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Coffee from Colombia is defined as one of clean cup, acidity and body medium / high with a sharp and full aroma.

Our specialty coffee has the following features:

Country: Colombia.
Origin: Cauca.
Region: Inza and Paez.
Varietal: Arabica.
Altitude: 1,700 2,100 meters (5,150 –6,360 ft) above sea level.
Moisture: 11.5% average.
Aroma: Fruits, notes of caramel and chocolate.
Acidity: Smooth and clean of citrus.
Sweetness: Dark chocolate brown sugar with notes of fruits. Residual: Enduring with notes of caramel and chocolate. Score in cup: 86.

Quantity per container:
One (1) 40’ container - 28,000 pounds (935 bags of 15 kilos).
One (1) 20’ container - 14,000 pounds (467 bags of 15 kilos).
Packaging materials:
15 Kilos bag (30 pounds of 500 grams).
Carton per 15 kilos bag.
Meets international standards.

Features:
Roasting: Medium.
Rule UGQ (12-60-20).
Good Agricultural Practices (GAP).
Good Manufacturing Practices (GMP).
Product approved and certified by Federacion Nacional de Cafeteros.

Sunflower cooking oil- %free fatty acids (ffa): Max 0.1 - % ash (*): Max.0.05
- Saponification value:190.32 koh/g. Of oil - Iodine value:134.13 (wijs-hanus method) - Peroxide: 0.2 meq/KG. Of oil
- % soap:0.0005
- % unsaponifiable matter: Max.0.12 - Impurities: None
- % saturated fatty acids):8-12
- % unsaturated fatty acids):87-91 - Feeding energy:900kcal
- Iron : < 0.02 mg/lt
- Fatty acid composition :
C14:0 :0.06 C16:0 :5.77 C18:0 :4.1 C18:1 :27.3

C18:2 :59.2 C20:0 :0.27 C18:3 :0.25
Physical properties

- Appearance: No residue at 40 deg. C - Cold test: Min.48 hours at 0 deg. C
- Color: Max.1.2 red, lovibond tintometer 5/20 inch - Refractive index:1.465-1.475 at 40 deg. C
- Density:0.91-0.92 g/cm3 at 20 deg. C

- Volatile matter: Max.0.07 % at 105 deg. C - Taste : Excellent
- Odor : None - not sensed

fatty acid: a1v1.25%max
Moisture and volatile matters: 0.20%max special
Impurities: 0.10%max
Lecithin (expressed in phosphor):0.02%max
Sediment (gardner break test):0.10%max
Un-specifiable matter: 1.50%max
Color: 50 yellow max/5redmax
Oil flash point: 250° f min.

Specific gravity at 25°C USP 0.915-0.920
Iodine value USP 110-143
Saponification Value USP 188-194
Free Fatty Acids USP < 2.0 ml of 0.02 N NaOH
Color Gardner AOCS Td Ia-64 3 max
Moisture 0.1% max
Appearance: Pale Yellow clear and bright oily liquid
Odor Bland: odorless
Typical fatty acid composition (%)
C14:0 <0.5 c18:2 20 - 75
C16:0 3.0 - 10 c18:3 <1.5
C16:1 <1.0 c20:0 <1.0
C18:0 1.0 - 10 c20:1 <0.5
C18:1 14 – 65

DESCRIPTION : Uniform and homogeneous product obtained and sieving
of the healthiest, ripest and cleanest Mulberries

INGREDIENTS: Natural fresh Mulberries, Without Preservatives, Without Colorants

PHYSICOCHEMICAL:
BRIX 7
PH 2,9
ACIDITY 2,5

Organoleptic Characteristics
Appearance Product Free Of Foreign Matter
Color: Similar To The Original Mulberry Color
Falvor And Aroma: Characteristic Of The Mulberry
Odor: Characteristic To Mulberry Without Strange Odors

Certification
Iso 9001 Certificate
Iso 22000 Certificate
Kashurt Certificate

DESCRIPTION: Uniform and homogeneous product obtained and sieving of
the healthiest, ripest and cleanest cape gooseberries

