Our products are proudly manufactured in Canada and are a product of Canada.
- Title:Green Coffee
Price: $0.00 - SKU:1111
- Volume:1111
Yerba mate is a traditional South American botanical naturally rich in polyphenols and other plant compounds. Unlike green tea, yerba mate contains a distinctive profile of polyphenols, including several chlorogenic acid derivatives. These naturally occurring antioxidants have made yerba mate an increasingly interesting ingredient in research exploring metabolic health, oxidative stress, and overall wellness.
In our Green Coffee Elixir, yerba mate complements green coffee as another naturally rich source of chlorogenic acids and beneficial plant compounds.
Green coffee beans are coffee beans in their natural, unroasted state and are particularly valued for their naturally occurring chlorogenic acids.
Chlorogenic acid is a polyphenol antioxidant that has been widely studied for its potential influence on glucose and fat metabolism. Research suggests that chlorogenic acids may affect how the body processes glucose following a meal and may play a supportive role in healthy metabolic function.
Rather than roasting or extracting our green coffee, we sprout and ferment the whole beans as part of our whole-food approach.
Malic acid is an organic acid that occurs naturally in many fruits and vegetables and is especially associated with the tart flavour of green apples.
Malic acid also participates naturally in the body's energy-producing pathways. In our formulation, it contributes to the distinctive tart, refreshing flavour profile of the finished elixir while complementing the organic acids naturally produced through fermentation.
Often called the Drumstick Tree, moringa is a nutrient-rich plant traditionally used as both a food and botanical. Its leaves naturally contain vitamins, minerals, amino acids, and an impressive variety of antioxidant plant compounds, including polyphenols such as chlorogenic acid.
Moringa's broad nutritional profile makes it a natural complement to our whole-food formulation and our philosophy of providing nutrition from diverse plant sources rather than relying solely on isolated compounds.
Raspberries are naturally rich in vitamin C and colorful plant compounds, including anthocyanins and other polyphenol antioxidants.
Elderberry Juice
Pomegranate is naturally abundant in polyphenols, including ellagitannins and anthocyanins, which contribute to its deep colour and antioxidant properties.
These distinctive plant compounds have made pomegranate an important subject of nutritional research. In our Green Coffee Elixir, pomegranate contributes both its naturally occurring phytonutrients and its characteristic bright, tart flavour.
Tart cherries are naturally rich in anthocyanins—the colorful polyphenols responsible for their deep red pigmentation—as well as a variety of other antioxidant plant compounds.
Research continues to explore tart cherries and their phytonutrients in relation to oxidative stress, inflammation, recovery, and metabolic health. In our formula, tart cherry juice undergoes fermentation as part of our whole-food process, bringing another diverse source of plant polyphenols to the finished elixir.
Green tea is naturally rich in a group of antioxidant polyphenols known as catechins, including EGCG. These compounds have been extensively studied for their potential roles in metabolism, cardiovascular health, and protection from oxidative stress.
Rather than focusing solely on isolated green tea extracts, we incorporate green tea into our fermented botanical blend, allowing it to contribute its naturally occurring spectrum of beneficial plant compounds.
Green rooibos is an unfermented form of the South African rooibos plant and contains a distinctive antioxidant called aspalathin.
Aspalathin and other rooibos polyphenols continue to be studied for their antioxidant properties and potential relationship with metabolic health. Green rooibos adds another unique botanical and antioxidant profile to our diverse whole-food formulation.
Potassium sorbate is the potassium salt of sorbic acid and is widely used in foods and beverages to help maintain freshness and product stability.
In our Green Coffee Elixir, potassium sorbate helps inhibit the growth of unwanted yeasts and molds, helping preserve the quality and stability of the finished beverage.
Natural flavors are derived from natural sources such as fruits, vegetables, herbs, spices, and other plant or animal materials. Their primary purpose in food and beverages is to provide or enhance flavor and aroma.
We use natural flavors to complement the complex taste created by our green coffee, botanicals, fruit juices, and fermentation process and to create a balanced, enjoyable finished beverage.
Potassium metabisulfite is commonly used in fermented foods, wines and beverages as an antioxidant and preservative. It helps protect against oxidation and unwanted microbial activity, supporting the stability, flavour, and colour of the finished product.
Sulfites can cause reactions in individuals who are sensitive to them, which is why their presence is important to clearly identify on product labeling.
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Whole Sprouted & Fermented Green Coffee Beans
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Artificial Sweetener-Free
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Antioxidant Rich Juice Base
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Minimum 300 mg of Active Chlorogenic Acid per 30 ml dose (2x per day)
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Daily 60 ml Dose Equivalent to 1200 mg Green Coffee Extract
An important consideration with polyphenols is bioavailability, how effectively these beneficial plant compounds are released from food, absorbed, metabolized, and ultimately made available for use by the body. The amount of a polyphenol present in an ingredient does not necessarily tell us how much will become biologically available after it is consumed.
This is where fermentation becomes particularly interesting.
During fermentation, beneficial bacteria and yeasts naturally transform components of plant foods. These microorganisms and their enzymes can break down complex plant compounds into smaller or different forms, potentially improving the accessibility and bioavailability of certain nutrients and polyphenols.
Fermentation may also transform polyphenols into metabolites that interact differently with the body. Our intestinal microbiome plays an additional role, further metabolizing many plant polyphenols after they are consumed. For this reason, researchers are increasingly interested not only in how many polyphenols a food contains, but also in how food processing, fermentation and the gut microbiome influence their ultimate bioavailability.
This science is one of the reasons fermentation is central to our process. Rather than relying on harsh extraction methods to isolate chlorogenic acid, we combine whole green coffee beans and botanicals with sprouting and fermentation, a whole-food approach designed to preserve and naturally transform the beneficial compounds found within the plants.
