{"id":91193,"date":"2026-05-17T11:48:55","date_gmt":"2026-05-17T09:48:55","guid":{"rendered":"https:\/\/www.coffeesapiens.org\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/"},"modified":"2026-06-23T18:21:33","modified_gmt":"2026-06-23T16:21:33","slug":"kahweol-the-coffee-diterpene-that-only-exists-in-arabica","status":"publish","type":"post","link":"https:\/\/www.coffeesapiens.org\/en\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/","title":{"rendered":"Kahweol: the coffee diterpene that only exists in arabica"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">If you read the article about <a href=\"https:\/\/www.coffeesapiens.org\/el-cafestol-el-compuesto-del-cafe-que-puede-alterar-tu-colesterol-y-tambien-protegerte\/\">cafestol<\/a> that we published a little while ago on Coffee Sapiens, you already have half the puzzle. Kahweol is its inseparable companion: another diterpene present in the oils of the coffee bean, with a very similar chemical structure, with the same effects on cholesterol, and with a positive side that scientific research has been trying to understand for years. But there is something that sharply distinguishes it from cafestol and that is rarely explained clearly: <strong>kahweol is an exclusive marker of arabica coffee<\/strong>. If you drink robusta, you&#8217;re practically not consuming it.<\/p>\n\n<p class=\"wp-block-paragraph\">That detail greatly changes the questions we should be asking about this compound.<\/p>\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Contents of this article<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.coffeesapiens.org\/en\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/#What_exactly_is_kahweol\" >What exactly is kahweol?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.coffeesapiens.org\/en\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/#Kahweol_and_cholesterol_sharing_ground_with_cafestol\" >Kahweol and cholesterol: sharing ground with cafestol<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.coffeesapiens.org\/en\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/#What_sets_kahweol_apart_its_specific_properties\" >What sets kahweol apart: its specific properties<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.coffeesapiens.org\/en\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/#Antiangiogenic_and_anti-inflammatory_effects\" >Antiangiogenic and anti-inflammatory effects<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.coffeesapiens.org\/en\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/#Possible_effect_on_bone_health\" >Possible effect on bone health<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.coffeesapiens.org\/en\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/#Protective_effect_against_environmental_carcinogens\" >Protective effect against environmental carcinogens<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.coffeesapiens.org\/en\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/#Anticancer_effect_in_combination_with_cafestol\" >Anticancer effect in combination with cafestol<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.coffeesapiens.org\/en\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/#Kahweol_and_roasting_a_factor_few_mention\" >Kahweol and roasting: a factor few mention<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.coffeesapiens.org\/en\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/#The_unfiltered_coffee_and_cancer_paradox\" >The unfiltered coffee and cancer paradox<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.coffeesapiens.org\/en\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/#How_much_kahweol_is_in_your_cup\" >How much kahweol is in your cup?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.coffeesapiens.org\/en\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/#What_science_knows_and_what_it_still_doesnt_know\" >What science knows and what it still doesn&#8217;t know<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.coffeesapiens.org\/en\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/#Frequently_asked_questions_about_kahweol\" >Frequently asked questions about kahweol<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.coffeesapiens.org\/en\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/#Is_kahweol_in_robusta_coffee\" >Is kahweol in robusta coffee?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/www.coffeesapiens.org\/en\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/#Are_kahweol_and_cafestol_the_same_thing\" >Are kahweol and cafestol the same thing?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/www.coffeesapiens.org\/en\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/#Does_decaf_have_kahweol\" >Does decaf have kahweol?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/www.coffeesapiens.org\/en\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/#Does_specialty_coffee_have_more_kahweol_than_conventional_coffee\" >Does specialty coffee have more kahweol than conventional coffee?