INGREDIENTS: Natural fresh Cape Gooseberries, Without Preservatives, Without Colorants

Physicochemical Characteristics;
Brix: 11.5
Ph: 3.2
Acidity: 1.5
% Insoluble Solid : 20-45

Organoleptic Characteristics:
Appearance Product Free Of Foreign Matter
Color: Similar To The Original Cape Gooseberry Color
Falvor And Aroma: Characteristic Of The Cape Gooseberry

Process Used -pulping
-pasteurized
-freezing Process

Certificates :
Iso 9001 Certificate
Iso 22000 Certificate
Kashurt Certificate

Sanitary Registration Permit
Psa -0001876-2019
Name Tamaranid - Frozen Pulp

DESCRIPTION
Uniform and homogeneous product obtained and sieving of the healthiest,
ripest and cleanest Tamarinds

Ingredients
Uniform and homogeneous product obtained and sieving of the healthiest,
ripest and cleanest Tamarinds
Natural fresh Tamarinds
Without Colorants
Without Preservatives
Physicochemical Characteristics
Characeristics Minimum Range
Brix - 14
pH - 2.7
Acidity - 1.6
% Insoluble solids. 20-46

ORGANOLEPTIC CHARACTERISTICS APPEARANCE
Product free of foreign matter

Color: Similar To The Original Tamarind Color
Falvor And Aroma: Characteristic Of The Tamarind
Odor: Characteristic To Flavor Without Strange Odors
General Imperfections
Particle Size Max. 0.5 Mm
Seed Presence Absence

Process Used
Pulping
Pasteurized
Freezing Process

Microbiological Analysis.
m M
Mesophilic
microorganism count 1.000 3.000
E COLI COUNT ufc/g
o ml <10 -
Mold and yeast count
ufc/ o ml 100 200

Nutrition Facts Packaging And Presentation
Packed in 200 Kg metal drums with double polyethylene bags, or according to
customer requirements

Distribution Specifications
Industry: Vehicles with freezing controlled in temperature down to -1 C to
-18C
Instituonal: Refrigerated vehicles with controlled temperature to 0 - 4 +/- 2
Easy Preparation
1. Add the portion of pulp, water or milk, ice and sugar according to your
preference in the blender, blend and serve.
2. Place the pulp, sugar and water in a sanitary container and refrigerate until the pulp is thawed, shake, and serve.
* (Sugar and water are added taking into account the amount of the pulp and the yield of itself).

EXPECTED USE This product is aimed at all people over the age of one year old and people who do not have medical prescriptions to consume acidic foods.

ALLERGENS
This product may contain traces of sulphites derived from agricultural work for
the production of the fruit

Shelf Life And Storage
CONDITIONS
Twelve Months at Freezing Temperature - 15 C to -18 C (the freezing process must not be interrupted).

LEGAL REQUIREMENTS
Decreto 60 de 2002, Resolucin 2674:2013 (BPM), Decreto 3075:1997, Resolucin
3929:2013 (Pulpas), RES 005109-29/12/2005 (Rotulado), Resolucin 2505 de 2004 NTC
5468 (Pulpas), Resolucin 4506 de 2013, Codex Alimentarius, Resolucin 333 de 2011 and other rules that modify, replace or add to the aforementioned regulations once they come into force, Resolucin 2906 de 2007 (maximum pesticide limits) y official list of allergens from the international union
of immunology societies version 2007

Sanitary Registration Permit - Psa -0001876-2019
Name Mulberries Frozen Pulp
Description - Uniform and homogeneous product obtained and sieving
of the healthiest, ripest and cleanest Mulberries

INGREDIENTS
Natural fresh Mulberries
Without Preservatives
Without Colorants

Physicochemical Characteristics
Characeristics Minimum Range
Brix 7.0
pH 2.9
Acidity 2.5
% Insoluble solids. 20-45

Organoleptic characteristics
Appearance - product free of foreign matter
Color : similar to the original mulberry color
Falvor and aroma: characteristic of the mulberry
Odor : characteristic to mulberry without strange odors

General Imperfections
Particle size Max. 0.5 mm
Seed Presence Absence

Process Used Pulping Pasteurized Freezing Process Microbiological
Analysis.
m M
Mesophilic microorganism count - 1.000 3.000
E COLI COUNT ufc/g o ml <10 -
Mold and yeast count - ufc/ o ml
100 200
NUTRITION FACTS

Packaging And Presentation
Packed in 200 Kg metal drums with double polyethylene
bags, or according to customer requirements.

