I’ve been surrounded by coffee my whole life, from growing up in Colombia, the world’s third largest coffee exporting country, to launching new coffees and production processes at farms across the coffee-growing world as Nespresso’s head of coffee development.
What I’ve learned over the years is that many factors influence how coffee tastes. Soil, temperature, rainfall, as well as harvesting and growing methods, all play a part in the sensation you feel when you take a sip. Much of my work involves mixing and blending coffees and working with colleagues to taste and profile Nespresso capsules, ensuring the taste of each honours the effort that went into growing the cherries we use – so I’m interested in everything that impacts coffee flavour.
Important, too, is how we turn grounds into the drink itself. Nespresso’s Vertuo machine relies on centrifusion, a combination of centrifugal force and infusion, to extract coffee smoothly, leaving subtle notes intact and producing a beautiful crema. It uses multiple capsule sizes, from espresso to carafe, with each offering an entirely different tasting experience. We have more than 32 capsules to choose from – here’s what to expect from a selection …
Diavolitto
Diavolitto is one of my favourites. It’s a typical Italian espresso, and we have a split of arabica and robusta coffees. The robusta has a bold body, with intensity and spicy notes. It’s a very heavy one!
Master Origin Peru Organic
For the Master Origin capsules, we place emphasis on the unique process, which is sustainable and protects the local ecosystem. The Peru Organic tastes like smooth, toasted cereal with fruity notes. Its base is an organic arabica, but it has these exciting milky, nutty flavours too – it’s best enjoyed as a latte.
Alto Intenso
This is another strong coffee, but this one comes in the second biggest size. Alto Intenso is from Central America, and the robusta gives it an intensity and a bold aftertaste. The arabica from Costa Rica in particular has this brown, woody note that you immediately taste, and the intensity makes it really powerful.
Limited Edition La Cumplida Refinada
We partnered with small farms in Nicaragua to create a new process, taking the cherries and using a sundried fermentation method that meant that we could play with primary flavours, creating smooth notes of candied cherry and pomegranate.
Kahawa ya Congo (organic)
For our Reviving Origins series, we work with farmers to bring back coffees that were almost lost, like this arabica from the rich volcanic soils in the eastern Congo. Kahawa ya Congo is still scarce, but it is funky, smooth and delicious, with a fruity note and sweet, nutty aromas.
Master Origin Colombia
What makes this one special is that we delay the harvest and wait until the coffee cherry goes over-ripe, similar to the wine process. The principle is simple: the more ripe, the more sugar, the more flavour. That means that this arabica is sweet, fruity and juicy with hints of candied apple.
Origin India
Next time you’re out for dinner at a restaurant that serves Nespresso, ask for a Nespresso Origins India from the professional capsule range – some offices also use these too. A hand-harvested blend of robusta and arabica from lush, southern India, it features woody notes with a punch of clove, nutmeg and pepper.
Hazelino Muffin
This is a great hazelnut coffee. The notes of almond and biscuit and the mix of all of these flavours with a 100% arabica coffee give smoothness. It’s a perfect balance. You will not perceive one part coffee and one part flavour, but everything mixed like a cake.
Discover what’s next for Nespresso’s journey to carbon-neutral coffee here
