Limited Edition

COLOMBIAN TERROIRS

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Ultimate coffee creations , A collection of Espresso based ultimate recipes
Limited Edition

COLOMBIAN TERROIRS

TWO TERROIRS, TWO CHARACTERS

Discover Cauca and Santander together and appreciate their differences like an expert…
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The Coffees

Cauca and Santander are Grands Crus from the same origin: 100% Pure Colombian Arabica Coffee

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INTENSITY

6
ROASTED
BITTER
ACIDITY
SMOOTH
FRUITY-WINEY

Cauca is a complex and aromatic coffee with fruity-winey and ripe fruits notes, with a fine acidity.

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plant

INTENSITY

7
ROASTED
BITTER
ACIDITY
SMOOTH
FRUITY-WINEY

Santander is a balanced and round coffee with hints of toasted bread and caramel notes.

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The Terroirs

Under the influence of their natural environment,
Cauca and Santander develop their taste subtleties

The Region

In the South-West of Colombia, the Cauca Grand Cru is grown in the green, rolling and mountainous region of Cauca, warmed by the equatorial sunshine.

topo
MINIMUM ALTITUDE (M) 1100
MAXIMUM ALTITUDE (M) 2300

Located at the North-East of Colombia, the Santander Grand Cru plantations are surrounded by the dry, steep and mountainous region of Santander.

topo
MINIMUM ALTITUDE (M) 1200
MAXIMUM ALTITUDE (M) 1900

The Farms

In this green region, coffee generaly grows on slopes in small but numerous farms.
AVERAGE FARM SIZE 2.55 HA

14 660 AAA FARMS
In the region of Santander surrounded by mountains, coffee farmers cultivate their coffee in medium-sized farms.
AVERAGE FARM SIZE 10.5 HA

1389 AAA FARMS

The Climate

DAY TEMPERATURE
30°C
NIGHT TEMPERATURE
14.6°C


SUNLIGHT
REGULAR AT EQUATOR

ANNUAL RAINFALL
2100 MM

The high temperature variations between days and nights associated to relatively high altitudes, reduce the coffee bean ripening rhythm and give it higher levels of acidity and very particular sweet notes.
DAY TEMPERATURE
30°C
NIGHT TEMPERATURE
20°C


SUNLIGHT
BALANCED WITH SHADOW

ANNUAL RAINFALL
1500 MM

To protect coffee plants from intensive sunlight, farmers cultivate the coffee under the shades of tall trees such as Guamo, Guayacan and Tachuealos. The coffee produced has a balanced body and medium acidity.

The Ground

graph graph
GROUND
OF CAUCA
ORGANIC 20
CALCAREOUS 10
VOLCANIC 70

The soil of Cauca is volcanic. The coffee that grows there develops red fruit aromas and a tangy flavour.

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GROUND
OF SANTANDER
CALCAREOUS 60
ORGANIC 25
VOLCANIC 15

In Santander, the soil is calcareous and dry. The coffee produced has characteristic herbal and fruity notes.

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Tasting Experience

Discover Cauca and Santander together and appreciate their differences like an expert…

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Coffee profiles

The Cups

Taste the rich aroma of Cauca and Santander in exclusive Espresso cups inspired by their terroirs.

Two jewel-like porcelain cups designed by Christian Ghion that graphically reinterpret the iconic topography of each terroir.
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plant cauca
The Cauca Grand Cru is characterised by its fruity-winey aroma and a slightly tangy taste. This intensity 6 Limited Edition will seduce you with its complex, refreshing aroma.
plant santander
The Santander Grand Cru is a balanced coffee with an intensity 7. Let yourself be surprised by its unique taste of toasted bread and delicate caramel notes.

Coffee & Milk

When milk meets the Colombian Terroirs Limited Edition….

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glass

Cappuccino


40 ml of coffee + 60 ml of milk froth Enjoy the Cauca Grand Cru as a Cappuccino for a balanced and flavoursome indulgence that brings out its delicious toasted cereal notes.

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glass

Latte Macchiatto


40 ml of coffee + 120 ml of milk froth Combine the smoothness of milk froth with the rich body of the Santander Grand Cru to create a creamy Latte Macchiato, enhanced with sweet biscuit and hazelnut notes.

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The AAA Program

The unique taste of these two Grands Crus comes from the joint effort between Nespresso and exceptional coffee farmers.

NESPRESSO AAA logo AN 11 YEAR PARTNERSHIP

The Nespresso AAA Sustainable quality™ Program was launched in 2003 in collaboration with the Rainforest Alliance to help protect the future of the highest quality coffees required by Nespresso for consumers and secure the livelihoods of the farmers that grow them.

At the end of 2013, Nespresso was sourcing 84% of its coffee from approximately 62,000 AAA farmers.

AAA in Colombia colombian

Since 2006, Nespresso has supported more than 35,000 Colombian coffee farmers to improve the sustainability of quality coffee production, providing training and technical assistance with the help of the Federación Nacional de Cafeteros and other partners.

