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)
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