The coffee plant’s
best kept secret
The coffee leaf has been consumed for hundreds of years in Ethiopia and Indonesia but has never been crafted with tea-style techniques. An article in the New York Times from 1854 states that Indonesian locals prefer Coffee Leaf Tea to regular coffee beans because “it is more nutritious”.
An antioxidant powerhouse with mangiferin, chlorogenic acids, and EGCG
With all these rare and powerful antioxidants, it’s no wonder that people historically praised Coffee Leaf Tea for its hydrating, cleansing, and positive effects on the body. Mangiferin, a more recently studied polyphenol, has shown potential to reduce inflammation, lower cholesterol, and even inhibit the initiation, promotion, and spread of cancer cells. We’ve compiled all the academic studies for you to check these claims on our ‘Research page’.