Green coffee beans are the untreated seeds of the coffee plant that have not yet been roasted.
They form the basis for every high-quality coffee and differ visually from the familiar dark brown roasted beans. Their color ranges from greenish to yellowish, and they have a rather neutral, vegetal aroma.

The quality of green coffee beans is crucial for the eventual taste of the coffee. It depends on various factors such as origin, altitude of cultivation, processing, and the coffee plant variety. Well-known growing regions for green coffee beans include countries like Brazil, Ethiopia, Colombia, and Vietnam, each producing different flavor profiles.

Green coffee beans contain valuable compounds such as chlorogenic acid, which is partially broken down during roasting. This natural compound is appreciated for its health-promoting properties, including potential support for metabolism.