{"product_id":"coffee-beans-green","title":"Coffee Beans Green","description":"\u003ch1\u003e\u003cstrong\u003eCOFFEA ARABICA\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eThe unroasted seed of the world's most consumed psychoactive plant, rich in chlorogenic acids and raw caffeine, offering potent antioxidant, metabolic, and hepatoprotective benefits that are substantially diminished or altered by the roasting process.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eBOTANICAL IDENTIFICATION\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eScientific Name:\u003c\/strong\u003e \u003cem\u003eCoffea arabica\u003c\/em\u003e L.\u003cbr\u003e\u003cstrong\u003eCommon Names:\u003c\/strong\u003e Green Coffee, Green Coffee Beans, Unroasted Coffee, Arabian Coffee, Arabica Coffee, Bunna (Ethiopian)\u003cbr\u003e\u003cstrong\u003eFamily:\u003c\/strong\u003e Rubiaceae (Coffee family; Madder family)\u003c\/p\u003e\n\u003cp\u003eCoffea arabica is a small, shade-tolerant evergreen tree or large shrub that typically grows 2.5 to 4.5 meters tall under cultivation, though wild specimens in Ethiopian montane forests can reach 9 to 12 meters. It has opposite, glossy, dark green, elliptical leaves with wavy margins, and produces clusters of intensely fragrant, white, jasmine-scented flowers in the leaf axils. Each flower, if successfully pollinated, develops into a small, ovoid drupe (the \"coffee cherry\") that ripens from green to bright red or deep burgundy over 7 to 9 months. Inside each cherry are typically two plano-convex seeds (coffee beans) enclosed in a thin parchment-like endocarp and a silky, silver skin. Green coffee beans are these raw, unroasted seeds after removal from the cherry, mucilage, and parchment layers.\u003c\/p\u003e\n\u003cp\u003eCoffea arabica originated in the cloud forests of southwestern Ethiopia and the Boma Plateau of South Sudan, where it still grows wild at elevations of 1,000 to 2,000 meters. It thrives in tropical highland conditions with temperatures of 15 to 24 degrees Celsius, consistent rainfall, partial shade, and rich, well-drained, slightly acidic volcanic soils. Today, arabica coffee is cultivated in over 70 countries across the tropical belt, with Brazil, Colombia, Ethiopia, Honduras, and Guatemala among the largest producers. Arabica accounts for approximately 60 to 70 percent of global coffee production and is generally considered superior in flavor complexity to the more robust but harsher \u003cem\u003eCoffea canephora\u003c\/em\u003e (robusta).\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eCULTURAL AND HISTORICAL USE\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe origin legend of coffee centers on the Ethiopian highlands, where a goat herder named Kaldi is said to have noticed his goats dancing with unusual energy after eating the red berries from a particular forest shrub. While the Kaldi story is likely apocryphal, the Ethiopian origin of coffee cultivation is well established. The Oromo people of Ethiopia have consumed coffee for centuries, not only as a brewed beverage but also as a food: green coffee beans were ground, mixed with animal fat, and formed into high-energy balls for long journeys and warfare. Ethiopian coffee ceremony (\u003cem\u003ebuna\u003c\/em\u003e) remains one of the most important social rituals in Ethiopian and Eritrean culture, a multi-hour process of roasting, grinding, and brewing that is central to hospitality, community bonding, and spiritual practice.\u003c\/p\u003e\n\u003cp\u003eGreen coffee beans specifically, meaning unroasted beans, have their own distinct tradition. In Yemen and parts of the Horn of Africa, a beverage called \u003cem\u003eqishr\u003c\/em\u003e (also \u003cem\u003ehashara\u003c\/em\u003e) has been made for centuries from green or lightly dried coffee husks and sometimes from whole green beans, spiced with ginger and cinnamon. This preparation predates the modern tradition of dark-roasting coffee and delivers a different phytochemical profile, being significantly richer in chlorogenic acids than roasted coffee. Yemeni Sufi monks are credited with popularizing coffee consumption in the 15th century as an aid to prolonged nighttime prayer and meditation.\u003c\/p\u003e\n\u003cp\u003eIn modern wellness and nutritional science, green coffee has attracted intense interest since the early 2000s, primarily due to its exceptionally high chlorogenic acid content. Chlorogenic acids are potent antioxidant and metabolic-modulating compounds that are substantially degraded during the roasting process. Green coffee extract has become one of the most popular weight-management and metabolic health supplements worldwide, driven by research showing effects on blood sugar regulation, fat metabolism, and liver protection. The distinction between green and roasted coffee is pharmacologically significant: while roasted coffee delivers more caffeine per serving and the characteristic flavors of the Maillard reaction, green coffee delivers a fundamentally different and in many ways richer polyphenol profile.