The main difference between Cold Pressed and Fresh Centrifuged is that Cold Pressed Coconut Oil is made by Cold Pressing dried coconut meat (copra).

Now we can’t speak for all the companies out there, but the copra is generally dried at high temperatures of 80˚C (176˚F). Also, the copra can sit around for days before it is pressed into coconut oil.

In the Fresh Centrifuged Cold Process, we Cold Press fresh raw undried coconut meat that is taken directly from the coconut shell. This process is also called Wet-Milling and it produces an oily coconut milk.

We then spin the oily coconut milk in a centrifuge to separate the oil from the milk, which is then sealed directly into jars to lock in all that freshness.

We’re just nuts about coconuts and only the best will do!

If you’ve ever eaten a fresh coconut straight from the tree, you’ll know that it has a mild taste and a light aroma.

That “Coconutty” flavour that everyone talks about actually comes from a byproduct or a result of the high heat and processing some other companies use to extract the coconut oil. In fact, a strong flavour and aroma is a sign that the coconut oil is not so fresh.

Farm fresh coconut oil should have a mild flavour and light aroma. It should have a smooth texture and not be too thick when melted into liquid form. If you rub a little coconut oil onto your skin it should quickly absorb and leave behind just a faint fresh aroma of coconuts and smooth skin.

Try out CoccoMio’s farm fresh coconut oil for yourself and see why our superior quality coconut oil stands out from the rest.

We’re just nuts about coconuts and only the best will do!

Well, that all depends on who you ask. Unfortunately, there are no official standards when it comes to the maximum temperature that foods can be heated to and still be considered Raw. While many consider the maximum temperature to be 40˚C (104˚F), there are those that feel it can reach up to about 48˚C (120˚F) as that is generally the maximum temperature you can reach before the nutrients start to break down in most foods.

We cold press (wet-mill) our fresh coconuts at 40˚C (104˚F) to extract the coconut milk, but then we allow the temperature to reach 48˚C (120˚F) during the centrifuge process that separates the milk from the oil. We could keep the temperature down during this part of the process but then we would lose out on all those wonderful antioxidants that come out at these slightly higher temperatures.

We’re just nuts about coconuts and only the best will do!

Simple, when it comes to coconut oil, there is no such thing as Extra Virgin.

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Copra is essentially dried coconut meat and it is used to make refined and cold pressed coconut oil. 

Now we can’t speak for all the companies out there, but copra is generally dried at high temperatures of 80˚C (176˚F) and above. Also, the copra can sit around for days before it is processed into coconut oil.

We don’t use copra for our coconut oil and instead we cold press fresh raw undried coconut meat taken directly from the coconut shell.