Instant Coffee

 Packing
The instant coffee (final product) is inspected and goes through the magnetic grids, classification sieves and metal detectors.
The product is then packed in plastic sealed bags, and stored in carton boxes or bottled in glass recipients to assure the product
 shelf life.
 
 Quality control in the laboratories
 
During all phases of the manufacturing process the product undergoes strict quality controls through physical, chemical and
biological analysis of the samples taken in every stage, in order to guarantee rigorous quality control standards that comply
with the Health Ministry and International norms, attending to the consumer demands

To ease freeze-drying and control the density of the final product according to specifications, a homogenization process is used.
 This process automatically corrects the density of the homogenized extract. 
The extract goes through freezing and granulation processes to determine the size of the granules
 
Cooling
The already frozen and granulated extract is taken to appropriate trays, which are arranged inside trolley cars. They are taken
 into a closed cooling system at very low temperature before going inside the freeze-drying chamber.
This process is very valuable in preserving the aroma of the product.
 
 Freeze Drying
 
The frozen and granulated extract is placed on trays and inside the vacuum freeze-drying chambers, onto heated plates.
At this point, the product has ice crystals, which were formed during the cooling and the freezing stages.  The product
undergoes a sublimation process, and the ice crystals are transformed from solid to gas stage without melting.  These ice
crystals (water) are removed from the coffee and condensed at 45?C, throughout an 8-hour cycle. At the end of the process
 the product is dry, with a humidity level lower than 4%.

 Emulsion Hoyer emulsifier and freezing

To improve efficiency during freezing and freeze drying stages, a water evaporation system is used, thus increasing the concentration
of solid solubles.

The grinder (mill) breaks down the roasted beans into smaller particles to improve the exposure area during the extraction of
solid solubles without transforming these into powder. 
 
Extraction
The roasted coffee is placed in column percolators and extracted with previously heated water.
At this point a liquid extract sample is taken to see if the level of concentration, sedimentation and pH is within the specification
standards of the quality control.
 
Centrifugation
The particles that were not eliminated by the extraction filters, are removed according to the different density levels.
 
Concentration

A vibratory equipment that removes grime such as stones, wood and dirt from the green coffee is used.
The separation is done with vibratory sieves that have different hole sizes.
 
Roasting
 
The coffee is roasted according to client specifications. Quality Control creates a recipe for every client, which is automatically
 monitored and stored in a computer, so that it can repeat the same standard if needed.  After every roasting cycle, a sample
is taken to analyze color and humidity.
 
Grinding

The mixture of different batches / blends of the same kind of coffee or between different varieties has in the first case the
 purpose of obtaining uniformity of the drink and in the second case the purpose of obtaining the precise drink each client desires.
 
Classification

The green coffee beans are classified when received and then submitted to chemical, physical, and taste analysis by
quality control in order to assure the quality standards demanded by our clients.
 
Mixture

Phases of the process
 
Reception 

In every step of the process, the coffee is free of any kind of chemical product.
The product is sold in glass jars of 200g, 100g and 50g.
An economic refill of 50g is also available.
This represents a considerable saving for the consumer?s pocket.
Our organic coffee is certified by IBD Biodynamic Institute of Rural Development, which is accredited by IFOAM International Federation of Agricultural Movements and by BCS OKO GARANTIE, which certifies the processes regarding foods according to norms and practices of organic production. This assures an outstanding product and above all one that respects the worker and the environment.

Was the first instant organic coffee in Brazil. It uses only the arabica type bean, considered the best of all in terms of flavor and aroma.

GranCaf

Instant Coffee, organic instant coffee, certifications, your private label