Coffee Absolute

Absolute from roasted Coffea arabica. Dense, roasted, and earthy: extremely high-impact, used at very low concentrations to anchor the opening.

Produced by solvent extraction of roasted Coffea arabica seeds, yielding a dark, viscous absolute rich in furans, pyrazines, and phenolic compounds generated during the roasting process. These same compounds responsible for the characteristic aroma of brewed coffee (principally furan-2-ylmethanethiol, also called furfuryl mercaptan) are preserved in concentrated form. Imparts a dense, deep-roasted character with earthy, tobacco-like, and slightly smoky nuances. Extremely high-impact; used at very low concentrations (typically 0.1–0.5%) as a top-to-heart modifier.