The unique terroir of Papua New Guinea gives this very subtle coffee an impressive length on the palate. Ideal with a slice of sourdough toast topped with lightly salted butter.
The coffee emits a variety of enticing aromas that make your mouth water. You may detect notes of fresh fruits like citrus and berries, as well as sweet floral scents like lavender and jasmine. Additionally, you might discern hints of sweet caramel, rich chocolate, and roasted nuts.
Derived from the Arabica variety, belonging to the Rubiaceae family, the beans thrive in the mountainous and forested regions of Papua New Guinea, where the tropical climate and rich soils promote their growth. Arabica coffee is harvested from coffee tree fruits, called cherries, which contain the coffee beans. Once harvested, the cherries are processed to extract the coffee beans, which are then dried and sorted before being ready for roasting.
Several legends claim to have discovered the origin of what would become the world's most beloved beverage. According to one, an Abyssinian shepherd noticed the invigorating effects of an unknown shrub on his goats after they consumed it. Another story tells of a branch accidentally falling into a pan and releasing captivating aromas. In reality, genetic studies suggest that it likely originated in Ethiopia, in the province of Kaffa, where it has been known since prehistoric times.
Allergen | Absence |
---|---|
Native country | PAPOUASIE NOUVELLE GUINEE |
Genus and botanical species | Coffea arabica |
Ingredients | roasted coffee Momasé |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |