Learn More: MSDS Specifications

INCI: Coffea arabica (Roasted Arabica coffee oil)
Origin: Brazil
Part of the plant used: roasted seeds
Extraction method: controlled roasting, cold pressing and filtering
Standard Packaging: 18 kg HDPE plastic drums packed with Nitrogen.

The coffee seed began to be used as a beverage initially in Africa around the ninth century, probably in Ethiopia or Kenya. In the mid-seventeenth century it came to South America.
The coffee has adapted very well to the lands of South and Southeast of Brazil, in the states of São Paulo, Minas Gerais e Paraná, which provided the large-scale cultivation and what today makes Brazil the largest coffee producer in the world, followed by Colombia .

There are two varieties of coffee: Coffea arabica (called Arabica) and Coffea canephora (also known as Conilon or Robusta). The Arabica coffee has the best drink quality, flavor and higher amount of oil in its seed, on the other hand, the Conillon is more adaptable to low altitudes in areas with low quality of soil.

For the production of coffee oil, both green and roasted, it is used Arabica coffee (Coffea arabica). The difference in flavor of the seeds is also easily perceived in the oil.

The main applications of roasted coffee oil are associated with its aroma that brings to mind one of the world's most widely consumed beverages, roasted coffee, accompanied by water, tea and beer.

It's very used as a flavoring in the food industry: soluble coffee, biscuits, energy drinks, ice cream, cappuccinos and dairy products. In the cosmetic industry has applications related to its bioactive as well as its aroma. In perfumery Industry, Roasted Coffee Oil is also used to clean the nasal palate when testing several different perfumes.

Studies show that the coffee oil possesses compounds capable of increasing the barrier of lipid in the outermost layer of the skin, acting as a natural barrier preventing the entry of undesirable substances and hinder loss of water. Other oils leave the skin greasy because they're not absorbed and quickly lose the function, either naturally or by the use of soap, detergent, or even water.

The Roasting process, a reaction known as pyrolysis, is a phase of utmost importance in the final result. It is a combination of time with temperature, cooling and equipment quality. Each roaster has his ideal point of roasting, which characterizes the taste of his brand. Depending on the parameters chosen between temperature, roasting and cooling, it will get different results in the aroma and on the physicochemical characteristics of the oil.

Properties:
- The specific aroma of the roasted coffee is naturally desirable and exciting
- Excellent skin humidifier
- Carrier oil: high penetrating and adherence
- Promotes rapid absorption by the skin
- High content of unsaturated fatty acids, especially the omega-6
- Excellent sliding properties

Most common applications:
- Soluble Coffee flavoring
- Coffee sweets and candies
- Lipsticks
- Soaps
- Aromas
- Massage and Aromatherapy
- Incense and air fresheners
- Candles
- Aromatic agent, protector and vitalizing for leather





Disclaimer:
The information herein contained is common knowledge and should not be considered as a recommendation to industrial application or any other use.
None of our products presents risks in applications in consumer products if used and measured in proper proportions. The Ocen is not responsible for any damage or adverse effects caused by the use of our óleos, including damage or injury. Any applications and / or formulations containing one of our oils are only responsibility of the users, who must have knowledge for such an application.
As our sales are exclusive to companies and the use of our oils are beyond our control, the cosmetic producers are solely responsible for the formulation and percentage of oil used in their final products, or even for the information that can provide on possible uses and applications.
Our guarantee is restricted to the oils and while in the original state of delivery and packaging.