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/www.coffeesapiens.org\/en\/kahweol-the-coffee-diterpene-that-only-exists-in-arabica\/#Should_I_try_to_consume_more_kahweol_for_its_possible_anticancer_effects\" >Should I try to consume more kahweol for its possible anticancer effects?<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\" id=\"h-que-es-exactamente-el-kahweol\"><span class=\"ez-toc-section\" id=\"What_exactly_is_kahweol\"><\/span>What exactly is kahweol?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Kahweol is a <strong>fat-soluble diterpene<\/strong> that belongs to the same family of compounds as cafestol. Both are found in the lipid fraction of the coffee bean \u2014 its natural oils \u2014 and both are released when the bean is ground and the beverage is prepared.<\/p>\n\n<p class=\"wp-block-paragraph\">Kahweol is a diterpene molecule present in <em>Coffea arabica<\/em> beans. It is structurally related to other coffee diterpenes, including cafestol and 16-O-Methylcafestol.<\/p>\n\n<p class=\"wp-block-paragraph\">The key difference compared with cafestol: the robusta variety has minimal amounts of kahweol. This means that if your usual coffee is a blend with a high proportion of robusta \u2014 like many Italian-style espressos or the conventional coffees served at bars in Spain \u2014 the kahweol you consume is marginal. In practice, kahweol is an indicator that you are drinking arabica.<\/p>\n\n<p class=\"wp-block-paragraph\">In general, arabica contains around 60% more lipids than robusta, although this may depend on the variety. That greater lipid richness in arabica is the context in which kahweol exists.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-el-kahweol-y-el-colesterol-compartiendo-terreno-con-el-cafestol\"><span class=\"ez-toc-section\" id=\"Kahweol_and_cholesterol_sharing_ground_with_cafestol\"><\/span>Kahweol and cholesterol: sharing ground with cafestol<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Like cafestol, kahweol has a documented effect on LDL cholesterol. Both act through similar mechanisms in the liver, altering cholesterol metabolism and reducing the body&#8217;s ability to eliminate it properly.<\/p>\n\n<p class=\"wp-block-paragraph\">The diterpenes cafestol and kahweol have been linked to increased LDL (low-density lipoprotein) cholesterol levels.<\/p>\n\n<p class=\"wp-block-paragraph\">However, there is an important nuance that studies have been clarifying over time: cafestol is the main driver of the effect on cholesterol; kahweol contributes, but to a lesser extent. The diterpenes cafestol and kahweol have been identified as the components of boiled coffee responsible for its effects on cholesterol, and have also been shown to possess anticarcinogenic effects.<\/p>\n\n<p class=\"wp-block-paragraph\">These fat-soluble diterpenes are not present in the intact bean; rather, they are released when it is ground and prepared as a beverage. Depending on how it is filtered, more or less of these compounds reach the body.<\/p>\n\n<p class=\"wp-block-paragraph\">As for the amounts that reach the cup, despite the fact that diterpene concentrations are relatively high in espresso coffee, the small serving size makes it an intermediate source of cafestol and kahweol, at approximately 4 mg per cup combined.<\/p>\n\n<p class=\"wp-block-paragraph\">And as with cafestol, the most effective solution for reducing kahweol in your cup is to use a paper filter. Filtered coffee reduces both to minimal concentrations, while boiled coffee and other unfiltered beverages retain the diterpenoids.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-lo-que-diferencia-al-kahweol-sus-propiedades-especificas\"><span class=\"ez-toc-section\" id=\"What_sets_kahweol_apart_its_specific_properties\"><\/span>What sets kahweol apart: its specific properties<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">This is where kahweol becomes particularly interesting, because although it shares the effect on cholesterol with cafestol, scientific research has identified properties of its own that deserve separate analysis.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-efecto-antiangiogenico-y-antiinflamatorio\"><span class=\"ez-toc-section\" id=\"Antiangiogenic_and_anti-inflammatory_effects\"><\/span>Antiangiogenic and anti-inflammatory effects<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\">This is probably the most documented and rigorous property of kahweol. Angiogenesis is the process by which new blood vessels are formed, something tumors need in order to grow and spread \u2014 without a blood supply, a tumor cannot survive beyond a certain size.