Honduras Arabica coffee is characterized by low acidity and notes of chocolate

leaving fabrics clean and fragrant

improves performance during short-term

Leaves no streaks or stains

The product is available in micropellets and features a carefully developed composition without unnecessary additives

Buttersäure CZDA 250ml Maca (peruanischer Pfeffer) Honduras Arabica coffee is characterizedButyric Acid CZDA Chemical Name: Butyric acid Synonyms: Butyric acid, Butanoic acid CAS Number: 107 92 6 EC Number: 203 532 3 Chemical Formula: C4H8O2 Molar Mass: 88. 11 g mol Physicochemical Properties Form: liquid Color: colorless to slightly yellow Odor: intense, unpleasant, characteristic of rancid butter Melting Point: 7. 9C Boiling Point: 163 165C Density: 0. 959 g cm (20C) pH Value: strongly acidic Solubilityin water: miscible in any ratio