Description

General characteristics

Traditionally well-known for its ability to stimulate memory and raise levels of alertness, as well as mitigate the effects of tiredness.

Organoleptic characteristics

Appearance – Rich persistent creamy foam, with hazelnut color.
Aroma – Aromas of caramel, cocoa, cinnamon and toasted bread.
Taste – Sweet, with low acidity and low bitterness. It is intense, full-bodied and nicely balanced.

Technical characteristics

Physicochemical
– Loss of mass on drying: <6.0%
– Ash content, in relation to the dry matter: <5.0%
– Chloride content of the ash: <1.0%
– Aqueous extract, in relation to the dry matter: 28.0% ± 5.0%
– Ochratoxin A: <5 μg/kg

Microbiological
– No microorganisms present (<10 ufc/g)