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eKEY BIOACTIVE COMPOUNDS \u0026amp; BENEFITS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCompound\/Class\u003c\/th\u003e\n\u003cth\u003eLocation in Plant\u003c\/th\u003e\n\u003cth\u003eHuman Benefit\u003c\/th\u003e\n\u003cth\u003eRole in Plant\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eChlorogenic acids (CGA; 6-12% of dry weight in green beans)\u003c\/td\u003e\n\u003ctd\u003eSeeds (beans), dramatically reduced by roasting\u003c\/td\u003e\n\u003ctd\u003ePotent antioxidant; modulates glucose absorption and metabolism; hepatoprotective; anti-hypertensive\u003c\/td\u003e\n\u003ctd\u003eUV protection; antimicrobial defense; response to environmental stress\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCaffeine (1-2.5% of dry weight)\u003c\/td\u003e\n\u003ctd\u003eSeeds, leaves, fruit\u003c\/td\u003e\n\u003ctd\u003eCentral nervous system stimulant; enhances alertness, focus, and physical performance; mild thermogenic\u003c\/td\u003e\n\u003ctd\u003eInsecticide and herbivore deterrent; allelopathic compound that inhibits competing plant germination\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTrigonelline\u003c\/td\u003e\n\u003ctd\u003eSeeds\u003c\/td\u003e\n\u003ctd\u003eNeuroprotective; anti-diabetic; antibacterial (particularly oral bacteria); converts partially to niacin (B3) during roasting\u003c\/td\u003e\n\u003ctd\u003eNitrogen storage compound; possible allelopathic function\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCafestol and kahweol (diterpenes)\u003c\/td\u003e\n\u003ctd\u003eSeed oil fraction\u003c\/td\u003e\n\u003ctd\u003eAnti-inflammatory; hepatoprotective; potential anti-cancer activity in preliminary research; may raise cholesterol in unfiltered preparations\u003c\/td\u003e\n\u003ctd\u003eStructural and defense compounds in seed lipids\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eQuinic acid\u003c\/td\u003e\n\u003ctd\u003eSeeds\u003c\/td\u003e\n\u003ctd\u003eAntioxidant; astringent; contributes to perceived acidity and brightness; synergistic with chlorogenic acids\u003c\/td\u003e\n\u003ctd\u003eMetabolic intermediate; stress response compound\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThe defining pharmacological distinction of green coffee is its chlorogenic acid concentration, which can be 2 to 5 times higher than that of medium- to dark-roasted coffee. Chlorogenic acids are a family of ester compounds formed between caffeic acid and quinic acid, and they are among the most abundant dietary polyphenols consumed worldwide. In green coffee, these compounds exist in their native, intact forms and are maximally bioavailable, whereas roasting degrades them into a complex mixture of less bioactive breakdown products. This makes green coffee uniquely valuable as a concentrated source of these metabolically active polyphenols.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW IT WORKS IN THE BODY\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eGreen coffee acts through several distinct and complementary metabolic pathways, centered on glucose metabolism, antioxidant defense, hepatic protection, and mild central nervous system stimulation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlood Sugar and Metabolic Regulation:\u003c\/strong\u003e\u003cbr\u003eChlorogenic acids inhibit glucose-6-phosphatase, a liver enzyme that releases stored glucose into the bloodstream, thereby reducing post-meal blood sugar spikes. They also inhibit alpha-glucosidase in the small intestine, slowing the breakdown and absorption of complex carbohydrates. Additionally, chlorogenic acids activate AMP-activated protein kinase (AMPK), a master metabolic switch that promotes fat oxidation, improves insulin sensitivity, and shifts cellular energy metabolism toward fuel burning rather than storage. This multi-target mechanism of blood sugar regulation is the primary basis for green coffee's popularity as a metabolic health and weight-management supplement.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAntioxidant and Anti-Inflammatory Protection:\u003c\/strong\u003e\u003cbr\u003eChlorogenic acids are efficient scavengers of free radicals, including superoxide anions, hydroxyl radicals, and peroxyl radicals. They also chelate pro-oxidant metal ions (iron and copper), preventing Fenton-reaction-driven oxidative damage. At the cellular level, chlorogenic acids upregulate endogenous antioxidant enzyme systems including superoxide dismutase (SOD), catalase, and glutathione peroxidase. This dual direct-and-indirect antioxidant activity provides systemic protection against oxidative stress, a root driver of chronic disease and aging.