Coffee Absolute

Latin name :

Coffea arabica

Botanical profile :

Coffee is the fruit of the arabian coffee tree, the Rubiaceae family and the Coffea genus.

Geographic origin :

Originally from Arabia, arabica coffee is mainly produced in South America (Costa Rica, Honduras), Africa (Ethiopia, Sudan, Kenya) and in the Middle East (Yemen, Saudi Arabia)

Chemotypes :

The so-called Arabica coffee comes from a coffee growing at 600 to 2000 meters altitude, because it is sensitive to heat and cold. Its olfactory notes are quite delicate. Robusta coffee grows at lower altitudes because it whithstands the heat. It develops less rich but more intense notes.

Extraction process :

The coffee seed is extracted from the fruit of the coffee tree, which forms an envelope around it. Before roasting, the seed is white to greenish. The roasting, depending on its degree, gives a brown colour to the coffee beans and will allow it to develop its aromatic potential. Pyrens, pyroles, furans and pyrazines will be born, among others, resulting from the Maillard reactions. After the roasting, the coffee beans are crushed and extracted with volatile solvents for the perfume industry. A first extraction with hexane takes place to obtain a concrete as a result of the evaporation of the solvent. This concrete is diluted in alcohol to precipitate the waxes after glazing (temperature gradient from 140 °F to 32 °F). The absolute is obtained by filtration and evaporation of the alcohol from the medium.
The coffee absolute can also be found under a discoloured form and supercritical CO₂ extract, olfactively closer to the seed, but more expensive.
A coffee absolute can be subjected to a fractional distillation to be bleached, without any particular olfactory deterioration.

Major Components :

Data not available.