Nespresso has introduced Master Origin Nicaragua La Cumplida Refinada, its first seasonal coffee from Nicaragua featuring a fermentation technique, as part of the legendary Master Origins range.
The world of gastronomy is no stranger to the intricate processes and dedication that transform raw ingredients into true culinary delights, and that is the same for Nespresso. Coffee experts at Nespresso have been working side-by-side with smallhold farms in Nicaragua to produce a deliciously distinctive coffee for Nespresso lovers to enjoy comfortably.
The latest coffee is part of the Master Origins range, consisting of single-origin coffees sourced worldwide, giving coffee enthusiasts the chance to experience extraordinary taste profiles.
These coffees' distinctive aromatics are linked to their countries of origin and the specific ways of processing coffee by local farming communities. The story of La Cumplida RefinadaMaster Origin Nicaragua La Cumplida Refinada is an example of Nespresso’s passion and curiosity in its quest to find a coffee process that reveals a cup bursting with surprising flavours.
Due to the exceptional climate and growing conditions, small farms in Nicaragua are known for their microlots of coffee, small quantities of coffee grown by local skilled craftsmen. Coffee experts at Nespresso saw a recent rise of experimentation within the post-harvest coffee process, especially around the fermentation stage.
Fermentation is a key stage in the processing of any coffee to unveil its authentic flavours and aroma. The conditions a coffee farmer chooses to ferment the coffee will determine the final taste in the cup.
This wave of research within the fermenting process of coffee set Nespresso on its journey to Nicaragua in 2018. Coffee experts worked collaboratively with local craftsmen and farmers from the La Cumplida region to perform hundreds of trials to explore and finesse the fermentation process. It was found that, by spraying the carefully handharvest ripest coffee cherries with natural yeasts and letting them ferment for 72 hours, these would unlock a sweet and light profile bursting with wild fruity notes.
Master craftsmen were then able to skillfully monitor time and fermentation temperature to reveal a bold coffee profile before the coffee is dried for a further 2-3 weeks. After this exciting discovery, the La Cumplida farmers and Nespresso's challenge was to scale this post-harvest coffee process to larger quantities for this Limited Edition coffee, ensuring a quality cup each time.
