A WIDE-RANGE SELECTION AND COMBINATION OF ROBUSTA AND ARABICA BEANS FROM VARIOUS ORIGINS.
  • SPRAY DRIED
    Standard type of instant coffee.

    After roasting and extracting the coffee beans, the resulting coffee concentrate is dried by heat in a spray tower, obtaining a fine powder that easily dissolves in water.
  • AGGLOMERATED
    Granules that enhance coffee flavor and body, as well as dissolution in cold water.

    The fine powder obtained in the spray tower is then “agglomerated” by adding vapor and heat, inducing coffee particles to joint and form the classic coffee granules.
  • FREEZE DRIED
    Coffee crystals that provide an indulgent beverage. Premium in the instant coffee category, the closest to roast and ground coffee.

    In this process, coffee concentrate is frozen at temperatures of -50°C, and then crushed into crystal-like particles to be later vacuum dried. Under these circumstances the water content which is in its solid stage is converted into steam without going through its liquid stage; a process known as “sublimation”. Freeze-drying favours the retention of the original characteristics of the concentrated extract, enhancing most of the flavors and aromas.
  • CREMA
    A premium spray-dried instant coffee with foam. Enjoy an Espresso beverage with the convenience of an instant coffee.

    With the adequate coffee extract conditions, and by drying at a significantly higher pressure at the spray tower, this coffee powder enables the formation of foam when adding hot water.
  • SPRAY DRIED
    Standard type of instant coffee.

    After roasting and extracting the coffee beans, the resulting coffee concentrate is dried by heat in a spray tower, obtaining a fine powder that easily dissolves in water.
  • FREEZE DRIED
    Coffee crystals that provide an indulgent beverage. Premium in the instant coffee category, the closest to roast and ground coffee.

    In this process, coffee concentrate is frozen at temperatures of -50°C, and then crushed into crystal-like particles to be later vacuum dried. Under these circumstances the water content which is in its solid stage is converted into steam without going through its liquid stage; a process known as “sublimation”. Freeze-drying favours the retention of the original characteristics of the concentrated extract, enhancing most of the flavors and aromas.