Green Coffee vs. Roasted Coffee: What’s the Difference?

Coffee is one of those beautiful everyday things we take for granted. It wakes us up, comforts us, fuels our hustle—but have you ever stopped to wonder what happens before that bold brown bean makes it into your cup?

At Ameru Coffee, we live and breathe coffee, from its humble beginnings on our East African farms to the final roast that lands in your mug. And one question we get often is:

“What’s the difference between green coffee and roasted coffee?”

Let’s dive into the bean’s journey—and why understanding both sides of it might just change how you enjoy your next brew.

The Starting Point: Green Coffee

Green coffee is what you get before roasting. After harvesting coffee cherries, the beans are extracted, cleaned, and dried—but not yet roasted. They’re pale green, hard as little stones, and smell grassy or earthy rather than like the rich coffee you know.

But green beans are powerhouses of potential.

A surprising fact: Green coffee beans lose up to 20% of their weight during roasting—mostly water and volatile compounds. That’s part of why they’re so dense and why roasting them right is such an art.

Green coffee became a household term in the 2010s after a study published in Diabetes, Metabolic Syndrome and Obesity: Targets and Therapy showed that participants who consumed green coffee extract lost more weight than those who didn’t. The secret? Chlorogenic acids, natural antioxidants found in higher concentrations in unroasted beans.

💡 Did you know? In Ethiopia, the birthplace of coffee, it’s common to brew green coffee beans in traditional herbal infusions—not for their caffeine, but for their perceived health benefits. It’s believed to aid digestion and energize the body in a gentler way.

At Ameru, we don’t currently sell green coffee directly, but we’ve worked with local herbalists and holistic retailers who source our green beans for precisely these wellness-forward reasons.

The Transformation: Roasted Coffee

When you roast green beans, everything changes—and fast. Temperatures climb to 180–240°C (356–464°F), and inside the bean, a series of chemical reactions known as the Maillard Reaction occurs. It’s the same thing that gives toasted bread and seared steak their rich, complex flavors.

The beans crack (literally—they make a popping sound), expand, darken, and release CO₂ and oils. Their acidity and body evolve, and suddenly that grassy green bean becomes the chocolatey, fruity, nutty cup we know and love.

We roast our beans in small batches at Ameru Coffee, right here in Australia, with beans that come directly from family-run farms in Kenya and Ethiopia. That means your cup hasn’t been sitting in warehouses for months—it’s fresh, flavorful, and packed with character.

💡 Fun Fact: Different roast levels bring out different flavors. Lighter roasts preserve more of the bean’s origin notes (think citrus, florals, or tea-like flavors), while darker roasts bring out boldness, smokiness, and a fuller body.

Ever tried a Kenyan AA roast? Its high elevation and slow growth give it a vibrant acidity and notes of blackcurrant, plum, and spice—a coffee you feel as much as taste.

Data That Might Surprise You

• Shelf life: Green coffee beans can stay fresh for up to a year if stored properly. Roasted beans, on the other hand, start to lose flavor 7–14 days after roasting. That’s why freshness matters so much when choosing your roaster.

• According to a 2023 report by the International Coffee Organization (ICO), less than 2% of global consumers purchase green coffee for direct use—but among holistic practitioners, it's one of the top five most-requested natural supplements.

• In a 2019 pilot program by SINTEF (Norwegian independent research organization), green coffee beans were tested for use in biodegradable packaging material, showing promise due to their density and resistance to spoilage.

Where to Taste the Difference

If this has you itching to try a roast that respects the bean’s journey, explore these curated options from Ameru Coffee:

• Ethiopian Yirgacheffe – Bright, floral, and tea-like with citrus notes.

• Kenyan AA – Single Origin – Intense, full-bodied, with a berry brightness.

• Mount Kenya Roast – Bold and smooth with cocoa and dark fruit tones.

Want variety? Our Roaster’s Choice Subscription rotates between roast profiles and origins, so you can learn your palate without the guesswork.

Final Sips

Green or roasted, every coffee bean tells a story—from altitude and soil to roast time and brew method. Understanding the difference helps you choose the cup that best suits your lifestyle, health goals, or taste preference.

Whether you’re sipping for flavor, function, or both, Ameru Coffee is here to connect you with coffee that’s not just ethically grown—but thoughtfully roasted and deeply rooted in its origin.

👉 Ready to explore? Browse our freshly roasted beans and learn more at ameru.coffee

And if you’ve ever brewed green coffee or found your perfect roast level—we’d love to hear your story. Drop us a message on Instagram or LinkedIn and let’s keep the coffee conversation going.

References & Sources

1. Vinson, J. A., Burnham, B. R., & Nagendran, M. V. (2012). Randomized, double-blind, placebo-controlled, linear dose, crossover study to evaluate the efficacy and safety of a green coffee bean extract in overweight subjects. Diabetes, Metabolic Syndrome and Obesity: Targets and Therapy, 5, 21–27.

2. International Coffee Organization (2023). Global Coffee Consumption Trends & Insights – Market Report Q2.

3. SINTEF (2019). Green Coffee Beans as Biodegradable Packaging: A Pilot Research Program. Oslo, Norway.

4. Coffee Research Institute. Roasting Chemistry & Weight Loss During Roasting. Accessed 2024.

5. National Coffee Association (NCA USA). Coffee Freshness and Storage Guide.