The coffee cherry <\/b>(fruit that contains the characteristic coffee bean inside) has been classified over time as a product considered as waste, being sometimes used by producers as compost or natural fertilizer. sometimes used by producers as compost or natural fertilizer.<\/b>.<\/p>\n
This product is processed by means of a rigorous control system<\/b>The dehydration in African beds over a period of 16-18 days is the key to the final result. Without any chemical additives, being an organic product by nature<\/b>The quality, humidity, color, texture and above all its sensory profile are constantly monitored.<\/p>\n
This meticulous process makes the cherry an infusion with natural with natural contents of carbohydrates, proteins, tannins, minerals, potassium, sugars and chlorogenic acid.<\/b>. With a total percentage of caffeine between 0.58-0.68%, makes it a<\/b>makes it an energetic, antioxidant and diuretic antioxidant and diuretic drink.<\/b><\/p>\n
With respect to its organoleptic description, we can indicate that it has a fresh aroma<\/b>with notes of ripe red fruits<\/b>, y soft acidity<\/b> and raisins, notes of cinnamon and bergamot, resulting in a pleasant, elegant and balanced drink.<\/p>\n
This product<\/b>still very unknown in Spain, is consumed infused<\/b>with a water temperature between 90\u00ba and 92\u00ba C.<\/b>being the infusion time is approximately 2-3 minutes. <\/b>approximately.<\/p>\n
The coffee cherry is the result of more than three a\u00f1os of research and development, together with the efforts of close relationships with our collaborators in countries of origin such as Honduras. We have succeeded in transforming a coffee by-product into a sustainable product.<\/b>which is being very well received by consumers around the world, improving<\/b> not only environmental conditions in plantations<\/b>but also the quality of life and the income level of small producers, increasing their profitability and productivity.<\/b><\/p>\n
It is estimated that coffee producing companies generate more than 2,000 million tons of these by-products per year.<\/b>. It is for this reason that Since the Iecaf\u00e9 Foundation, numerous studies have been carried out with the objective of giving them an alternative use.<\/b>The Iecaf\u00e9 Foundation has reached the conclusion that the remains and by-products of coffee can be reused in different ways to elaborate functional foods with beneficial properties for health.<\/p>\n
In recent a\u00f1os, after the awakening of the awakening of the coffee culture in our country, and specifically of specialty coffee<\/b>and of specialty coffee in particular, this unknown product is acquiring more and more notoriety among coffee aficionados and lovers.<\/p>\n