Coffee Leaf Tea – A Research Overview

This paper was prepared as part of my exploration into the possibilities of coffee leaf tea. While coffee beans are harvested only once a year, the leaves of the plant offer a quicker feedback loop to test how soil, climate, and processing influence flavor and function.

The document brings together:

• Scientific findings – antioxidants, theobromine, chlorogenic acids, and their role in relaxation and health.

• Comparisons with tea and matcha – understanding why similar beverages gained global acceptance.

• Cultural and market perspectives – how coffee leaf tea could be introduced in Kerala and beyond.

It is not a peer-reviewed research paper but a synthesized, research-style document created to spark discussion and provide a starting point for experimentation.

At KoffyKraft.coffee, my aim is to explore new ways of looking at coffee — not just as a bean for brewing, but as a whole plant with hidden flavors and possibilities.

You can view the pages here.