Coffee Absolute Salvador
In our Coffee Absolute, the warm and toasty scent takes us back to the comfort of a hot cup of coffee on a cold morning, reviving the senses with a rich, velvety scent of roasted coffee beans, through to a dry woodiness tempered by cereal and sumptuous vanilla-like notes.
Arabica coffee absolute is often used as a base for chocolate or vanilla accords. It is also used in tobacco or leather accords to give them a more intense and natural facet.
The coffee beans used to make our Coffee Absolute come from bushy shrubs that grow in the volcanic mountains of southern El Salvador. In mid-spring, the coffee tree produces white flowers that will produce fruits called ‘cherries’. In their centre are two seeds or ‘beans’ surrounded by a mucilage and a fleshy skin.
Cherries are picked between January and April. In order to keep only the red and ripe cherries, they are sorted in water according to their densities. The red cherries are taken to the local factory where they are washed, crushed and the mucilage is removed. They are then sun-dried for two weeks until they reach a moisture content of 12%. Finally, the membranes are removed and the beans roasted.
Our Coffee Absolute is obtained in a two-stage process: the first stage consists of pressing and filtration to obtain a vegetable oil. This step is crucial as it ensures that the powerful aroma of the roasted beans is preserved. This oil is then washed with ethanol to obtain the absolute.
In the 15th century, coffee was introduced to Persia, Egypt, North Africa and Turkey. At that time it was called K'hawah, which means invigorating in Arabic. The first café, Kiva Han, opened in Constantinople in 1475.
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