Guarana

Harvesters collect ripe guarana fruits from wild trees in Brazil’s Amazon basin. Workers remove the outer husk, then split the fruit to expose the glossy seeds. They dry the seeds in shaded, ventilated rooms for 48 hours, preserving delicate aromatics. After drying, technicians grind the seeds into a fine powder. Using ethanol as a solvent, they soak the powder for several hours, allowing aromatic molecules to dissolve. The mixture passes through stainless‑steel filters, separating solid residue from the liquid extract. Technicians then reduce the liquid under low heat, evaporating ethanol and leaving a thick, amber‑colored absolute. The absolute retains the seed’s green, slightly bitter facets and a trace of caffeine aroma. Quality analysts test each batch with gas chromatography, confirming that the main constituents—guaranine, catechin, and volatile aldehydes—remain within specification. The final product ships in airtight amber bottles to preserve its freshness.