| ≥1 piece |
Detailed introduction to Iguacu Mocha Gold:
Iguacu Coffee Company
Iguaçu was founded on June 22nd, 1967 by Castro families. The company facilities extend over an area of 121,000 square meters. The factory was officially opened on July 17th, 1971, when it started its production and trade activities.
The early 70’s became known as the time of the “Economic Miracle” when Brazil experienced a striking industrial growth, which attracted foreign investments from many countries.
Since 1972, Iguaçu started to take part in the top 100 Brazilian exporters, accounting for 12,2% of the total amount of Instant Coffee exported.
In 2002 Iguaçu made its first foreign industrial investment, being that in Romania as an ‘AMIGO’ coffee.
To strengthen its presence in the foreign market, Iguaçu, in that same year and also through agency established a joint venture with the biggest soluble coffee producer in Spain, called Alliance Coffee Company, to develop business activities in the United Kingdom.
The joint venture brought about the opportunity for another enterprise in 2004 named Alliance Coffee Company, through which the production unit of lyophilized soluble was implemented in Spain, extending the offer of the product in the foreign market. Such factory has a production capacity of 4,000 tons/year. It’s 2nd biggest manufacturer in the world at the moment.
Iguacu Instant Coffee - Production
SELECTION : The Production process of Iguacu soluble coffee starts with the selection of the finest coffee Beans from several regions of Brazil and a suitable combination results in the quality required for each standard.
ROASTING : The coffee beans are processed in modern roasters for the total development of its qualities assuring the maximum retention of aroma and the right roasting intensity for each required organoleptic characteristic.
GRANULATION : The granulation is designed to fragment the roasted beans with a minimum development of heat which permits the retention of aromatic substances and a more uniform granulometric distribution.
EXTRACTION : Coffee extraction is a process similar to that of a home coffee percolator, where the roasted ground coffee is percolated in hot water. In the industrial process, the fragmented beans are brewed using hot water in pressurized stainless steel percolators. The technology we use has been internally developed by optimizing operational parameters to permit the production of an extract with soluble solids that preserve the characteristic of the roasted, rich and aromatic coffee. Water is the key element in preparing liquid foods or beverages, particularly coffee. Because of this, the water used in the process is alkaline, geothermal spring water from semi-artesian wells approximately 3,000 feet deep, cropping out at 50 °C .
CONCENTRATION : In the concentration process, when part of the water is removed from the coffee extract three different systems are employed to make it feasible to obtain a product with the market requirement, namely :
• Multiple-effects evaporator, falling film
• Thermal-centrifuge concentrator
• Cryoconcentrator(operates at temperatures below 0 °C)
FREEZE-DRYING : In freeze-drying the extract is frozen at temperatures below minus 30 °C . It is then ground in special grinders, spread over flat beds and put into a vacuum chamber which allows the water content to sublimate. The final product is freeze dried coffee.
AGGLOMERATION : Iguacu also produces agglomerated soluble coffee by means of special equipment.
The process preserves the natural essence of the product and granules of great solubility are obtained as a result.
PACKAGING : Powdered soluble coffee, agglomerated coffee and freeze dried coffee are packed in several options of cans, jars, bags and stand up pouches.
Iguacu Instant Coffee - Certifications
Thanks to its competence, services/products quality and professionalism Iguaçu received the seal :
» ISO 22000:2005 – January 2008 – (Food safety management systems) - Specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.
» Seal Halal - September 2006 – It sets rules for the sale of products in Islamic countries. The seal assures the quality of the products according to the religious criteria of such countries.
» PQC - February 2006 – Quality seal for roasted ground coffee in the domestic market to grant TM nutritional quality and safety assurance.
» Fairtrade Seal - November 2004 – Sales to the fairtrade market of products
considered “fair” from a commercial, environmental and social perspective.
» Rule 18.001:1999 - November 2002 – This rule reveals a concern towards
ensuring the safety and health of employees, out-sourced personnel and
contractors within the company’s grounds.
» ISO 14.001:2004 - November 2002 – This rule shows that the company produces
but is also concerned about preserving the environment, reducing environmental
impacts that result from its industrial activity and it also shows that the company is
active in environmental sustainability by lowering the consumption of natural resources.
» ISO 9.001:2000 - November 2002 - This rule indicates that the company values the
concepts to assure the quality of its products and services.
» Kosher Seal - 1999 – It is fundamental to sell products in Jewish Kosher markets.
There is also the 5S, which is not a certification but a voluntary quality program designed
to reduce waste and costs and to step up productivity and enhance quality.
The program was implemented in the company in 1992 and it was the base to bring
awareness which, in turn, helped to implement other programs.