Surely you know instant coffee. At some point in your life, whether it is your preference or not, you have drunk it at meetings, at work or at university… But have you heard about freeze-dried coffee?
Instant coffee is one of the most purchased and distributed products around the world, due to its practical preparation. This is achieved through two radically different processes, both in its process and in its final result: solubilization and freeze-drying. In solubilization, the coffee beans are concentrated and dried for subsequent spraying. It is a rough process in which aromas and flavors are lost that must then be enhanced and, sometimes, replaced with artificial additives.
In freeze-drying, on the other hand, the grain is brought to a state of ultra-freezing, approximately at -50º C. Once the desired temperature has been reached, the result is introduced into a vacuum chamber so that it is separated from the water by sublimation. . In this way, moisture is removed from the solid to the gaseous state of the environment without passing through the liquid state. Freeze-drying, unlike solubilization, perfectly preserves the organoleptic properties of coffee, that is, it maintains its original flavor and aroma.
For a long time, solubilization was the only process for making instant coffee. For that reason, the latter has become famous among coffee lovers for being of lower quality than its ground counterpart, which, thanks to freeze-drying, we know is not necessarily true. The fact that instant coffee is bad because it is instant is a myth that we should have overcome a long time ago.
Furthermore, freeze-dried coffee not only presents excellent characteristics to the senses, but its consumption also brings multiple health benefits such as reducing cholesterol levels, a product of phytosterols that prevent its absorption in the intestine; or the physical resistance derived from protein production, a consequence of its high amino acid content. All this without mentioning that it is a metabolic stimulant, which helps protect systems such as the digestive and cardiovascular systems.
In Chinchiná, a municipality in the department of Caldas, is the Buencafé factory, where, at this very moment, an exquisite freeze-dried coffee is being made for your enjoyment, that of Colombians and that of coffee lovers from around the world. Our freeze-dried coffee, grown and made in the heart of the Colombian coffee region, stands out from the rest due to the excellence in its manufacturing process and the quality of its Arabica bean, characteristic of the altitude and characteristics of its soil, which makes it has earned international recognition.
We have already told you on previous occasions what the freeze-drying process consists of and its excellent results when it comes to preserving the aroma and flavor of our coffee. But in practical terms, what differentiates 100% Colombian freeze-dried coffee from common soluble coffee? Here we tell you.
Discover what the “Coffee of Colombia” seal means and how the Protected Designation of Origin, in partnership with Buencafé, brings value, purity, and the backing of over 556,000 coffee-growing families to brands worldwide.
Discover the map of 100% Colombian coffee varieties and explore how each region creates unique aromas, flavors, and distinctive cup profiles.
