The Health Benefits of Arabica and Robusta Honey Coffee

7月 09 2023
4分鐘閱讀時間

Health Benefits of Coffee Using Honey Process.

Coffee is a beloved beverage worldwide, and its health benefits have been extensively researched. However, a new trend is emerging in the world of coffee: the use of honey-processed Arabica and Robusta beans. This method involves leaving the mucilage in the drying process of coffee beans, which imparts a unique flavour and potentially enhances the health benefits of the coffee. Here, we explore the health benefits of Arabica and Robusta honey coffee.

Arabica and Robusta are the two most popular species of coffee beans. Arabica, known for its mild and aromatic flavour, contains less caffeine and more healthy antioxidants than Robusta. Robusta, on the other hand, has a stronger, more bitter taste and contains more caffeine (1).

The honey process involves leaving some of the coffee cherry's mucilage, often referred to as 'honey,' on the bean while it dries. This process can enhance the sweetness and complexity of the coffee's flavor (2). But beyond the taste, the honey process may also enhance the health benefits of the coffee.

One of the primary health benefits of coffee, including Arabica and Robusta, is its high antioxidant content. Antioxidants are compounds that fight against free radicals in the body, reducing oxidative stress and potentially lowering the risk of chronic diseases such as heart disease and cancer (3). The honey process may enhance the antioxidant content of the coffee. A study found that honey-processed coffee had a higher antioxidant capacity than fully washed coffee (4).

Caffeine, a well-known stimulant found in coffee, has been shown to enhance cognitive function, increase alertness, and improve mood (5). Robusta beans, which contain more caffeine than Arabica, may offer more of these benefits. However, it's important to note that excessive caffeine can lead to side effects like restlessness and insomnia.

The honey process may also affect the caffeine content of the coffee. Research has shown that the honey process can slightly reduce the caffeine content compared to other processing methods (6). This could be beneficial for those who are sensitive to caffeine or those who want to enjoy coffee later in the day without disrupting their sleep.

Another potential health benefit of honey coffee is its impact on blood sugar levels. Regular coffee consumption has been linked to a lower risk of type 2 diabetes (7). The honey process, which can increase the sweetness of the coffee, does not necessarily increase the sugar content. The sweetness comes from the fermentation of the mucilage, not from added sugars (2). Therefore, honey coffee may offer the potential benefits of regular coffee consumption on blood sugar regulation without the added sugars found in many flavored coffees.

In conclusion, Arabica and Robusta honey coffee offers a unique flavor profile and potential health benefits. The honey process may enhance the antioxidant content, slightly reduce the caffeine content, and provide a naturally sweet flavor without added sugars. However, as with any food or beverage, it's important to consume coffee in moderation as part of a balanced diet.

While more research is needed to fully understand the health benefits of honey-processed coffee, it's clear that this unique processing method offers an exciting new way to enjoy coffee. So next time you're looking for a cup of joe, consider trying Arabica or Robusta honey coffee.

References:

Clarke, R. J., & Vitzthum, O. G. (2001). Coffee: Recent Developments. Blackwell Science Ltd.
Avelino, J., Barboza, B., Araya, J. C., Fonseca, C., Davrieux, F., Guyot, B., & Cilas, C. (2005). Effects of slope exposure, altitude and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa María de Dota. Journal of the Science of Food and Agriculture, 85(11), 1869-1876.
Ludwig, I. A., Clifford, M. N., Lean, M. E., Ashihara, H., & Crozier, A. (2014). Coffee: biochemistry and potential impact on health. Food & function, 5(8), 1695-1717.
Bertrand, B., Vaast, P., Alpizar, E., Etienne, H., Davrieux, F., & Charmetant, P. (2006). Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America. Tree physiology, 26(9), 1239-1248.
McLellan, T. M., Caldwell, J. A., & Lieberman, H. R. (2016). A review of caffeine’s effects on cognitive, physical and occupational performance. Neuroscience & Biobehavioral Reviews, 71, 294-312.
Joët, T., Laffargue, A., Descroix, F., Doulbeau, S., Bertrand, B., de Kochko, A., & Dussert, S. (2010). Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans. Food Chemistry, 118(3), 693-701.
van Dam, R. M., & Hu, F. B. (2005). Coffee consumption and risk of type 2 diabetes: a systematic review. JAMA, 294(1), 97-104.