{"id":2787,"date":"2020-09-15T11:17:02","date_gmt":"2020-09-15T10:17:02","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=2787"},"modified":"2020-09-15T11:17:05","modified_gmt":"2020-09-15T10:17:05","slug":"cafes-dorigine-nespresso-elargit-sa-gamme","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=2787","title":{"rendered":"Caf\u00e9s d\u2019origine : Nespresso \u00e9largit sa gamme"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"611\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/09\/NESPRESSO-illustration.jpg\" alt=\"\" class=\"wp-image-2773\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/09\/NESPRESSO-illustration.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/09\/NESPRESSO-illustration-300x183.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/09\/NESPRESSO-illustration-768x469.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Le monde du caf\u00e9 accueille la derni\u00e8re nouveaut\u00e9 de la gamme \u00ab Master Origins \u00bb de Nespresso : Master Origin Aged Sumatra. Tirant parti des comp\u00e9tences locales et du savoir-faire des caf\u00e9iculteurs, les ar\u00f4mes particuliers des caf\u00e9s Master Origins de Nespresso proviennent \u00e0 la fois de leur terroir d&#8217;origine et des traitements particuliers r\u00e9alis\u00e9s par les communaut\u00e9s locales.<\/p>\n\n\n\n<p>Dans la province Aceh de l&#8217;\u00eele de Sumatra, des regroupements de caf\u00e9iculteurs consacrent leur expertise au processus rare du giling basah, qui consiste \u00e0 retirer la pulpe et la parche des cerises de caf\u00e9 alors que les grains \u00e0 l&#8217;int\u00e9rieur sont encore humides, afin de les laisser respirer et s\u00e9cher plus facilement. Pendant les 3 ann\u00e9es suivantes, les grains sont stock\u00e9s de mani\u00e8re \u00e0 s&#8217;humidifier et \u00e0 s&#8217;ass\u00e9cher au rythme de la nature. Les artisans prennent soin de manipuler continuellement les sacs de grains de caf\u00e9 pour assurer un vieillissement uniforme. L&#8217;association de la m\u00e9thode indon\u00e9sienne giling basah et du vieillissement m\u00e9ticuleux pendant plusieurs ann\u00e9es permet la cr\u00e9ation d\u2019un caf\u00e9 au profil bien particulier.<\/p>\n\n\n\n<p>Ce nouveau caf\u00e9, au profil bois\u00e9 et \u00e9pic\u00e9, \u00e0 la sensation velout\u00e9e, et avec des notes complexes de cacao et de caramel, est disponible en ligne et dans les boutiques Nespresso depuis le 24 ao\u00fbt dernier.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le monde du caf\u00e9 accueille la derni\u00e8re nouveaut\u00e9 de la gamme \u00ab Master Origins \u00bb de Nespresso : Master Origin Aged Sumatra. Tirant parti des comp\u00e9tences locales et du savoir-faire des caf\u00e9iculteurs, les ar\u00f4mes particuliers des caf\u00e9s Master Origins de Nespresso proviennent \u00e0 la fois de leur terroir d&#8217;origine et des traitements particuliers r\u00e9alis\u00e9s par &hellip;<\/p>\n","protected":false},"author":1,"featured_media":2773,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-2787","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2787"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2787\/revisions"}],"predecessor-version":[{"id":2788,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2787\/revisions\/2788"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/2773"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}