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLiver Protection (Hepatoprotective Action):\u003c\/strong\u003e\u003cbr\u003eBoth chlorogenic acids and the coffee diterpenes cafestol and kahweol demonstrate significant hepatoprotective effects. Chlorogenic acids reduce oxidative stress and inflammation in liver tissue, support healthy liver enzyme levels, and may help protect against non-alcoholic fatty liver disease (NAFLD). Epidemiological studies consistently associate regular coffee consumption with reduced risk of liver cirrhosis and liver cancer, and the chlorogenic acid fraction is believed to be a major contributor to this protective effect.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCardiovascular Support:\u003c\/strong\u003e\u003cbr\u003eChlorogenic acids promote nitric oxide production in endothelial cells, improving blood vessel dilation and reducing blood pressure. A meta-analysis of clinical trials found that green coffee extract produced statistically significant reductions in both systolic and diastolic blood pressure. This vasodilatory effect, combined with the anti-inflammatory and antioxidant properties, positions green coffee as a meaningful contributor to cardiovascular risk reduction when consumed regularly.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eDOSE GUIDELINES\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003ePreparation Type\u003c\/th\u003e\n\u003cth\u003eTypical Dose\u003c\/th\u003e\n\u003cth\u003ePurpose\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eGreen coffee bean decoction (simmered)\u003c\/td\u003e\n\u003ctd\u003e1-2 tablespoons of whole green beans simmered in 2 cups water for 10-15 minutes\u003c\/td\u003e\n\u003ctd\u003eChlorogenic acid intake; metabolic support; gentle stimulation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGround green coffee infusion\u003c\/td\u003e\n\u003ctd\u003e1-2 teaspoons of ground green coffee per cup, steeped or simmered 10 minutes\u003c\/td\u003e\n\u003ctd\u003eMore efficient extraction of chlorogenic acids; daily antioxidant and metabolic support\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGreen coffee extract (standardized supplement)\u003c\/td\u003e\n\u003ctd\u003e200-400 mg of extract (standardized to 45-50% chlorogenic acids), 1-2 times daily\u003c\/td\u003e\n\u003ctd\u003eConcentrated metabolic and blood sugar support; weight management\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhole green beans (chewed or ground into food)\u003c\/td\u003e\n\u003ctd\u003eA small handful (10-15 beans) chewed or ground and added to smoothies\u003c\/td\u003e\n\u003ctd\u003eWhole-food nutrient and polyphenol intake; sustained energy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eGreen coffee is suitable for regular, long-term daily use at these levels. Most clinical research on green coffee extract has used doses providing 120 to 300 mg of chlorogenic acids per day, taken before meals. Because green coffee contains caffeine (though typically less per serving than roasted coffee due to the preparation method), individuals sensitive to caffeine should start with smaller amounts and avoid consumption late in the day. The flavor of green coffee is distinctly different from roasted coffee: grassy, slightly sour, and herbaceous, without the familiar bitterness and caramelized notes of roasted beans.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003ePREPARATION AND USES\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eGreen coffee beans are significantly harder and denser than roasted beans and cannot be prepared in a standard coffee maker or ground in a typical blade grinder without difficulty. The most traditional preparation method is a simple decoction: place 1 to 2 tablespoons of whole green coffee beans in a small saucepan with 2 cups of water, bring to a boil, reduce to a gentle simmer, and cook for 10 to 15 minutes. Strain and drink warm or allow to cool. The resulting beverage is light greenish-yellow with a mild, grassy, slightly tart flavor quite unlike roasted coffee. It can be sweetened with honey or flavored with cinnamon, ginger, or cardamom.\u003c\/p\u003e\n\u003cp\u003eFor a finer preparation, green coffee beans can be coarsely cracked using a heavy-duty burr grinder, mortar and pestle, or by placing them in a cloth bag and crushing with a mallet. The coarsely ground beans can then be steeped like a tea or simmered as a decoction for better extraction. Green coffee beans can also be added whole or ground to smoothies, energy balls, or trail mixes for a whole-food approach. Some people enjoy simply chewing on a few raw green beans as a slow-release energy snack, though the texture is very hard and the flavor is distinctly vegetal. Green coffee extract in capsule or powder form provides a convenient alternative for those who want the chlorogenic acid benefits without the preparation process or the unfamiliar flavor.