Raw coffee extract comes from unroasted Coffea arabica beans, which contain less than 3% caffeine. The primary compounds of interest are chlorogenic acids, particularly 5-CQA (5-caffeoylquinic acid), which make up over 40% of this extract. These are potent antioxidant compounds found in raw, unroasted coffee that get largely destroyed during the roasting process, meaning you'll never get them from a standard cup of coffee.
Chlorogenic acids are well-researched for their ability to support cognitive function, promote healthy blood flow to the brain, and provide neuroprotective antioxidant activity. Think of it as the brain performance side of coffee–completely separate from the stimulant side.