In every cup of L'OR lies a fascinating story. From harvest to roast, explore the incredible journey our coffee beans make, to bring bliss to your taste buds.
Created in France in 1992, L’OR’s ambition has always been to offer the best coffee in the world. Since then, L’OR has seduced senses of the consumers by providing them with intense taste experiences for fantastic coffee moments. In 2010, L'OR expanded beyond the French borders with the launch of L’OR Espresso, the first coffee capsule compatible with Nespresso®* coffee machines. Today, the unequalled quality of L’OR coffee continues to seduce connoisseurs all over the world...
*Brand belonging to a third party which has no link to JACOBS DOUWE EGBERTS
The quality of the harvested beans is essential for a good coffee. In the tropical regions, small shrubs called coffee bushes produce a white flower similar to Jasmine.
Aroma: Arabica is perfumed, rich and aromatic and reveals subtle fruity notes.
Beans: they are long, smooth, regular and actually a yellow or green colour.
Plant: the arabica tree measures between 8 and 10m and its leaves are smaller than those of the robusta.
Growing: Arabica is grown at an altitude of between 600 and 2,000m in temperate or tropical climates.
Did you know? Arabica was not discovered in Arabia but in Abyssinia (Ethiopia) around the 6th century. At the time, Arabia was one of the only countries which drank coffee, hence the name given to this variety.
There are two methods for extracting the coffee beans from the freshly harvested cherries. The first method is the wet method: The pulp is first removed from the cherries then they are submerged in water for 24 to 48 hours so that their skin peels off. You can extract the green coffee bean when it has dried; so you get “washed coffee”. This method creates a more aromatic coffee. The second is called the dry method: The cherries dry in the sun for 20 days so that their skin peels off. Using this technique you get “unwashed coffee”.