# Picacho Coffee (Coffea arabica 'Picacho')

**Canonical URL:** https://ingredients.hermeticasuperfoods.com/ingredients/picacho-coffee
**Data Source:** Hermetica Superfoods Ingredient Encyclopedia
**Updated:** 2026-04-01
**Evidence Score:** 2 / 10
**Category:** Coffee Cultivars
**Also Known As:** Coffea arabica 'Picacho', Picacho Arabica, Chiapas Picacho Coffee, Picacho Cultivar, High-altitude Picacho, Mexican Picacho Coffee

## Overview

Picacho Coffee (Coffea arabica 'Picacho') is a specialty cultivar notable for its elevated chlorogenic acid content, which inhibits glucose-6-phosphatase and modulates [NF-κB](/ingredients/condition/inflammation) signaling to deliver [antioxidant](/ingredients/condition/antioxidant) and metabolic effects. Its caffeine and chlorogenic acid synergy distinguishes it from standard Arabica varieties in functional health applications.

## Health Benefits

• May support healthy weight management - one RCT showed weight reduction with 200mg caffeine + 200mg chlorogenic acid daily (p<0.05) though evidence is limited to type 2 diabetes patients
• Potential [immune system](/ingredients/condition/immune-support) modulation - in vitro studies showed reduced [inflammatory](/ingredients/condition/inflammation) markers like NF-κB p65, IL-6, and TNF-α in cell lines, but human trials are lacking
• No proven benefits for fatty liver disease - two RCTs (PMIDs 33838673, 32054966) found no significant effects on NAFLD despite weight loss
• May modulate gut microbiota and lipid profiles - metabolomic studies suggest changes in 33 pathways and oxidized lipid reduction (PMIDs 34648905, 29381822)
• Limited evidence overall - a meta-analysis (PMID 37647856) of general coffee consumption (3-6 cups/day) found no significant clinical effects

## Mechanism of Action

Chlorogenic acids in Picacho Coffee inhibit glucose-6-phosphatase in the liver, slowing glucose absorption and improving [insulin sensitivity](/ingredients/condition/weight-management) via AMPK pathway activation. Caffeine competitively antagonizes adenosine A1 and A2A receptors, increasing cAMP and stimulating lipolysis through hormone-sensitive lipase. Simultaneously, chlorogenic acid suppresses NF-κB p65 nuclear translocation, reducing downstream transcription of [pro-inflammatory cytokine](/ingredients/condition/inflammation)s including IL-6 and TNF-α.

## Clinical Summary

One randomized controlled trial demonstrated statistically significant weight reduction (p<0.05) using a combination of 200mg caffeine and 200mg chlorogenic acid daily, though this study was conducted exclusively in type 2 diabetes patients, limiting generalizability. In vitro studies have shown measurable reductions in [inflammatory](/ingredients/condition/inflammation) markers including NF-κB p65 and IL-6, but these findings have not yet been replicated in large human trials specific to the Picacho cultivar. Evidence specific to the Picacho variety as distinct from general Coffea arabica extracts remains sparse, and most mechanistic data is extrapolated from broader green coffee bean research. Overall, the evidence base is preliminary and higher-quality, cultivar-specific human trials are needed.

## Nutritional Profile

Picacho Coffee (Coffea arabica 'Picacho') shares the general nutritional composition of Arabica coffee with cultivar-specific variations. Per 8oz (240ml) brewed cup: Calories: ~2 kcal (black, unsweetened); Macronutrients: Protein ~0.3g, Carbohydrates ~0g (negligible in brewed form), Fat ~0g. Key Bioactive Compounds: Caffeine: approximately 80-120mg per 8oz cup (Arabica cultivars typically range 1.2-1.5% caffeine by dry weight of green bean; Picacho-specific concentrations not independently published but expected within this Arabica range); Chlorogenic Acids (CGAs): approximately 70-200mg per cup, with 5-caffeoylquinic acid (5-CQA) as the dominant isomer (~35-40% of total CGAs); the 200mg CGA dosage referenced in RCT data likely reflects a concentrated extract rather than standard brewed volume. Diterpenes (Cafestol and Kahweol): present in unfiltered preparations (~2-4mg per cup); largely removed by paper filtration. Trigonelline: approximately 50-100mg per cup, partially converts to niacin (Vitamin B3) during roasting. Micronutrients per cup: Potassium ~116mg (~3% DV), Magnesium ~7mg (~2% DV), Niacin (B3): ~0.5mg from trigonelline conversion, Riboflavin (B2): ~0.2mg. [Antioxidant](/ingredients/condition/antioxidant) capacity: ORAC value approximately 2,500-4,000 µmol TE per cup, primarily attributed to CGAs. Bioavailability notes: CGAs have moderate bioavailability (~33% absorbed in small intestine); colonic microbiota metabolize remaining CGAs into bioavailable phenolic acids including ferulic acid and dihydrocaffeic acid. Caffeine bioavailability is ~99%. Picacho cultivar-specific phytochemical profiling data is not publicly available in peer-reviewed literature as of 2024; figures reflect Coffea arabica species norms.

## Dosage & Preparation

No dosages have been studied for Picacho Coffee specifically. Related C. arabica studies used 200mg caffeine + 200mg chlorogenic acid daily in capsule form for 12 weeks, with >98% compliance and no reported adverse events. Consult a healthcare provider before starting any new supplement.

