Products -

Products

ROASTED SACHA INCHI NUTS

Our Sacha Inchi nuts are lightly roasted to enhance their nutty taste and preserve natural nutrients & properties. Originally a plant native to the Peruvian Amazon Rainforest, the sacha inchi nut has gradually become popular across the globe thanks to its impressively high omega fatty acid content (Omega 3, 6 & 9) while also being rich in protein, fibre, and other minerals. It contains all nine essential amino acids making it a complete protein - perfect as a healthy snack with a long shelf life of 18 months.

TECHNICALLY SPECIFIED SACHA INCHI OIL

COLD PRESSED SACHA INCHI OIL

Our Sacha Inchi Oil is extracted from the seeds of the Sacha Inchi plant. It is processed using cold-pressed technology to preserve its quality and nutrients. Our Cold Pressed Sacha Inchi Oil is 100% pure and contains no chemical additives. It has more than 92% unsaturated fatty acids and is a source of vitamin E. The smell and flavour of Cold Pressed Sacha Inchi Oil are natural and similar to beans. It is perfect for consumption and cosmetic applications.

SACHA INCHI MASSAGE OIL

Our Sacha Inchi Massage Oil is a 100% natural, premium-grade oil pressed using our R&D methods to preserve its quality and nutrients. It is blessed with fresh nuts aroma and has a soothing quality to it for massaging. Our massage oil demonstrates an impressive nutrition profile. They are loaded with vitamins, phytonutrients and unsaturated fatty acids, which provide benefits to the skin.

TECHNICALLY SPECIFIED COFFEE BEAN

ARABICA COFFEE BEAN

Arabica Coffee Bean or commonly known as Arabic Coffee are coffee beans contained in bright red to purple drupes. Only the finest quality ones are selected for processing being a light roast to preserve taste & nutrients. Arabica Coffee beans have a lower caffeine content (around 1.5%), 60% more lipids, higher acidity, and almost twice the amount of sugar compared to other beans giving it a winey taste accompanied by a smoother, delicate and sweeter taste thanks to the light caramelization.