Growing coffee can be a challenging business for smallholder coffee farmers. That's why Nespresso has invested in several projects to bring more small-scale farmers in Colombia into the Nespresso AAA Sustainable Quality Program

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ABOUT ALL OUR EVENTS
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ENJOY FREE STANDARD DELIVERY

from 17.03.14 to 15.05.14 for the purchase of a Colombian Terroirs* 5-SLEEVE Assortment (3 sleeves of Santander Grand Cru and 2 sleeves of Cauca Grand Cru). RRP. $42

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More info
*The Assortment contains 3 sleeves of Santander Grand Cru and 2 sleeves of Cauca Grand Cru. Free standard delivery is applicable for a purchase including at least one Assortment. This offer is linked to your Nespresso Club Member number for orders placed by phone, mobile app or online on www.nespresso.com and is valid until 15.05.14.
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and benefit from an exclusive selection!

Discover our 25 sleeves packs for your customer’s pleasure…

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The Assortment contains 3 sleeves each of Cauca, Santander and Roma, 4 sleeves each of Ristretto and Arpeggio, 2 sleeves each of Livanto, Fortissio Lungo, Dharkan and Rosabaya de Colombia
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Piña-coco Latte

latte macchiato
Preparation time: 5 min.
Difficulty: Medium
Ingredients
  • 2 capsules of the Santander Grand Cru
  • 200ml of milk
  • 20ml of pineapple syrup
  • 20ml of coconut
  • 1 pineapple slice
  • 1 teaspoon of grated coconut
Material
  • Aeroccino
  • 1 tall Recipe Glass (350 ml)
Preparation
  • Pour 20ml of pineapple syrup in the recipe glass
  • Froth the milk and 20ml of coconut syrup using the Aeroccino milk frother (hot froth)
  • Pour 200ml of hot milk in the glass
  • Add the milk froth
  • Pour two capsules of the Santander Grand Cru (2 x 40ml)
  • Decorate with a pineapple slice and sprinkle some grated coconut


Iced Praline Latte

latte macchiato
Preparation time: 5 min.
Difficulty: Easy
Ingredients
  • 2 capsules of the Santander Grand Cru
  • 1 teaspoon of praline spread
  • 200ml of milk
  • 40ml of praline syrup
  • 1 teaspoon of hazelnut splinters
Material
  • Aeroccino
  • 1 tall Recipe Glass (350 ml)
  • 1 shaker
Preparation
  • Take an iced glass (fill it with ice cubes 10 minutes before starting the preparation)
  • Pour two teaspoons of praline spread in the glass
  • Mix 160ml of cold milk with 20ml of praline syrup
  • Pour the mix in the glass
  • In a shaker, pour 2 capsules of the Santander Grand Cru (2 x 40ml)
  • Shake with 3 ice cubes to cool the coffee
  • Pour the coffee in the glass
  • Froth 40ml of milk and 20ml of praline syrup using the Aeroccino milk frother (cold froth)
  • Pour the froth in the glass
  • Decorate with the hazelnut splinters


Iced Tropical Cocktail

latte macchiato
Preparation time: 5 min.
Difficulty: Medium
Ingredients
  • 1 capsule of the Cauca Grand Cru
  • 1 scoop of passionfruit sorbet
  • 50ml of sparkling water
  • 10ml of passionfruit syrup
  • 2 teaspoons of crushed ice
  • 2 redcurrant bunches
  • 3 ice cubes
Material
  • 1 tall Recipe Glass (350 ml)
  • 1 shaker
  • 1 straw
Preparation
  • Place the passionfruit sorbet scoop in the glass and crush it to obtain a flat surface
  • Drop 5 redcurrants and recover them with one spoon of crushed ice
  • Repeat this (5 redcurrants recovered by one spoon of crushed ice)
  • Separately mix 50ml of sparkling water with 10ml of passionfruit syrup
  • Pour this mix in the glass
  • Pour a Grand Cru Cauca (40ml ) in a shaker and shake it with 3 ice cubes
  • Pour it in the glass
  • Decorate the glass with a redcurrant bunch


Blackberry-Ginger Espresso Macchiato

latte macchiato
Preparation time: 2 min.
Difficulty: Easy
Ingredients
  • 1 capsule of the Cauca Grand Cru
  • 100ml of milk
  • 20ml of ginger syrup
  • 1.5 teaspoon of blackberry jam
  • 1 blackberry
Material
  • Aeroccino
  • 1 tall Recipe Glass (350 ml)
Preparation
  • Froth 100ml of milk and 20ml of ginger syrup using the Aeroccino milk frother (hot froth)
  • Pour 1.5 teaspoon of blackberry jam in the glass
  • Pour the Cauca Grand Cru (40 ml )
  • Add the milk froth on the coffee surface
  • Decorate with one blackberry