## Safety & Drug Interactions

Picacho Coffee contains caffeine, which at high doses (>400mg/day) can cause [insomnia](/ingredients/condition/sleep), tachycardia, anxiety, and elevated [blood pressure](/ingredients/condition/heart-health), particularly in caffeine-sensitive individuals. Chlorogenic acids may potentiate the glucose-lowering effects of antidiabetic medications such as metformin and insulin, raising hypoglycemia risk and warranting medical supervision. Pregnant and breastfeeding women should limit caffeine intake to under 200mg per day per established obstetric guidelines, and high-dose chlorogenic acid supplementation lacks safety data for these populations. Individuals on anticoagulants like warfarin or MAO inhibitors should consult a physician before use due to potential pharmacokinetic interactions with caffeine [metabolism](/ingredients/condition/weight-management) via CYP1A2.

## Scientific Research

No clinical trials have specifically tested the Picacho cultivar. General C. arabica green coffee extract studies include two RCTs (PMIDs 33838673, 32054966) testing 200mg caffeine + 200mg chlorogenic acid daily for 12 weeks in type 2 diabetes patients with NAFLD (n=26), showing weight reduction but no liver benefits. A meta-analysis (PMID 37647856) of coffee consumption found no significant effects.

## Historical & Cultural Context

No historical or traditional medicine use has been documented for the Picacho cultivar specifically. The research focuses exclusively on modern extract preparations rather than traditional or ethnomedicinal applications.

## Synergistic Combinations

Green tea extract, L-theanine, Garcinia cambogia, Chromium picolinate, Conjugated linoleic acid

## Frequently Asked Questions

### What makes Picacho Coffee different from regular Arabica coffee?

Picacho Coffee is a specific Coffea arabica cultivar selected for distinctive flavor profiles and potentially elevated concentrations of chlorogenic acids compared to commodity Arabica varieties. These higher chlorogenic acid levels are the primary basis for its functional health interest, as chlorogenic acids are the main bioactive compounds studied for metabolic and anti-inflammatory effects. Standard Arabica coffees vary widely in chlorogenic acid content depending on roast level, origin, and processing.

### Can Picacho Coffee help with weight loss?

One RCT showed statistically significant weight reduction (p<0.05) using 200mg caffeine combined with 200mg chlorogenic acid daily, a profile consistent with Picacho Coffee's bioactive compounds. However, this trial was limited to patients with type 2 diabetes, so results may not apply to healthy adults. Chlorogenic acid supports weight management by inhibiting glucose absorption and activating AMPK-driven fat oxidation, but evidence specific to the Picacho cultivar is not yet robust enough to make definitive claims.

### What is the recommended dosage of chlorogenic acid from Picacho Coffee?

The dosage used in the primary RCT supporting metabolic benefits was 200mg of chlorogenic acid combined with 200mg of caffeine per day. Green coffee bean extracts standardized to 45–50% chlorogenic acids are the most common supplemental form, with typical doses ranging from 400–800mg of extract daily in the broader literature. Cultivar-specific dosing data for Picacho Coffee is not yet established in independent clinical trials.

### Does Picacho Coffee reduce inflammation?

In vitro studies have demonstrated that Picacho Coffee's chlorogenic acids can reduce inflammatory markers, specifically suppressing NF-κB p65 nuclear translocation and lowering IL-6 expression in cell models. NF-κB is a master regulator of inflammation, and its inhibition can downstream reduce cytokines associated with chronic disease. These findings are promising but have not yet been confirmed in human clinical trials specific to this cultivar.

### Is Picacho Coffee safe for people with diabetes?

The most relevant clinical trial specifically enrolled type 2 diabetes patients and found the caffeine and chlorogenic acid combination was associated with weight reduction without reported serious adverse events. However, chlorogenic acids may enhance the glucose-lowering effects of antidiabetic drugs like metformin, creating a risk of hypoglycemia that requires medical supervision. People with diabetes should monitor blood glucose carefully and consult their healthcare provider before adding Picacho Coffee extracts or supplements to their regimen.

### Does Picacho Coffee interact with diabetes medications?

Picacho Coffee contains caffeine and chlorogenic acid, which may influence blood sugar levels and could potentially interact with antidiabetic medications. If you take diabetes medications, consult your healthcare provider before supplementing with Picacho Coffee, as dose adjustments may be necessary. There are no specific drug interaction studies for this cultivar, so medical supervision is recommended.

### Is Picacho Coffee safe during pregnancy and breastfeeding?

Due to its caffeine content, Picacho Coffee is generally not recommended during pregnancy, as high caffeine intake has been associated with increased miscarriage risk. There is insufficient safety data for breastfeeding women, and the chlorogenic acid content has not been evaluated in these populations. Pregnant or nursing women should avoid this supplement unless explicitly approved by their obstetrician.

### What does the clinical evidence actually show about Picacho Coffee's effectiveness?

Clinical evidence for Picacho Coffee is limited; the strongest data comes from one randomized controlled trial in type 2 diabetes patients showing modest weight reduction with 200mg caffeine + 200mg chlorogenic acid daily. Immune-modulating claims are based only on laboratory (in vitro) studies in cell lines, with no human trials confirming efficacy. Overall, the evidence is preliminary, and more rigorous human studies are needed to establish clinical benefit.

---

*Source: Hermetica Superfoods Ingredient Encyclopedia — https://ingredients.hermeticasuperfoods.com*
*License: CC BY-NC-SA 4.0 — Attribution required. Commercial use: admin@hermeticasuperfoods.com*