An island oasis in the South Pacific, coffee was first introduced to New Caledonia by monks of the Marist Brothers order in 1860. A favourite of Sir Winston Churchill and Honore de Balzac, this is an incredibly rare and unique coffee. With yearly production at around just 1000kg, the coffee is also unique in its variety. Coffea laurina. Coffea laurina is a very rare variety characterized by its high cup quality and naturally low caffeine content of just 0.6% (most Arabica varieties have 1.2% caffeine content).
A very balanced coffee, New Caledonia has a light aroma with undertones of nuts and apricots, and a very well-rounded flavour with equal body and acidity, and tones of cocoa and caramel.
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|Sunalini N Menon's Cupping Profiles
New Caledonia, Domaine du Kouandji
FRAGRANCE AND AROMA: Light aroma. Strong and gutsy. Chocolate and caramel.
A touch of nuttiness and a whisper of fruit.
CUP QUALITY: Balanced body and acidity with deep caramel tones. Just a touch of
chocolate and an undercurrent of bitterness.
ON COOLING: The attributes do not alter.
Recommended usage is at Agtron Nos. 65 & 45.
At Agtron No. 65, acidic nuances with smooth texture, caramel notes and a fleck of fruit
complete the cup.
At Agton No. 45, strong texture with lots of bitter chocolate. A streak of acidity with
bitter finish. Fairly smooth.
Brewing equipment would be the "French Press" and the "Siphon". As an Espresso too,
providing texture and chocolate tones to the cup. However, limited percentage in the blend,
to prevent bitterness over taking the espresso cup.