Coffee is one of the most popular flavors in ice cream and pastry-making, after vanilla and chocolate. However, coffee flavoring is often a long and complex process: infusion, sifting, percolation… Often, the aromatic complexity of these processes does not reflect all the coffee's original richness. That's why NOROHY wanted to develop an intense, easy-to-use coffee bean paste. As we explore its applications, optimal dosage and distinctive characteristics, let's discover the world of this alternative to coffee extract. NOROHY coffee paste is a bold innovation that presents itself as an alternative to traditional coffee extract. It instantly flavors your culinary preparations. Easy to dose, this paste offers a rich aromatic palette, with the fruity notes of Guji Moka coffee from the high plateaus of Ethiopia.

NOROHY organic coffee bean paste is an intense, economical and easy-to-use solution for instantly flavoring coffee recipes.

  • Coffee bean paste applications

    The versatility of NOROHY coffee bean paste broadens the spectrum of its applications. It can be used for pastries, gourmet ice creams, confectionery and chocolate sweets, and even savory dishes. In fact, NOROHY coffee bean paste is unsweetened, making it ideal for bold combinations. It’s the secret ingredient that transforms every recipe into a rich sensory experience.

  • Dosage of coffee bean paste

    The dosage of NOROHY coffee bean paste is crucial to maximize its aromatic potential. A small amount is all you need to flavor your recipes. NOROHY recommends adding 20g to 40g of coffee bean paste per kilo of preparation. Its high concentration means it can be used economically to keep food costs under control.

  • A high-quality organoleptic profile

    NOROHY coffee paste is the result of a rigorous selection process. Our focus is on fruity coffee. To create our coffee bean paste, we played with a number of parameters to convey the aromatic complexity of a coffee bean infusion. To maximize the aromatic potential of the application, NOROHY follows a specific manufacturing process. It all begins with the selection of coffee cherries from the Guji terroir, with their fruity, floral aromas. Dried to obtain a “natural” coffee, these cherries are then delicately roasted to preserve the finesse of their aromas. Finely ground, then mixed with a little sunflower oil, these cherries are transformed into a coffee bean paste.

Organic traceability labelling

  • Agriculture-biologique-noir NOROHY is committed to a more transparent and virtuous industry.

    The Horn of Africa is known for its high-altitude plateaus, ideal for growing coffee. Ethiopia is also known as the cradle of coffee, especially the Oromia region. Arabica coffee has been grown here since the 12th century using traditional methods. The coffee we have selected comes from high-altitude plantations under forest shade, favoring agroforestry and the protection of biodiversity. This coffee is traceable and sourced from cooperatives of small producers certified organic and SPP-fair trade. The green coffee beans are then roasted by hand. This slow, delicate process brings out the full aromatic intensity of the coffee.