Coffee Capsules Nespresso Vertuo
Coffee Capsules Nespresso Original
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80% of the aluminium in our capsules is recycled aluminium
Aluminium is the perfect barrier to oxygen, light and humidity and to protect the freshness and the aromas of high-quality coffee, over time. Besides that is infinitely recyclable and is one of the most widely recycled materials in the world.
The only way to become more circular is to ensure what comes to an end always becomes a new beginning.
The only way to become more circular is to ensure what comes to an end always becomes a new beginning.
Taste
The coupling of Indonesia’s giling basah method with the meticulous aging over several years develops this coffee’s precious profile.
Aged Sumatra is distinctly woody and spicy with a roasted character and complex notes of cocoa and tobacco.
Aged Sumatra is distinctly woody and spicy with a roasted character and complex notes of cocoa and tobacco.
Notes
Woody
Spicy
Bitterness
3 of 5
Acidity
1 of 5
Roastiness
4 of 5
Body
3 of 5
Refined by time
There’s a precious process behind the spicy, woody and cocoa character of Aged Sumatra, and it’s the fruit of the craftsman’s care that began years ago.
It begins with Indonesia’s signature giling basah method. The beans are then carefully aged over more than three years – until they deliver an unforgettable cup reflecting nature’s rhythms.
It begins with Indonesia’s signature giling basah method. The beans are then carefully aged over more than three years – until they deliver an unforgettable cup reflecting nature’s rhythms.
Roasting
We separate this single origin coffee in two batches for a split-roast.
The first split is roasted intensively but for short time, reaching a medium dark colour. This is done to accentuate the notes created by the aging process: Woody cedar with a sweet after-taste.
The second split is roasted for longer to add intensity and a velvety body to the final cup.
The first split is roasted intensively but for short time, reaching a medium dark colour. This is done to accentuate the notes created by the aging process: Woody cedar with a sweet after-taste.
The second split is roasted for longer to add intensity and a velvety body to the final cup.
