NOROHY coffee bean paste
Origin Ethiopia Botanical species
Product of organic farming
Labelled SPP: Symbole des Producteurs Paysans (symbol of peasant producers)
Select the weight and size of the product you want, then click on order to find out the price.
Order
-
-
-
-
-
Coffee beans (70%)* then sunflower oil*. *Product made using organic farming techniques.
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.
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.
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.
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.
NOROHY coffee bean paste is ideal for flavouring both savoury and sweet recipes, as it contains no sugar unlike a standard extract.
It is therefore particularly recommended for concocting mousses or creams, mounted ganaches, coffee Chantilly or flavoured custards. NOROHY coffee bean paste is also widely used to make cookies and travel cakes, or to flavour caramel or spreads.
Coffee bean paste is easy to incorporate into your recipes. Just add 20 to 40g of coffee bean paste per kilo of hot or cold preparation. You’ll instantly flavor your pastries.
On Ethiopia’s Guji plateaus, nearly 4,000 small-scale producers grouped together in cooperatives grow coffee according to the principles of agroforestry and organic farming. Awarded the “SPP: Symbol of Peasant Producers” label, these farmers are pioneers in the country’s fair trade movement.
Dry processing of coffee cherries (drying on a surface for 2 to 3 weeks) limits water consumption and enables high-quality hulling. The beans are then carefully roasted before being sorted, packaged and shipped. The coffee bean paste is then manufactured in our workshops in Tain l’Hermitage, Drôme.
