Coffee Bean Flour was invented specifically to taste good while preserving the best functional benefits of coffee - high levels of chlorogenic acid (CGA) antioxidants and 100% natural caffeine. By par-baking coffee beans, the unpleasant flavor of raw/green cofee beans is avoided and CGA is preserved - unlike fully roasting which completely degrades antioxidants. Par-baking renders the otherwise tough raw coffee bean easier to mill to the desired particle size, where the controlled residual moisture enables rapid release of CGA into aqueous applications. The subtle, nutty flavor, essentially neutral color and limited moisture content add to par-baked Coffee Bean Flour's versality.