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eOPTIMAL CONTEXT FOR USE\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eGreen coffee beans are especially well-suited for individuals experiencing:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eBlood sugar management concerns, pre-diabetes, or metabolic syndrome, where chlorogenic acids can complement dietary and lifestyle modifications\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eWeight management goals, where the combination of AMPK activation, reduced glucose absorption, and mild thermogenic stimulation can support a comprehensive approach\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eA desire for antioxidant and liver-protective support, particularly for individuals concerned about hepatic health or exposed to environmental toxins\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eElevated blood pressure, where the vasodilatory effects of chlorogenic acids can provide complementary support alongside other cardiovascular health strategies\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eA preference for a milder, less acidic, and less jittery stimulant than roasted coffee, with a fundamentally richer polyphenol profile\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eGreen coffee combines well with cinnamon for enhanced blood sugar support, with turmeric for synergistic anti-inflammatory and liver-protective effects, with green tea for complementary polyphenol diversity, and with chromium picolinate for comprehensive metabolic support.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eSUSTAINABILITY AND ETHICAL HARVESTING\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eCoffee is the second most traded commodity in the world after petroleum, supporting the livelihoods of an estimated 125 million people across the tropics. However, the conventional coffee industry has been associated with significant social and environmental challenges, including farmer poverty (the \"coffee price crisis\" has repeatedly driven farmgate prices below the cost of production), deforestation for sun-grown monoculture plantations, heavy pesticide use, and water pollution from processing waste. Arabica coffee is also exceptionally climate-vulnerable; studies project that climate change could reduce suitable arabica-growing land by 50 percent or more by 2050.\u003c\/p\u003e\n\u003cp\u003eSupporting shade-grown, organically cultivated, and fairly traded green coffee is both an ethical imperative and an investment in quality. Shade-grown arabica, cultivated under diverse canopy trees in the traditional agroforestry model, produces superior beans while preserving biodiversity, sequestering carbon, protecting watersheds, and providing habitat for migratory birds. Direct-trade and fair-trade purchasing models help ensure that smallholder farmers receive a living income. Because green coffee beans are unroasted and minimally processed, they have a longer shelf life than roasted coffee (up to two years or more when stored in a cool, dry place), which reduces waste and allows for more efficient supply chain management.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eSAFETY AND CAUTIONS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eGreen coffee beans are safe for most adults when consumed in moderate amounts. The following considerations apply:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eCaffeine content:\u003c\/strong\u003e Green coffee contains caffeine, typically 1 to 2 percent by weight. While the amount consumed per serving may be lower than brewed roasted coffee depending on preparation, caffeine-sensitive individuals should monitor their intake. Symptoms of excess caffeine include insomnia, anxiety, rapid heartbeat, and digestive upset.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eBlood sugar medications:\u003c\/strong\u003e Because chlorogenic acids lower blood glucose, individuals taking diabetes medications (metformin, sulfonylureas, insulin) should monitor blood sugar closely when adding green coffee to their regimen to avoid additive hypoglycemic effects. Consult a healthcare provider.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eBlood pressure medications:\u003c\/strong\u003e The blood-pressure-lowering effect of chlorogenic acids may be additive with antihypertensive medications. Monitor blood pressure and consult a healthcare provider if you take prescription blood pressure medication.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003ePregnancy and nursing:\u003c\/strong\u003e Moderate caffeine intake (under 200 mg per day) is generally considered acceptable during pregnancy by most medical guidelines, but green coffee extract supplements at high doses should be avoided during pregnancy and lactation unless specifically approved by a healthcare provider.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eOsteoporosis risk:\u003c\/strong\u003e High caffeine intake can increase urinary calcium excretion. Individuals at risk for osteoporosis should moderate total caffeine consumption from all sources and ensure adequate calcium and vitamin D intake.