Nestled high in the hills and rainforests of tropical regions around the world, grows the certified organic coffee beans of CAFFÉVO®. These delicious single origin profiles speak to the craft coffee drinker while delivering scientifically-proven functional benefits from the HEALTHYROAST® technology.


Organic certified and sustainably grown, hand-picked, high elevation and rainforest grown, roasted in small batches…yes, you’ve seen these attributes from other premium and specialty coffee brands, but CAFFÉVO® isn’t just another coffee brand. It also gives you all those helpful free-radical fighters, a.k.a antioxidants, in the form of polyphenols.


Free radicals are unstable atoms that can damage cells, causing illness and aging. An antioxidant is a molecule stable enough to donate an electron to a rampaging free radical and neutralize it, reducing its capacity to damage. Antioxidants delay or inhibit cellular damage mainly through their free radical scavenging property.


No matter where you live or how clean you eat, free radicals are here to stay, but with CAFFÉVO® made with the patented high-antioxidant HEALTHYROAST®, rest assured that you are fighting those free radicals one cup at a time.


HEALTHYROAST® uses 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.


CAFFÉVO® uses the multi-patented HEALTHYROAST® process to retain most of the naturally occurring antioxidants found in green coffee – without any additives or preservatives. CAFFÉVO® gives you a level of antioxidants that is equal to or greater than those found in most green teas. It also has 50 – 100% more antioxidants than other comparable arabica coffees depending on the type of roast.

Many of the health benefits associated with CAFFÉVO® are from the retained polyphenols and may be related to their antioxidant properties. Antioxidants are known for their ability to combat cell damage.

About the HEALTHYROAST® process

Green (unroasted) coffee beans are packed full of antioxidants in the form of polyphenols. Polyphenols are micronutrients that we get through certain plant-based foods.


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


Using the HEALTHYROAST® process can give CAFFÉVO® up to 200% more antioxidants and providing even more than most green teas!


HEALTHYROAST® uses a water extraction process, prior to roasting, to preserve the natural polyphenol compounds found in the original green coffee bean. At a certain point in the roasting process, when the cell walls of the roasted beans are still open, the antioxidants are re-absorbed.


Antioxidants keep free radicals in check. Antioxidants are molecules in cells that prevent free radicals from taking electrons and causing damage. Antioxidants are able to give an electron to a free radical without becoming destabilized themselves, which stops the free radical chain reaction.


Dr. Lauri Wright, a registered dietitian and an assistant professor of nutrition at the University of South Florida states:


“Antioxidants are natural substances whose job is to clean up free radicals. Just like fiber cleans up waste products in the intestines, antioxidants clean up the free radical waste in the cells,” said Wright. Well-known antioxidants include beta-carotene and other carotenoids, lutein, resveratrol, vitamin C, vitamin E, lycopene and other phytonutrients”.


Our body produces some antioxidants on its own, but an insufficient amount. Oxidative stress occurs when there is an imbalance of free radicals and antioxidants (too many free radicals and too few antioxidants), according to the Pharmacognosy Review.




Our rotating line of single origin coffee delivers some of the most delicious profiles from around the world. Our current inventory includes those shown above. We are working closely with our coffee roaster to bring you a blend profile that can be enjoyed year around.





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 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.



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, known as hydroxycinnamates, from 68% – 150% depending on roast degree.

Polyphenol Content Comparison
HealthyRoast® vs national retail brands


The HEALTHYROAST® process also increases antioxidants in the gastric tract, which has shown to protect against irritations typically associated with drinking coffee. The result is the patented Stomach Friendly™ process, making that 2nd or 3rd cup of CAFFÉVO® as easy on your stomach as the first.


Our coffee is roasted with a multi-patented process that was born out of a desire to support cancer prevention, and a portion of the proceeds go back to the AMC Cancer Research Center in Denver, CO.

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