DISTRIBUTION SPECIFICATIONS
INDUSTRY: Vehicles with freezing controlled in temperature down to -10 C to -18 C
INSTITUONAL: Refrigerated vehicles with controlled temperature to 0 - 4 +/- 2
EASY
PREPARATION
1. Add the portion of pulp, water or milk, ice and sugar according to your preference in the blender, blend and serve.
2. Place the pulp, sugar and water in a sanitary container and refrigerate until the pulp is thawed, shake, and serve.
* (Sugar and water are added taking into account the amount of the pulp and the yield of itself).
ALLERGENS This product may contain traces of sulphites derived from
agricultural work for the production of the fruit.
EXPECTED USE This product is aimed at all people over the age of one year old and people who do not have medical prescriptions to consume acidic foods

CERTIFICATION: FDA

1. Coffee Type: Arabica Colombian Coffee
2. Quatilies Available:
(i) UGQ (Usually Good Quality)
(ii) EST EP SC 15- 24F
(iii) EST SUPREMO SC 17/18 - 24F
3. Packaging of 250 gms, 500 gms or customized.
4. Presentation: Roasted - Green Coffee

CERTIFICATION: FDA

1. Product Description: Snacks Natural frined
2. Presentation: Starting in 35 grams up to 227 grams
3. Variety: Plantain Ripe and Unripe - Potatoe Chips
4. Lifetime: 18 months
5. MOQ: 1 Pallet per SKU

CERTIFICATION: FDA

1. Description: 100% Natural Frozen Pulp of Fruits
2. Presentation: Starting 100 grams up to 5.000 Grams
3. Flavors: Gooseberry pulp, Gulupa pulp, Avocado pulp, Feijoa pulp, Grape pulp, Papaya pulp, Mango pulp, Banana pulp,
Blueberry Pulp, Pear pulp, Passion fruit pulp, Peach pulp, Soursop Pulp, Lulo pulp, Apple pulp, Blackberry pulp, Strawberry Pulp, Guava pulp, Pineapple Pulp, Tropical Mix Pulp, Red Fruit Pulp, Yellow Fruit Pulp, Green Fruit Pulp, Vital Pulp, Antioxidant Pulp, Defense Pulp, Detox pulp
4. Sugar added: No

CERTIFICATION: FDA

1. Description: 100% Natural Frozen Pulp of Fruits
2. Presentation: Starting 100 grams up to 5.000 Grams
3. Flavors: Gooseberry pulp, Gulupa pulp, Avocado pulp, Feijoa pulp, Grape pulp, Papaya pulp, Mango pulp, Banana pulp,
Blueberry Pulp, Pear pulp, Passion fruit pulp, Peach pulp, Soursop Pulp, Lulo pulp, Apple pulp, Blackberry pulp, Strawberry Pulp, Guava pulp, Pineapple Pulp, Tropical Mix Pulp, Red Fruit Pulp, Yellow Fruit Pulp, Green Fruit Pulp, Vital Pulp, Antioxidant Pulp, Defense Pulp, Detox pulp
4. Sugar added: No
5. Frozen temp -20 C

CERTIFICATION: FDA

1. Description: 100% Natural Frozen Vegetables
2. Presentation: Starting 100 grams up to 5.000 Grams
3. Flavors: Broccoli, Onion, Cauliflower, Green Banana, Ripe Banana, Spinach, Celery
4. Sugar added: No
5. Frozen temp -20 C

500 ml (with pump)
Description: Gel, alcohol 75%, Vitamine E
MOQ: 100,000 units
delivery 2-3 weeks