A TRULY UNIQUE & patented roast PROCESS

CAFFÉVO® uses organic certified arabica coffee beans roasted with the special HEALTHYROAST® process to preserve most of the potent naturally-occurring antioxidants without any additives and without altering the inherently rich and delicious flavor of the beans.

HEALTHYROAST® employs a water extraction process prior to roasting to preserve most of the natural polyphenol compounds found in the green coffee bean. During the roasting process, when the cell walls of the beans are still open, the antioxidants are reabsorbed.

patented technologies for healthier coffee

Patent NO: US #6,723,368, #8,357,419, EU#1355536

HEALTHYROAST® processing technology involves an easy-to-implement, 100 percent natural technique for preserving the antioxidants in roasted coffee and helps retain the numerous bioactive compounds through the patented roast process without the use of additives.

Green (unroasted) coffee beans are packed full of antioxidants in the form of polyphenols.

These polyphenols are composed of chlorogenic acids, and studies have shown them to be extremely bioavailable in the body. Standard coffee roasting destroys many of these polyphenol compounds, due to the high roasting temperature.

Using the HEALTHYROAST® patented process can give CAFFÉVO® up to 200% more antioxidants than conventionally roasted beans and provides even more antioxidants than most green teas!

The data and charts below shows the increased level of antioxidants in CAFFÉVO® compared to other national brands.

Polyphenol Content Comparison Among Arabica Brands

CAFFÉVO® vs Retail Brands



Overview – Coffee contains many beneficial compounds called polyphenols. Most of the polyphenols are made up of a class of hydroxycinnamic acids such as the chlorogenic acids, caffeic acids, p-coumaric acids and ferulic. The levels of these polyphenols can range significantly depending on bean type and origin. For the last two years, our patent partner has been randomly testing roasted coffees from different bean origins in an effort to quantify the level of polyphenols remaining in the roasted bean, ultimately ending up in the final cup of brewed coffees.

Analysis – We have employed three different third party GMP / USP / USDA certified laboratories to assist us with our evaluation and analysis. In an effort to ensure reliability, repeatability and relative accuracy methods utilizing HPLC and / or HPLC-MS have been employed in our analytical analysis. The major hurdle with analyzing total polyphenols within the coffee samples is a lack of standard for this specific composition or makeup. Therefore all analysis is completed with the sigma 5- isomer Chlorogenic acid standard. We understand this can yield an inherently lower number for level of polyphenols in a final cup of brewed coffee, however it can provide an analysis for a relative comparison among coffee’s and provide a point of reference for understanding polyphenol content levels as a whole in roasted coffee.

Total Polyphenols – The total polyphenols is measured by quantifying the level of other hydroxycinnamates within the brewed coffee. In addition to the identification of chlorogenic acids within the chromatogram feurlic, p-coumaric and the caffeic acids contribute to the total level of soluble polyphenols founds within brewed coffee. Standards, although not readily available, are used to determine retention times and the area under the curve for a quantifiable measure of these additional compounds. Within the table below we have used HPLC-MS data to measure the entire spectrum of hydroxycinnamates within several different 100% Arabica coffees on the retail market in comparison to Healthy Roast. On average, incorporating the HealthyRoast technology into conventional roasting can increase the level of polyphenols, from 68% – 150% depending on roast degree.




Chlorogenic Acid content of Roasted Coffee: mg/240 ml (6 gram cup)

As a point of reference:
Average Black Tea: 90 – 120 mg/serving*
Average Green Tea: 145 – 170 mg/serving*
* Published within the literature; mg total polyphenols/6 oz, Folin-Ciocalteu


  • Improves Glucose Regulation
  • Improves Endothelial Function
  • Acts as Anti-Inflammatory


Most conventionally roasted coffee is extremely acidic, thanks to components like caffeine (although decaf coffee leads to greater increase of acidity). It may irritate the small intestines tract and stomach, but more recent studies have shown that coffee components can trigger tissue antioxidant gene expression and protect against gastrointestinal oxidative stress.Nearly 1/3 of all coffee drinkers are unable to regularly drink coffee due to stomach irritation.

Now with the revolution of HEALTHYROAST® roast process and the StomachFriendly™ patent, coffee drinkers of all kinds can enjoy that revitalizing cup of coffee. The patented HEALTHYROAST® coffee roasting process increases antioxidants in the gastric tract, which has shown to protect against irritations typically associated with drinking coffee.

The patented Stomach Friendly™ process makes that 2nd or 3rd cup of CAFFÉVO® as easy on your stomach as the 1st.