Freeze dried Coffee
FREEZE DRIED COFFEE
Aromatic, smooth coffee with a compact flavor, with an absorbent grain.
freeze dried coffee is a soluble product obtained through a sophisticated process called freeze dried, which is where its name derives from.
Its main characteristic is that the high-tech freeze-drying process preserves more aromas and flavors than other soluble coffee.
This freeze dried process removes at least 95% of water from food.
ADVANTAGES OF FREEZE-DRIED COFFEE
It combines the characteristics of a good roasted and ground coffee with the practicality of an instant drink.
High solubility
Aromatic and balanced
High performance
Ideal for mixing and obtaining coffee-based beverages
Long service life while preserving the quality
Maintains nutritional value
Prevents the growth of microorganisms
Permanence of aroma and longer lasting flavor
No product alterations
OUR COFFEE
Mexico is one of the world's leading producers and exporters of coffee. Chiapas is the state that contributes the largest amount of production in the country and also occupies one of the first places in the production of certified coffee in the world.
The coffee of Mexico, and particularly of Chiapas, enjoys great reputation in the coffee world, being considered by many as one of the best. In CAFESCA, we take advantage of this great opportunity to produce freeze-dried coffee of excellent quality, preserving the characteristics of the raw material we use and giving the cup a profile with very good aroma and flavor.
PRODUCTION PROCESS
In CAFESCA we have the most modern technology for freeze-drying. We maintain a strict control and monitoring of all stages of the process, thus guaranteeing the quality of our production.
Roasting +
By action of the roasting process the aromas, color and soluble solids of coffee are developed.
Milling +
Reducing the size of roasted grains facilitates the extraction of soluble solids in the next stage.
Extraction +
Once the grains have the right particle size, they reach the extraction battery, where the closed containers come into contact with water at a certain pressure and temperature; this allows to obtain the soluble solids.
Centrifugation +
The extract is centrifuged to remove any insoluble solids that may exist in the product.
Concentration +
The extract is concentrated in a three-stage system that reduces the water content. This increases the proportion of soluble solids.
Foaming +
The concentrated extract molecules are injected with dry air to increase their size and facilitate heat exchange in the next process.
Freezing +
The foamed extract in liquid phase is poured into a band that moves within a large cold room. At the end of the tour the extract forms a solid mass containing ice and coffee.
Granulation +
Inside the cold room, the grinding transforms the extract paste into small granules whose size will be preserved until the final product.
Freeze-drying +
The granulated product is loaded into trays that are individually introduced into the freeze-dried tunnel, where the water content is sublimated.
THE MOST NATURAL METHOD FOR COFFEE CONSUMPTION
As it is a non-invasive process, the aroma or flavor is not cancelled, the freeze-dried coffee is not subjected to any chemical manipulation, this is how the coffee preserves its organoleptic properties 100% intact.
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Coffee cherry
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Green coffee
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Toasted coffee
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Freeze dried coffee
Freeze dried coffee does not undergo any chemical manipulation, making it healthier and more environmentally friendly.
HOW DID FREEZE-DRYING COME ABOUT?
The Inca empire lyophilized food since 200 BC -of course without naming it that way and with a completely rudimentary process- due to the climatic conditions in which they lived. It wasn't until after World War II that the process was named and became a necessity. In the food industry, freeze-drying arose when looking for an effective food for astronauts or mountaineers, that is, people with difficulty obtaining food or preserving it for a long period of time.
The first freeze-dried coffee in the world appeared in 1960, a milestone in the history of soluble coffee, since this sophisticated technology managed to preserve the organoleptic characteristics intact of the fresh roasted and ground grain, such as aroma and flavor.
Thirteen years later, in 1973, and thanks to the initiative of Mr. Arturo Gómez Jaramillo, then General Manager of the National Federation of Coffee Growers, opened its doors in Chinchiná, Caldas, coffee land par excellence, the Freeze-dried Coffee Factory, making its first production on March 27.
DIFFERENCES BETWEEN COFFEE FREEZE DRIED AND SPRAY DRY
FREEZE DRIED
The water in the freeze dried coffee extract goes directly from solid to gaseous (never liquid).
Freeze dried instant coffee undergoes a freezing process at a very low temperature.
The coffee thus preserves its organoleptic properties intact.
It is not subjected to any chemical manipulation.
SPRAY DRY
In soluble coffee, the liquid water has to be extracted as such from each granule.
Soluble coffee undergoes an industrial process.
As it is a rough process, the aroma and flavor are canceled and need to be added later artificially.
It is subjected to chemical manipulations in order to obtain the product.