\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eREFERENCES\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eFarah, A., \u0026amp; Donangelo, C.M. (2006). \"Phenolic compounds in coffee.\" \u003cem\u003eBrazilian Journal of Plant Physiology\u003c\/em\u003e, 18(1), 23-36.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eOnakpoya, I., Terry, R., \u0026amp; Ernst, E. (2011). \"The use of green coffee extract as a weight loss supplement: a systematic review and meta-analysis of randomised clinical trials.\" \u003cem\u003eGastroenterology Research and Practice\u003c\/em\u003e, 2011, Article ID 382852.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eWatanabe, T., et al. (2006). \"The blood pressure-lowering effect and safety of chlorogenic acid from green coffee bean extract in essential hypertension.\" \u003cem\u003eClinical and Experimental Hypertension\u003c\/em\u003e, 28(5), 439-449.\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eFINAL NOTE\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eGreen coffee beans represent the coffee plant in its most pharmacologically complete and unaltered form, before the transformative heat of roasting trades a vast treasury of chlorogenic acids for the familiar flavors and aromas we associate with our morning cup. There is profound value in both forms, but for those seeking the metabolic, antioxidant, and hepatoprotective gifts that \u003cem\u003eCoffea arabica\u003c\/em\u003e has evolved over millions of years in the Ethiopian highlands, the green bean is where the fullest expression of that chemistry resides. It is, in a sense, the coffee plant's first and most honest offering, unmasked by the Maillard reaction, presenting its polyphenol wealth plainly and generously to anyone willing to meet it on its own grassy, tart, and quietly powerful terms.\u003c\/p\u003e","brand":"Sugar Creek Trading Company","offers":[{"title":"whole \/ 25g","offer_id":50934735503658,"sku":null,"price":1.49,"currency_code":"USD","in_stock":false},{"title":"powder \/ 25g","offer_id":50934735536426,"sku":null,"price":1.64,"currency_code":"USD","in_stock":false},{"title":"whole \/ 50g","offer_id":50934735569194,"sku":null,"price":2.54,"currency_code":"USD","in_stock":false},{"title":"powder \/ 50g","offer_id":50934735601962,"sku":null,"price":2.79,"currency_code":"USD","in_stock":false},{"title":"whole \/ 100g","offer_id":50934735634730,"sku":null,"price":4.77,"currency_code":"USD","in_stock":false},{"title":"powder \/ 100g","offer_id":50934735667498,"sku":null,"price":5.25,"currency_code":"USD","in_stock":false},{"title":"whole \/ 250g","offer_id":50934735700266,"sku":null,"price":10.14,"currency_code":"USD","in_stock":false},{"title":"powder \/ 250g","offer_id":50934735733034,"sku":null,"price":11.15,"currency_code":"USD","in_stock":false},{"title":"whole \/ 500g","offer_id":50934735765802,"sku":null,"price":18.85,"currency_code":"USD","in_stock":true},{"title":"powder \/ 500g","offer_id":50934735798570,"sku":null,"price":20.74,"currency_code":"USD","in_stock":true},{"title":"whole \/ 1kg","offer_id":50934735831338,"sku":null,"price":35.44,"currency_code":"USD","in_stock":true},{"title":"powder \/ 1kg","offer_id":50934735864106,"sku":null,"price":38.99,"currency_code":"USD","in_stock":true},{"title":"whole \/ 2kg","offer_id":50934735896874,"sku":null,"price":67.34,"currency_code":"USD","in_stock":true},{"title":"powder \/ 2kg","offer_id":50934735929642,"sku":null,"price":74.09,"currency_code":"USD","in_stock":true},{"title":"whole \/ 5kg","offer_id":50934735962410,"sku":null,"price":159.94,"currency_code":"USD","in_stock":true},{"title":"powder \/ 5kg","offer_id":50934735995178,"sku":null,"price":175.96,"currency_code":"USD","in_stock":true},{"title":"powder \/ 10kg","offer_id":50934736027946,"sku":null,"price":334.33,"currency_code":"USD","in_stock":true},{"title":"whole \/ 10kg","offer_id":50934736060714,"sku":null,"price":303.88,"currency_code":"USD","in_stock":true},{"title":"powder \/ 25kg","offer_id":50934736093482,"sku":null,"price":794.02,"currency_code":"USD","in_stock":true},{"title":"whole \/ 25kg","offer_id":50934736126250,"sku":null,"price":721.71,"currency_code":"USD","in_stock":true},{"title":"powder \/ 50kg","offer_id":50934736159018,"sku":null,"price":1508.64,"currency_code":"USD","in_stock":true},{"title":"whole \/ 50kg","offer_id":50934736191786,"sku":null,"price":1371.24,"currency_code":"USD","in_stock":true},{"title":"powder \/ 100kg","offer_id":50934736224554,"sku":null,"price":2866.42,"currency_code":"USD","in_stock":true},{"title":"whole \/ 100kg","offer_id":50934736257322,"sku":null,"price":2605.36,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/3547\/6010\/files\/coffee-beans-green.png?v=1772271270","url":"https:\/\/sugarcreektradingcompany.com\/fr\/products\/coffee-beans-green","provider":"Sugar Creek Trading Company","version":"1.0","type":"link"}