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COFFEE BEAN CO₂ EXTRACT

Manufacturer: LOSiam · Made in Samoeng, Chiang Mai, Thailand

Material Type: CO₂ Extract

CAS: 84650-00-0

EINECS: 283-481-1

FEMA: N/A

Extraction Method: Solventless SFE

GOURMAND • ROASTED • WOODY

SAFETY INFORMATION

This product is a raw material intended for use in fragrance manufacturing. It is not intended for direct application to the skin or for oral consumption. Ingestion or improper use may cause serious health risks and requires immediate medical attention. Avoid contact with plastic or polished surfaces, as the product may damage these materials. Keep out of reach of children and always follow appropriate safety instructions for handling and storage.

DOCUMENTATION

COA
MSDS
SDS

Coffea arabica L., commonly known as Arabica, is one of the most important coffee species in the global coffee industry. Compared with Coffea canephora (Robusta), Arabica is generally cultivated at higher elevations, in cooler climates and in areas with greater day–night temperature variation conditions that can contribute to the complexity and quality of the beans. Arabica originated in East Africa, particularly the region of Ethiopia, before being introduced to the Arabian Peninsula and subsequently cultivated throughout tropical regions around the world. Arabica coffee plants are generally smaller than some other commercially cultivated coffee species, with glossy green leaves, fragrant white flowers and berry-like fruits that typically ripen from green to red or yellow, depending on the cultivar.

Arabica is well suited to cooler climates and high-altitude environments, and generally performs well in well-drained soils with moderate temperatures and suitable rainfall. Elevation, climate, cultivar and cultivation practices can all influence plant growth, fruit maturation and the characteristics of the resulting coffee beans.

In Thailand, the coffee industry is broadly divided into two main groups: Arabica in the north and Robusta in the south. Arabica is concentrated in the northern highlands, where the climate and elevation are well suited to the species. Chiang Mai is one of the important Arabica-growing areas in northern Thailand. Coffee-growing areas here are generally located at higher elevations, with many production areas situated at approximately 800–1,400 m above sea level. A study in Omkoi District, Chiang Mai, examined Arabica-growing areas at elevations of 800–1,000 m, 1,000–1,200 m and 1,200–1,400 m.

Several Arabica cultivars and lines are grown and studied in the highlands of northern Thailand, including varieties from the Catimor group, alongside other Arabica cultivars maintained and developed through highland coffee research and development programs. A study by the Royal Project Foundation documented 23 Arabica varieties within its studied germplasm collection. Arabica cultivation in northern Thailand is also closely associated with highland farming and agroforestry systems, with coffee grown alongside shade trees and other crops in some production areas.

ARABICA IN VIETNAM →

COFFEE IN THE WORLD OF SCENT

Coffee is one of the characteristic gourmand materials in perfumery, but its olfactive profile can vary significantly depending on the coffee species and cultivar, geographical origin, elevation, processing method, fermentation and, particularly, the degree of roasting. Roasting produces a complex range of aromatic compounds through thermal reactions. As a result, a natural coffee extract can express multiple facets, ranging from roasted, bitter, dark chocolate and dried fruit to woody, smoky, nutty and gourmand nuances.

In Chiang Mai, Arabica is cultivated across a range of highland areas. Local studies indicate that differences in elevation can influence bean quality and chemical composition, including levels of caffeine and trigonelline. After harvesting, coffee cherries are processed to remove the fruit and obtain the beans. The processing method, fermentation, processing time and roasting conditions all have a significant influence on the final olfactive profile of the coffee. For this Chiang Mai Arabica material, the anaerobic processing adds further depth to the profile before CO₂ extraction, enhancing its bitter-sweet, dark chocolate and dried fruit facets while maintaining a consistent woody structure throughout.

APPLICATIONS

FOOD & FLAVOUR: Particularly suitable for chocolate, vanilla, caramel, praline, dried fruit and roasted accords.
FRAGRANCE & PERFUMERY: Coffee Bean CO₂ Extract is suitable for gourmand, roasted, woody, tobacco, chocolate, amber and oriental compositions. It can also be used as an accent to add depth and realism to fragrance accords. The material can be used in the heart or base to create a warm, rich and deep character, while bridging gourmand facets with woody or tobacco accords. The natural complexity of the CO₂ extract allows perfumers to explore multiple facets of coffee rather than simply recreating a conventional “coffee” note.

COFFEE BEAN CO₂ EXTRACT

This product is a CO₂ extract made from properly roasted Thai Arabica coffee beans. Coffee Bean CO₂ Extract delivers a highly realistic and powerful roasted coffee profile, with a rich, deep and full-bodied character. The opening clearly evokes freshly roasted coffee beans, developing into a complex bitter-sweet profile with dark chocolate and dried fruit facets. A woody structure remains present throughout, while the dry-down leaves a refined and lasting gourmand trail. The material is produced from Arabica coffee beans (Coffea arabica) sourced from Chiang Mai, which undergo a Natural Anaerobic Process before being extracted using Solventless SFE (Supercritical Fluid Extraction).

PACKAGING

10ml sample

50ml

100ml / 500ml

1kg / 2kg / 5kg

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