Coffee blossom tea

Coffee flowers, as the primary coffee by-products are usually abandoned in coffee cultivation. The coffee flower is a by-product because it can be harvested following pollination without any risk to the bean production. Coffee trees blossom only once a year, shortly before bearing fruit—at which time they fill the air with the heady aromas of honeyed jasmine.

The coffee flower can be used as a whole or as floral water in some food and cosmetic products. The flower can also be prepared as a tea-like beverage with hot water infusion. Coffee blossom tea tastes like jasmine, hibiscus, honeysuckle and green tea.

It is known that they contain bioactive components such as caffeine, trigonelline, chlorogenic acid (5-caffeoylquinic acid), protocatechuic acid, gallic acid, melanoidins, and sugars.

Coffee blossom tea have numerous health benefits—including antioxidant and cholesterol lowering properties. Moreover, the absence of caffeine or theanine makes it suitable to be consumed by children and the elderly—and thus a beverage to be enjoyed by all.
Coffee blossom tea