<\/p>\n\n<p class=\"wp-block-paragraph\">A study published in <em>PLOS ONE<\/em> (PMC3153489) investigated for the first time the effects of kahweol on angiogenesis using multiple experimental models: chicken and quail chorioallantoic membranes, mouse aortic ring, and cultured human endothelial cells. The results demonstrated that kahweol is an antiangiogenic compound with inhibitory effects in two in vivo models and one ex vivo model of angiogenesis, with effects on specific steps of the angiogenic process: proliferation, migration, invasion, and tube formation by endothelial cells on Matrigel. The results reinforce the potential pharmacological interest of kahweol, as suggested by its antiangiogenic and anti-inflammatory effects.<\/p>\n\n<p class=\"wp-block-paragraph\">A recent study confirms that kahweol has anti-inflammatory and antiangiogenic effects, which offers a possible mechanism for the association found between unfiltered coffee consumption and reduced cancer risk.<\/p>\n\n<p class=\"wp-block-paragraph\">This is scientifically relevant because it provides a plausible mechanism of action \u2014 not just a statistical correlation \u2014 that would explain why some epidemiological studies associate coffee consumption with a lower incidence of certain cancers.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-posible-efecto-sobre-la-salud-osea\"><span class=\"ez-toc-section\" id=\"Possible_effect_on_bone_health\"><\/span>Possible effect on bone health<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\">Recent research suggests that kahweol may have beneficial effects by inhibiting the cellular differentiation of osteoclasts. Osteoclasts are the cells responsible for bone resorption, that is, for &#8220;undoing&#8221; bone. When their activity is excessive, the result can be loss of bone mass and a greater risk of osteoporosis.<\/p>\n\n<p class=\"wp-block-paragraph\">Research in this area is preliminary, but it points in an interesting direction: kahweol could have a role in maintaining bone density by modulating the activity of these cells. It must be stressed that this effect has been observed in laboratory models and has not yet been confirmed in clinical studies in humans.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-efecto-protector-frente-a-carcinogenos-ambientales\"><span class=\"ez-toc-section\" id=\"Protective_effect_against_environmental_carcinogens\"><\/span>Protective effect against environmental carcinogens<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\">Kahweol is suspected to act as a blocker against some carcinogens, including aflatoxin B1, a toxin produced by fungi, and polycyclic aromatic hydrocarbons (PAHs), which are produced when material is burned. Studies on this property of kahweol suggest that it may achieve this by regulating detoxifying enzymes in the body. However, more research is needed.<\/p>\n\n<p class=\"wp-block-paragraph\">Aflatoxin B1 is a contaminant found in poorly stored grains and nuts, and one of the most potent liver carcinogens known. The possibility that kahweol induces enzymes that help neutralize it is scientifically relevant, although for now the available data do not allow firm conclusions.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-anticancerigeno-en-combinacion-con-el-cafestol\"><span class=\"ez-toc-section\" id=\"Anticancer_effect_in_combination_with_cafestol\"><\/span>Anticancer effect in combination with cafestol<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\">One of the most cited studies on this topic was presented at the Congress of the European Association of Urology in Barcelona and published in the journal <em>The Prostate<\/em> in 2019. Kahweol acetate and cafestol are hydrocarbons naturally found in arabica coffee. The researchers initially tested six compounds naturally found in coffee on the proliferation of human prostate cancer cells in vitro, and found that cells treated with kahweol acetate and cafestol grew more slowly than the controls.<\/p>\n\n<p class=\"wp-block-paragraph\">Dr. Hiroaki Iwamoto, from the department of Integrated Cancer Therapy and Urology at the Graduate School of Medical Sciences of Kanazawa (Japan), noted that &#8220;kahweol acetate and cafestol inhibited the growth of cancer cells in mice, but the combination appeared to work synergistically, leading to significantly slower tumor growth than in untreated mice. After 11 days, untreated tumors had grown by 342%, whereas tumors in the mice treated with both compounds grew by around 167%.&#8221;<\/p>\n\n<p class=\"wp-block-paragraph\">Dr. Iwamoto himself was careful to put these findings into context: this is a pilot study, which means that the use of these compounds is scientifically viable, but it needs more research and does not mean that the results can yet be applied to humans.<\/p>\n\n<p class=\"wp-block-paragraph\">Professor Atsushi Mizokami, from the same department, added that &#8220;if we can confirm these results, we could have candidates to treat drug-resistant prostate cancer&#8221;. A phrase that nicely illustrates where the research stands: at a promising but preliminary stage.