Green Coffee Quality Expert
WHEN IT COMES TO THE QUALITY OF COFFEE BEANS, ANTON'S THE STAR. THE REST OF THE TIME IT'S GEORGE CLOONEY.
At the origins of exceptional coffee is an exceptional green coffee which we verify the quality of throughout the production cycle. At NESPRESSO up to fifteen stages are necessary to transform a coffee bean into an espresso which reveals its best flavours in your cup. We put our trust in Anton, Green Coffee Quality Specialist at NESPRESSO, to watch over them strictly.
Anton Egli was born in Lucerne, Switzerland, in 1945. He’s married and is the father of 5 children.
After graduating in Chemistry and Tropical Agronomy from the Swiss Tropical Institute of UNI Basel, Anton worked for the United Nations Food and Agriculture Organisation (FAO). This job led him to travel all around the world : he spent 5 years in Kenya, 5 years in Rwanda, and to finish with, 4 years in Madagascar.
Anton eventually left the FAO and got hired by Nestlé PTC Orbe and CRN, where he worked in various coffee development programs for 3 years.
In 2001, he joined Nespresso as Green Coffee Quality Specialist.
Ask him what his hobbies are, Anton will answer “growing Cocoa, Vanilla, Pepper, Nutmeg and Tonka in Trinidad”.
His preferred Nespresso Grand Cru coffees : Arpeggio, Indriya, Capriccio, Ristretto and Dulsao.