Product Overview
COBRANCOSA CRUSH DATE OCTOBER 2024
Our iconic Portuguese Cobrancosa scores highest in overall fruit and displays savory vegetal characteristics along with juicy notes of raspberry and unripe stone fruit.
Our partner in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time & is most prone to oxidation. This cutting edge & very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.
*Biophenols: 394.10 ppm FFA: 0.17
Oleic Acid: 71.04 Peroxide: 4.51
DAGs: 95.8 *PPP: <0.6
Squalene: 6647.2 A-Tocopherols: 344.9
*As measured at the time of crush
Organoleptic Taste Panel Assessment
FRUITINESS 7.9 BITTERNESS 3.4 PUNGENCY 4.7
