Dr. Rhonda Patrick

Sun exposure and latitude matter, so coffee beans from regions near the equator, like Ethiopia or Kenya,

typically develop higher concentrations of antioxidants like the chlorogenic acids as protection against intense sunlight and environmental stress.

So it's an adaptation.

It's kind of a stress response that the coffee bean plant is producing more of these antioxidants.

Soil-type matters, so mineral-rich volcanic soils found in regions like Guatemala and Colombia, influence coffee bean composition.

It enhances the sweetness and complex flavors due to the elevated sucrose and lipid content.

And processing techniques, washed versus natural, also matter.

So how beans are processed after harvesting can affect their fermentation, amino acid levels, and how antioxidants form during the roasting process.

This directly influences their final biochemical composition and also their health potential.

So practically speaking...

I think the best way to choose a coffee bean, if your goal is higher antioxidants, cognitive enhancement, maximum caffeine kick, you might want to lean towards Robusta beans or as a second best bean grown closer to the equator, like a coffee from Ethiopia or Kenya.

If you prefer milder stimulation, a sweeter taste, slightly lower caffeine, then a higher altitude Arabica like those from Colombia or Ethiopia would be ideal.

Remember that roasting and brewing methods can also dramatically influence the final antioxidant content in coffee.

It generally peaks around medium roast.

A darker roast reduces antioxidant levels regardless of species, and brewing methods like paper-filtered coffee will remove most of the cholesterol-raising diterpenes,

and they'll leave most of the polyphenols there no matter where your beans are from.

Finally, brewing temperature also does play a role.

Really hot brewing methods like espresso or drip brewing quickly extract antioxidants due to the higher temperatures and shorter brew times.

Cold brewing, while lower in temperature, can reach comparable antioxidant levels if it's steeped long enough.

So this is typically 12 to 24 hours.