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-el-kahweol-y-el-tueste-un-factor-que-pocos-mencionan\"><span class=\"ez-toc-section\" id=\"Kahweol_and_roasting_a_factor_few_mention\"><\/span>Kahweol and roasting: a factor few mention<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">There is an additional element that affects the kahweol content of your cup and goes beyond the brewing method: <strong>the roast level<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">Prolonged roasts \u2014 medium or dark \u2014 reduce cafestol levels compared with light roasts. The same applies to kahweol. The intense heat of roasting gradually degrades the diterpenes present in the bean. This has an interesting practical implication: a light-roasted specialty arabica coffee has more kahweol than that same coffee roasted dark. And if it is also prepared without a paper filter, like Turkish coffee or a French press, the amount in the cup will be at its highest.<\/p>\n\n<p class=\"wp-block-paragraph\">This creates a certain paradox: specialty coffees \u2014 generally light-roasted arabicas prepared using methods like V60 or Chemex with a paper filter \u2014 minimize kahweol in the cup in two ways at once: the filter holds back the oils, and the gentle roast does not degrade it, but the filter does its job. By contrast, a medium-light roasted arabica in a French press would be the way to maximize its consumption, with all the positive and negative implications that entails.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-la-paradoja-del-cafe-sin-filtrar-y-el-cancer\"><span class=\"ez-toc-section\" id=\"The_unfiltered_coffee_and_cancer_paradox\"><\/span>The unfiltered coffee and cancer paradox<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Here there is an apparent tension in the scientific literature that is worth naming directly, because it creates confusion.<\/p>\n\n<p class=\"wp-block-paragraph\">On the one hand, we know that unfiltered coffee (French press, Turkish coffee, boiled coffee) contains more kahweol and cafestol, and that these compounds raise LDL cholesterol. On the other hand, some epidemiological studies have found associations between unfiltered coffee consumption and a reduction in the risk of certain cancers, precisely through kahweol.<\/p>\n\n<p class=\"wp-block-paragraph\">How is this explained? The honest answer is that science has not yet fully resolved it. These are two real effects, but on different systems: one on lipid metabolism, the other on tumor mechanisms. The net impact on the health of a particular person depends on their individual risk profile: someone with well-controlled LDL cholesterol and no cardiovascular risk factors has a different equation than someone with diagnosed dyslipidemia.<\/p>\n\n<p class=\"wp-block-paragraph\">A 2002 study in the <em>Food and Chemical Toxicology Journal<\/em> concluded that both cafestol and kahweol have anticancer properties in animals. This means they can prevent or delay the development of cancer. But the distance between &#8220;in animals&#8221; and &#8220;in humans&#8221; remains the most honest territory that science can point to today.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-cuanto-kahweol-hay-en-tu-taza\"><span class=\"ez-toc-section\" id=\"How_much_kahweol_is_in_your_cup\"><\/span>How much kahweol is in your cup?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">The amount of kahweol you consume depends on three simultaneous factors: the coffee species you use (arabica or robusta), the brewing method, and the roast level.<\/p>\n\n<p class=\"wp-block-paragraph\">If you drink a light-roasted 100% arabica coffee in a French press without an additional paper filter, you are at the high end. If you drink an arabica-robusta blend espresso, kahweol is moderate for a double reason: less in the bean because of the robusta, and partially retained by the characteristics of pressure extraction. If you drink any coffee with a paper filter, kahweol reaches your cup in minimal amounts, regardless of the species.<\/p>\n\n<p class=\"wp-block-paragraph\">Automatic machines show notable variations. Those that use liquid coffee concentrate show levels similar to filtered coffee, while others may release relevant amounts of diterpenes.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-lo-que-la-ciencia-sabe-y-lo-que-todavia-no-sabe\"><span class=\"ez-toc-section\" id=\"What_science_knows_and_what_it_still_doesnt_know\"><\/span>What science knows and what it still doesn&#8217;t know<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Kahweol is one of the coffee compounds that, to me, best illustrates the real complexity of this beverage. It is neither good nor bad in the abstract. It is a compound with specific effects, some well documented and others still under investigation, that acts differently depending on the context of the person consuming it.<\/p>\n\n<p class=\"wp-block-paragraph\">What the current evidence does support solidly:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Kahweol raises LDL cholesterol, although to a lesser extent than cafestol, through similar mechanisms in the liver.<\/li>\n\n\n\n<li>It is practically exclusive to arabica coffee; robusta contains it in minimal amounts.<\/li>\n\n\n\n<li>It has documented antiangiogenic and anti-inflammatory effects in experimental models (in vitro and in animals).<\/li>\n\n\n\n<li>The paper filter is the most effective method for reducing its presence in the cup.<\/li>\n\n\n\n<li>Dark roasting degrades part of the kahweol present in the bean.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">What is still pending scientific confirmation in humans:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Whether its antiangiogenic potential translates into real protection against cancer in people.<\/li>\n\n\n\n<li>What the net impact is on bone health in regular coffee drinkers.<\/li>\n\n\n\n<li>Whether the ability to block carcinogens such as aflatoxin B1 observed in the laboratory also occurs in the human body in a relevant way.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">At Coffee Sapiens we always strive to give you the information that truly helps you understand what is inside your cup. Kahweol is an example of why coffee is much more than caffeine: an ecosystem of compounds with their own effects, interactions between them, and a field of research that keeps moving forward. Knowing this does not mean you have to change anything in your routine \u2014 unless your doctor tells you to \u2014 but it does mean you can make those decisions from an informed standpoint.<\/p>\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">As always, and as in almost every aspect of life, the key lies in the middle ground. It&#8217;s not a matter of giving up coffee or drinking 6 cups a day; it&#8217;s a topic we&#8217;ve already talked about a lot on CS.<\/p>\n<\/blockquote>\n\n<h2 class=\"wp-block-heading\" id=\"h-preguntas-frecuentes-sobre-el-kahweol\"><span class=\"ez-toc-section\" id=\"Frequently_asked_questions_about_kahweol\"><\/span>Frequently asked questions about kahweol<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<h3 class=\"wp-block-heading\" id=\"h-el-kahweol-esta-en-el-cafe-robusta\"><span class=\"ez-toc-section\" id=\"Is_kahweol_in_robusta_coffee\"><\/span>Is kahweol in robusta coffee?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\">Practically not. Kahweol is an almost exclusive marker of <em>Coffea arabica<\/em>. Robusta contains minimal amounts, so if your usual coffee has a high proportion of robusta \u2014 like many conventional espresso blends in Spain \u2014 the kahweol you consume is marginal.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-el-kahweol-y-el-cafestol-son-lo-mismo\"><span class=\"ez-toc-section\" id=\"Are_kahweol_and_cafestol_the_same_thing\"><\/span>Are kahweol and cafestol the same thing?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\">No, they are two different diterpenes, although structurally similar. Cafestol has a more potent effect on LDL cholesterol; kahweol shares that effect but to a lesser extent. Their biological properties overlap in some respects \u2014 both show anti-inflammatory activity \u2014 but kahweol has properties of its own, such as its antiangiogenic effect, that distinguish it.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-el-descafeinado-tiene-kahweol\"><span class=\"ez-toc-section\" id=\"Does_decaf_have_kahweol\"><\/span>Does decaf have kahweol?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\">Yes. Kahweol is unrelated to caffeine; it is a fatty compound present in the oils of the bean. The decaffeination process does not remove it. The amount in your cup still depends on the brewing method and on whether the base coffee is arabica or robusta.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-un-cafe-de-especialidad-tiene-mas-kahweol-que-uno-convencional\"><span class=\"ez-toc-section\" id=\"Does_specialty_coffee_have_more_kahweol_than_conventional_coffee\"><\/span>Does specialty coffee have more kahweol than conventional coffee?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\">In general, yes, because specialty coffee tends to be 100% arabica and light-roasted, and both things favor a higher kahweol content in the bean. However, if it is prepared with a paper filter \u2014 as is common in the specialty coffee world \u2014 most of it is retained in the filter and does not reach the cup.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-deberia-buscar-consumir-mas-kahweol-por-sus-posibles-efectos-anticancerigenos\"><span class=\"ez-toc-section\" id=\"Should_I_try_to_consume_more_kahweol_for_its_possible_anticancer_effects\"><\/span>Should I try to consume more kahweol for its possible anticancer effects?