Healthy coffee and methods of its production

A method for producing a coffee blend, wherein the coffee blend is characterized in that a coffee drink brewed from said coffee blend under standard conditions contains at least 65 mg/L N-methylpyridinium cations (NMP) and at least 550 mg/L chlorogenic acids (CGA), comprising the steps of

• (a) providing coffee beans of Coffea arabica that have been drum roasted for at least 10 minutes at 190° C. to 210° C. to a dark degree of about 45 to 60 scale parts;
• (b) providing coffee beans of Coffea arabica that have been roasted by rotary fluidized bed (RFB) roasting for at most 5 minutes at 240° C. to 270° C. to a medium degree of about 75 to about 90 scale parts;
• (c) blending at least two components, wherein one blend component consists of coffee beans according to (a) and one blend component consists of coffee beans according to (b), and wherein the coffee beans according to (a) form 60 to 80% (w/w) of the blend and the coffee beans according to (b) form 20 to 40% (w/w) of the blend.