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 – Abundant and persistent cream. Reddish nut brown color. Quite homogeneous.
Aroma – Caramel, chocolate, cinnamon, spices and floral aromas.
Taste – Intense, well-rounded and velvety coffee. Slight acidity and excellent complexity. Long finish.

Technical characteristics

Physicochemical
– pH (coffee-drink): 5.4 ± 0.2 (largely depends on the type of water used)
– Acidity (drink; cm3
NaOH 0.1 N/10 cm3
solution): 1.1 ± 0.1
– Ochratoxin A: <5μ/kg
– Presence of foreign bodies: <0.5%
– Defective grain content: <8.0%
– Loss of mass on drying: <5.0%
– Ash content, in relation to the dry matter: <5.0%
– Caffeine content, in relation to the dry matter: 1.5% ± 0.3%
– Chloride content of the ash: <1.0%
– Aqueous extract, in relation to the dry matter: 28.0% ± 5.0%

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