NATURALSTOGETHER(r)
Coffee
In a Tiramisu note, Coffee Peru Org Firgood® brings the roasted, brown coffee cup note with some cocoa and cappuccino undertones.
What makes this gourmand note so intriguing is its seamless balance between indulgent creaminess and sophisticated richness. With its soft, gourmand profile, hints of cocoa and cappuccino intertwine effortlessly. Lighter and more elegant than some other coffee varieties, it presents a velvety base that evokes the fine dust of cocoa sprinkled over a cappuccino, with a subtle fruity tang on top that teases the senses.
A first-of-its kind in perfumery & taste, FIRGOOD® introduces pure, 100% natural extracts obtained by a solvent-free and sustainable proprietary technology. Utilizing electromagnetic waves to capture the inherent water of precious biomass, FIRGOOD® opens infinite possibilities. This revolutionary extraction process reveals the inner nature of fruits, vegetables, spices, and silent and delicate flowers unexplored until now.
The biomass of this ingredient is sourced from biomass that has been audited by a third party such as, but not limited to, UEBT, Fair Trade, Fair For Life.
Extracted part of the plant: ground coffee beans
dsm-firmenich has chosen the best qualities of coffee from Central and South America, as well as from other recognized regions along the Tropical Belt. To obtain high quality coffee, one must choose the best coffee cherries, while meticulous harvest and maturation are imperative. While approximately 60 species of coffee are identified, just two are mainly grown and used. Coffea Arabica or Arabica Coffee, accounting for 85-90% of world production, grows at high altitudes (Central America, South America, East Africa) and contains between 1.1% and 1.7% of caffeine.
Peru
In Peru, coffee farms are mainly located in mountainous areas, in the shade of the forest where coffee trees rub and banana trees meet. Today, the country is one of the major players in the export of fair trade coffee. Our partner acquires coffee from the province of San Ignacio – department of Cajamarca – in the north-east of Peru from a cooperative of 700 producers. Since 2009, the cooperative has been making its own organic compost, producing up to 4,000 bags of fertilizer. The organic matter at the base of the fertilizer comes from coffee cherry pulp, sometimes mixed with hay.
The cooperative also has a technical department in which engineers and technicians specialize in agricultural and organic production, also allowing good management of existing natural resources.