NOROHY coffee bean paste
Origin Ethiopia Botanical species
Product of organic farming
Labelled SPP: Symbole des Producteurs Paysans (symbol of peasant producers)
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Characteristics
Ingredients
Nutritional values
Coffee beans (70%)* then sunflower oil*. *Product made using organic farming techniques.
Coffee bean paste
NOROHY attaches great importance to quality and aromatic intensity. We wanted to work with coffee without compromising its taste qualities. However, the extraction processes used to extract this material resulted in an aromatic loss of almost 70%. NOROHY could not be satisfied with preserving only 30% of the aromatic palette of an exceptional coffee... And so our coffee bean paste was born!
NOROHY wanted to offer chefs an even wider range of natural flavors. By developing organic coffee bean paste, NOROHY makes it easier to use coffee in pastry-making and cooking.
Origin
We wanted our coffee to be aromatic, fruity and gently roasted, combining light bitterness with delicate acidity. The origin of our coffee was as important as its preparation method and farming organization. Our choice fell on an organic Moka coffee harvested in the high plateaus of Ethiopia.
The coffee we select comes from high-altitude plantations under forest shade, promoting agroforestry and the protection of biodiversity. We source this traceable coffee from cooperatives of small producers certified organic and SPP-fair trade.
NOROHY has created NOROHY Organic Coffee Paste to convey the aromatic complexity of coffee bean infusion. Green coffee beans are roasted by hand, using a slow, delicate process to bring out the full aromatic intensity of the coffee.
Coffee bean extract or paste?
We selected a lightly roasted coffee with fruity, slightly acidic notes, precisely to bring depth and aromatic nuances of interest to chefs. NOROHY did not wish to develop any coffee extract to preserve the aromatic complexity of its Ethiopian Moka. Indeed, the extraction process involves a significant loss of aroma. NOROHY wanted to avoid all the usual inconveniences of coffee aromatization (addition of water via an espresso, bean infusion time…) to preserve only the coffee’s aromas. Our secret? Green coffee beans from the Guji terroir, in Ethiopia’s high-altitude plantations. The beans are harvested by hand when ripe. The coffee cherries are then dried. Once shelled, the beans are roasted using a slow, delicate process to develop the coffee’s aromatic intensity. The beans are then finely ground (just a few microns!) to ensure that they remain imperceptible in the mouth. They are then mixed with a little organic sunflower oil for a softer, easier-to-use texture that preserves the aromas. No sugar, flavoring or preservatives in our recipe! NOROHY coffee bean paste is easy to add to recipes and to measure out, and immediately perfumes your culinary creations.
History
Arabica coffee has been consumed for a very long time: the coffee plant was already harvested 4,000 years ago in Ethiopia, where it originated. It was then used in various forms. In particular, the leaves were brewed and the dried pulp used as a decoction. The chopped leaves were also cooked. With the advent of roasting, the roasted coffee beverage (called buna) spread to all Mohammedan countries in the 14th century. Muslims introduced coffee to Persia, Egypt, North Africa and even Turkey! That's where the first coffee shop opened in Constantinople in 1475. Coffee became a very popular ritual and medicinal drink on the Arabian Peninsula. It was used by clerics in particular, as it kept them awake for prayer. Coffee was thus adopted by the population: it was also often described as the wine of Islam. The coffee craze was underway. It arrived in Europe via Venetian merchants around 1600 and for the first time in France, in Marseille in 1644. Coffee then developed across the Atlantic, and was introduced into India around 1670, then Ceylon and Indonesia (1696). Coffee plantations began in the Caribbean around 1720, from where it quickly spread throughout South America.
