Momasé, Arabica coffee beans

Some Ideas to Mix Things Up

• - Espresso : use 8 to 10g of ground coffee for 3 to 6 cl per cup. The ideal temperature is between 90°C and 95°C. The machine should be able to produce a pressure of at least 8 to 9 bars. Infuse for 20 to 30 seconds;
• - Americano : use 7 to 14g of ground coffee, either more or less than an extended espresso;
• - Cappuccino : use a 25cl cup, 7 to 15g of ground coffee for an espresso, and 15 to 18 cl of frothed milk;
• - Mochaccino : use a 25cl cup, a tight espresso, 20 cl of milk, a tablespoon of melted or powdered chocolate according to preferences. Customize with whipped cream, cocoa nibs, almonds, or hazelnuts to taste;
• - Café au Lait or Noisette : espresso in a large cup, pour milk according to preferences, from just a splash to filling 1/3 of the cup.

Aromas of Momasé Arabica Whole Bean Coffee

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.

Botany of Momasé Arabica Whole Bean Coffee

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.

An Origin with a Thousand Stories

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.