🌍 Ethiopian highlands (Kaffa region)
🕰️ ~9th century AD (Kaldi legend); widespread use from 15th century
Coffee melanoidins react with the citric acid and anthocyanins of blood orange, creating a complex bitter-sweet-acid triad. The aromatic volatile sulfur compounds pair beautifully.
The pyrazines in roasted hazelnut echo the same compounds in coffee. A natural affinity — roasted nut meets roasted bean.
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