Coco Calla exclusively uses single-origin, old-grove, organic, 100% premium Thai coconuts. Unlike some other brands, we do not use any rancid coconuts, meaning our oil is unrefined, unbleached and non-deodorized. We are redefining virgin coconut oil through our 15-step, small batch, raw-qualified process, which uses centrifugal extraction and a fast-freezing cold-pressed method to avoid the prevailing use of high heat and chemicals.
This technique keeps more beneficial nutrients and fatty acids (MCTs) intact and bioavailable. The effect is a superb experience unlike any you’ve ever tasted in coconut oil. Eaten by the spoonful, you will immediately notice its silky smooth consistency with a very mild coconut aroma and no aftertaste. Pure, simple, unequalled.
Our Small Batch Process
Our small-batch, raw-qualified processing is a revolutionary technology. oil extraction method is superior to all other coconut oil brands, and you will immediately smell and taste the difference. Get ready for a surprise!
Why are we better?
Our oil is raw-qualified because it is never exposed to temperatures above 113 F, well below industry standard. Coco Calla exclusively uses single-origin, old-grove, organic, 100% premium Thai coconuts. Unlike some other brands, we do not use any rancid coconuts, meaning our oil is unrefined, unbleached and non-deodorized. We are redefining virgin coconut oil through our 15-step, small batch, raw-qualified process, which uses centrifugal extraction and a fast-freezing cold-pressed method to avoid the prevailing use of high heat and chemicals. This technique keeps more beneficial nutrients and fatty acids (MCTs) intact and bioavailable. The effect is a superb experience unlike any you’ve ever tasted in coconut oil. Eaten by the spoonful, you will immediately notice its silky smooth consistency with a very mild coconut aroma and no aftertaste. Pure, simple, unequaled nirvana!
Coco Calla coconut oil is superior to other brands because we only use fully mature coconuts and process them using our small-batch method within approximately six hours after de-husking and cracking. Thai coconuts are renowned for their excellent taste and aroma because of the particular soil and favorable climatic conditions. Our old grove, certified organic coconut farms give us a consistent supply of coconuts that are traditionally maintained and free of chemicals. The trees rely on their own falling plant debris as a natural and self-sufficient source of fertilizer.
What is Cold Pressed?
“Cold pressed” is an unregulated marking term that is widely abused in the coconut oil industry. Cold pressing describes manual or machine pressing without heating the raw material beforehand. For example, sesame seeds can be pressed to make sesame oil. The term cold pressed came from the olive oil industry; when you press an olive, fruit, you get oil. However, coconuts produce milk, not oil. In order to extract coconut oil, the coconut meat has to first be heated and dehydrated. The coconut oil industry standard for cold pressing (depending upon the manufacturer) is 175 – 212°F (80 – 100°C), which produces inferior coconut oils and contributes to strong smelling and tasting coconut flavors, sometimes with strange, metallic and rancid tastes and odors. The higher the heat, the stronger the smell and taste becomes.
At Coco Calla, we heat our oil no higher than 113°F (45°C), which is the same ambient temperature of coconuts when they’re on the ground at the farm waiting to be husked. Therefore, our method of cold pressing makes our oil raw-qualified.
What is Virgin?
The term “virgin” means unrefined oil. Despite what some companies may have you believe, there is no difference between “virgin” and “extra virgin.” Virgin oil is far healthier than R.B.D. (refined, bleached and deodorized) processing, which usually includes dried coconut (copra) often cracked and left out under the sun and exposed to the elements, including animals, insects, molds and other things you don’t want your food exposed to. Manufacturers will often use solvents and hexane to separate oil from the coconut meat. Those cleaning chemicals then show up in the oil, in turn also leaving microorganisms that need to be cleaned from the oil for it to be safely consumed. Manufacturers then clean and refine the oil through distillation under high heat. By comparison, choosing virgin coconut oil such as Coco Calla is the organic option.
As with “cold press”, “virgin” is a marketing term that is being abused in the coconut oil industry. In large oil factories, coconuts are cracked open and are sometimes stored from 6 to 12 hours before they go through the oil extraction process. Factories will then often soak the coconuts in chlorinated water to prevent spoilage. By contrast, our coconuts are transported from farm to factory for processing within just a few hours of being husked and cracked open.
The fresh coconuts then go through our 15-step small-batch oil extraction process within four hours, which means they go from cracked to being in your bottle in the same day. This process makes our oil truly virgin. For many manufacturers this is not the case, and it affects not just quality but also taste. “Virgin” is an unregulated marketing term and doesn’t mean the coconuts haven’t had some level of alteration to their natural state. Not all oils are created equal.
As the demand for coconut oil increases in America, as does the need for the industry to be standardized to provide an inexpensive product. Unfortunately, quality inevitably diminishes with industrialization. In order to increase the production of coconut oil, popular brands look for ways to prolong the perishable raw material. This is often done through heating, boiling, and preserving coconuts in a disinfecting agent or chlorinated water.
Coco Calla’s oil is truly virgin because it is never refined, bleached or deodorized and we never use chemicals, hexanes or solvents. Our coconuts are only touched by purified water, and are washed three times before being shredded for oil extraction.
What is Raw?
As raw foods become more popular, many food manufactures are boasting “raw” on their labels. However, there are no laws, governance, rules or enforcement of guidelines for use of the term “raw” or for the processes associated with producing raw foods. A raw diet consists of unprocessed raw plant foods that have not been heated above 104-120°F (40-49°C). Many people believe that food cooked above these temperatures lose much of their nutritional value and are less healthy. As it applies to coconut oil, raw processing allows oil to maintain its fresh taste; overheating typically gives coconut oil a cooked or strong flavor. Coco Calla is processed at 113°F (45°), which makes our oil raw-qualified. This is just half of the industry standard for heating.
The main difference between our oil and the majority of coconut oils in the industry is that Coco Calla is certified raw. This sets us apart in taste and smell and is achieved through our state-of-the-art, fast-freezing proprietary method. The freezing process is one step before our oil extraction process, which allows for us to use low temperatures. Our small-batch process results in a coconut oil that is far superior in taste, smell and texture to any other oil on the market.
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