Description
| CHEMICAL CHARACTERISTICS | % Humidity: | Max 5% |
| Aw | Max 0.92 | |
| Total ash | Max 5% | |
| Impurities | Max 0.3% | |
| Foreign matter | Max 0.1% | |
| Caffeine content | Min 0.4% | |
| MICROBIOLOGICAL CHARACTERISTICS | Listeria monocytogenes | n = 5, c = 0 en 100 UFC/g |
Catuai is a coffee variety distinguished by its resistance and balanced flavor profile, with fruity notes and moderate acidity.
Method of Elaboration:
It is verified that the raw material complies with all the quality parameters required by the processing plant to determine its receipt or rejection. The grain is subjected to temperatures of 200 °C – 225 °C for 20 – 30 minutes to obtain the desired roast.
The higher the desired degree of roasting, the longer it takes, the more time is required. The grain is cooled to a handling temperature of 25 °C – 45 °C, passing through an industrial mill.
Laminated packaging offers a barrier against humidity, gases and light, since coffee is highly sensitive and can be easily contaminated. In addition, it contains an ecological packaging consisting of several layers, which is sealed manually and stored in a room at room temperature.
