Coffee leaf tea, high in chlorogenic acid, becomes a new income stream for organic coffee farms

When people mention coffee, most think of coffee beans, but in fact, besides the fruit, even the leaves of the coffee tree can be put to great use. In recent years, coffee leaf tea made from tender coffee leaves has gradually attracted attention. Some studies have found that organically grown coffee leaves contain as many as 40 kinds of polyphenolic compounds, among which chlorogenic acid stands out in proportion and is even considered higher than in fruits known for antioxidants, such as cranberries. For growers, this may be an income stream in the coffee farm worth learning about.

The value of coffee leaf tea: chlorogenic acid and polyphenols

Chlorogenic acid is a natural polyphenolic substance with strong antioxidant capacity, commonly found in daily diets in coffee beans, blueberries, cranberries and other fruits and vegetables. The chlorogenic acid content in coffee leaves should not be underestimated, and together with a rich variety of polyphenolic components, it gives coffee leaf tea a light woody aroma and a slight sweet aftertaste when brewed, with a mild taste and low caffeine content, making it suitable for consumers who cannot tolerate coffee but want to try coffee-flavored products. Of course, claims about health benefits should be viewed rationally; being rich in antioxidant components does not mean it can cure diseases, and it is more appropriate to treat it as a healthy tea drink with a unique flavor and diverse components.

Key points for picking and processing coffee leaf tea

The processing approach for coffee leaf tea is similar to that of traditional tea, roughly divided into the steps of picking, withering, fixing, rolling and drying. When picking, give priority to the tender leaves below the terminal bud; the more tender the leaves, the richer the internal substances, and the softer the taste of the finished tea; overly old leaves have coarse fibers and a heavy bitter taste, so they are generally not used. The picked leaves are first spread out to wither, losing part of their moisture so the leaves become soft; then they are fixed by steaming or pan-firing to deactivate enzyme activity and set the color; then they are appropriately rolled to shape, and finally dried until fully dry, after which they can be sealed and stored away from light. The specific process parameters need to be repeatedly adjusted according to local equipment and experience; making small trial batches and having people taste them is more reliable than trying to get it right in one step.

A few suggestions for using coffee leaves on a coffee farm

First, it must not affect the growth of the coffee trees. Leaves are the core organs for photosynthesis, so lower leaves can only be collected in combination with pruning and thinning branches; the canopy must never be stripped bare just to pick leaves. Second, adhere to organic or green management. Coffee leaf tea is a food that goes into the mouth, so pesticide residue control must be strict, and pesticide use must comply with regulations and observe the safe interval period. Third, pay attention to compliance. If selling externally, procedures must be handled according to local food production regulations; small farmers can first cooperate with tea workshops or cooperatives for contract processing. Fourth, test the waters on a small scale first, and decide whether to expand after understanding market feedback; operating coffee leaf tea as a value-added by-product project alongside coffee beans will make the mindset more relaxed.

Overall, coffee leaf tea turns coffee leaves, which are usually discarded, into a product with selling points; the threshold for raw materials is not high, and the process can refer to tea making, so coffee growers with the right conditions may wish to pay more attention to this direction.