{"id":530,"date":"2018-02-28T16:47:00","date_gmt":"2018-02-28T15:47:00","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=530"},"modified":"2018-02-28T16:47:00","modified_gmt":"2018-02-28T15:47:00","slug":"nespresso-deux-nouveaux-cafes-pour-un-voyage-mythique-vers-les-lieux-de-production","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=530","title":{"rendered":"Nespresso. Deux nouveaux caf\u00e9s pour un voyage mythique vers les lieux de production"},"content":{"rendered":"<p class=\"p1\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-531\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2018\/02\/Nespresso-300x225.jpg\" alt=\"Nespresso\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2018\/02\/Nespresso-300x225.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2018\/02\/Nespresso-768x575.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2018\/02\/Nespresso.jpg 1000w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>Nespresso a lanc\u00e9 en janvier deux caf\u00e9s en \u00e9dition limit\u00e9e, Arabica Ethiopia Harrar et Robusta Uganda, pour d\u00e9couvrir les lieux d&#8217;origine du caf\u00e9. Les nouvelles capsules contiennent des caf\u00e9s en provenance d&#8217;\u00c9thiopie, le berceau du caf\u00e9 Arabica et d&#8217;Ouganda, berceau du Robusta. \u00ab <i>Chez Nespresso, nous savons que le parcours du caf\u00e9 est aussi important que son go\u00fbt. Avec ces nouvelles \u00e9ditions limit\u00e9es de caf\u00e9, nous avons voulu proposer \u00e0 nos consommateurs un voyage mythique vers les lieux d&#8217;origine du caf\u00e9. Ces histoires li\u00e9es \u00e0 des d\u00e9couvertes fascinantes sont essentielles pour le caf\u00e9 d&#8217;aujourd&#8217;hui et nous permettent de partager les saveurs incroyables d&#8217;Arabica Ethiopia Harrar et Robusta Uganda, deux caf\u00e9s qui illustrent r\u00e9ellement les profils sensoriels de leurs r\u00e9gions.<\/i> \u00bb Pour donner vie \u00e0 ces histoires de caf\u00e9 inspirantes et mythiques, Nespresso s&#8217;est associ\u00e9 \u00e0 Mariana Rodrigues, une illustratrice bas\u00e9e \u00e0 Londres qui a con\u00e7u les \u00e9tuis des capsules. Mariana Rodrigues a expliqu\u00e9 : \u00ab<i> j&#8217;ai vraiment \u00e9t\u00e9 inspir\u00e9e par les nouveaux caf\u00e9s de Nespresso, en particulier par leurs origines mythiques. Lors de la cr\u00e9ation des \u00e9tuis, j&#8217;ai voulu d\u00e9peindre la vitalit\u00e9 de ces deux cultures et les relier \u00e0 leurs belles histoires de caf\u00e9 et \u00e0 leurs racines.<\/i> \u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nespresso a lanc\u00e9 en janvier deux caf\u00e9s en \u00e9dition limit\u00e9e, Arabica Ethiopia Harrar et Robusta Uganda, pour d\u00e9couvrir les lieux d&#8217;origine du caf\u00e9. Les nouvelles capsules contiennent des caf\u00e9s en provenance d&#8217;\u00c9thiopie, le berceau du caf\u00e9 Arabica et d&#8217;Ouganda, berceau du Robusta. \u00ab Chez Nespresso, nous savons que le parcours du caf\u00e9 est aussi important &hellip;<\/p>\n","protected":false},"author":1,"featured_media":531,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-530","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/530","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=530"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/530\/revisions"}],"predecessor-version":[{"id":532,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/530\/revisions\/532"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/531"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=530"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=530"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=530"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}