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\">There is no scientific evidence in humans to support that recommendation at this time. The documented anticancer effects have been observed in cells and animal models. Changing your brewing method for that purpose would be getting ahead of what science has not yet confirmed.<\/p>\n\n<p class=\"wp-block-paragraph\">At Coffee Sapiens we love opening up the cup and also looking at what isn&#8217;t visible at first glance. If this article on kahweol has helped you understand a little better what lies behind your coffee, mission accomplished: may every sip come with more context, better judgment, and fewer myths. We will keep exploring the compounds, processes, and questions that make coffee a fascinating beverage. Thank you for joining us on this journey, Coffee Lover.<\/p>\n\n\n{\n  &#8220;@context&#8221;: &#8220;https:\/\/schema.org&#8221;,\n  &#8220;@type&#8221;: &#8220;FAQPage&#8221;,\n  &#8220;mainEntity&#8221;: [\n    {\n      &#8220;@type&#8221;: &#8220;Question&#8221;,\n      &#8220;name&#8221;: &#8220;Is kahweol in robusta coffee?&#8221;,\n      &#8220;acceptedAnswer&#8221;: {\n        &#8220;@type&#8221;: &#8220;Answer&#8221;,\n        &#8220;text&#8221;: &#8220;Practically not. Kahweol is an almost exclusive marker of Coffea arabica. Robusta contains minimal amounts, so if your usual coffee has a high proportion of robusta \u2014 like many conventional espresso blends in Spain \u2014 the kahweol you consume is marginal.&#8221;\n      }\n    },\n    {\n      &#8220;@type&#8221;: &#8220;Question&#8221;,\n      &#8220;name&#8221;: &#8220;Are kahweol and cafestol the same thing?&#8221;,\n      &#8220;acceptedAnswer&#8221;: {\n        &#8220;@type&#8221;: &#8220;Answer&#8221;,\n        &#8220;text&#8221;: &#8220;No, they are two different diterpenes, although structurally similar. Cafestol has a more potent effect on LDL cholesterol; kahweol shares that effect but to a lesser extent. Their biological properties overlap in some respects \u2014 both show anti-inflammatory activity \u2014 but kahweol has properties of its own, such as its antiangiogenic effect, that distinguish it.&#8221;\n      }\n    },\n    {\n      &#8220;@type&#8221;: &#8220;Question&#8221;,\n      &#8220;name&#8221;: &#8220;Does decaf have kahweol?&#8221;,\n      &#8220;acceptedAnswer&#8221;: {\n        &#8220;@type&#8221;: &#8220;Answer&#8221;,\n        &#8220;text&#8221;: &#8220;Yes. Kahweol is unrelated to caffeine; it is a fatty compound present in the oils of the bean. The decaffeination process does not remove it. The amount in your cup still depends on the brewing method and on whether the base coffee is arabica or robusta.&#8221;\n      }\n    },\n    {\n      &#8220;@type&#8221;: &#8220;Question&#8221;,\n      &#8220;name&#8221;: &#8220;Does specialty coffee have more kahweol than conventional coffee?&#8221;,\n      &#8220;acceptedAnswer&#8221;: {\n        &#8220;@type&#8221;: &#8220;Answer&#8221;,\n        &#8220;text&#8221;: &#8220;In general, yes, because specialty coffee tends to be 100% arabica and light-roasted, and both things favor a higher kahweol content in the bean. However, if it is prepared with a paper filter \u2014 as is common in the specialty coffee world \u2014 most of it is retained in the filter and does not reach the cup.&#8221;\n      }\n    },\n    {\n      &#8220;@type&#8221;: &#8220;Question&#8221;,\n      &#8220;name&#8221;: &#8220;Should I try to consume more kahweol for its possible anticancer effects?&#8221;,\n      &#8220;acceptedAnswer&#8221;: {\n        &#8220;@type&#8221;: &#8220;Answer&#8221;,\n        &#8220;text&#8221;: &#8220;There is no scientific evidence in humans to support that recommendation at this time. The documented anticancer effects have been observed in cells and animal models. Changing your brewing method for that purpose would be getting ahead of what science has not yet confirmed.&#8221;\n      }\n    }\n  ]\n}\n\n","protected":false},"excerpt":{"rendered":"<p>If you read the article about cafestol that we published a little while ago on Coffee Sapiens, you already have half the puzzle. Kahweol is its inseparable companion: another diterpene present in the oils of the coffee bean, with a very similar chemical structure, with the same effects on cholesterol, and with a positive side&hellip;<\/p>\n","protected":false},"author":1,"featured_media":91194,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[151],"tags":[],"class_list":["post-91193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-health","category-151","description-off"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v27.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Kahweol: the coffee diterpene that only exists in arabica - Coffee Sapiens<\/title>\n<meta name=\"description\" content=\"Kahweol is an exclusive marker of arabica coffee. If you drink robusta, you&#039;re practically not consuming it. 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