INCI name: | Coffea Arabica |
Part used: | Fruit |
Extraction method: | Cold pressing |
CAS No.: | 84650-00-0 |
Origin: | Brazil |
Appearance : | Dark green liquid |
Odour: | Characteristics of green coffee oil smell, and taste |
Relative Density(20℃): | 0.910-0.920 |
Refractive index(20℃): | 1.46~1.49 |
Iodine value (cgI2/100 g): | 84-92 |
Peroxide value (mmol/kg): | ≤15 |
Soap change value: | 190-210 |
The main fatty acid composition (%): | Palmitic acid (C16:0):30.0 ~ 36.0 |
The oil acid (C18:2):40.0 ~ 46.0 | |
Oil acid (C18:1):7.00 ~ 12.0 |
‘Green coffee bean’ also known as ‘Arabica green coffee beans’ comes from the Arabica tree. There are two main species of coffee beans; Arabica and Robusta.
The first thing we should know about green coffee bean is how it’s made. The process starts by leaving the beans unroasted, different from the typical roasting of the beans to making coffee. Instead of being soaked which then leads to extract the concentrate that it produces. This concentrate called green coffee bean extract holds the vital benefits of green coffee bean and is what drives new interest in the product. We called green coffee because this grain mature has not been through the roasting process. So all mature coffee beans that has not yet roasted are called green coffee beans The name was determined by the market, we believe that the best name for the product would virgin or raw coffee oil. |