When the blue agave is crushed, the juice (inulin, an oligofructose) oxidizes instantly. At the beginning of the conversion process, all of our organic agave nectar is a dark brown liquid. While the heating process defines our agave’s “Raw” condition, it’s the filtering that defines the color and flavor-Light vs. Raw. There are some other raw agave brands on the market that are very pale due to increased filtering and don’t have the same flavor profile as ours. Filtering takes out more than just color, it also removes those subtle flavor characteristics that help set ours apart from the other brands.