Ethiopian Coffee | Dry Processed Arabica | Nespresso

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Flowery and light

Master Origin Ethiopia

€0.44 €4.40 per 10 capsules
Nespresso Koffiecup Master Origin Ethiopia Orange
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Flowery and light

Master Origin Ethiopia consists of a dry processed Arabica that is grown by Ethiopian coffee farmers who have been using this method for many years. They put the beans to dry in the sun, sometimes for up to four weeks.

TASTE PROFILE

Within the AAA program, Nespresso sponsored raised drying beds, which allow the coffee to dry naturally and maintain its finesse. We braved the challenges of Mother Nature and that led to an unmistakable coffee with the taste of ripe fruit.

With milk

If you like milk with coffee, try the Master Origin Ethiopia with milk foam for a cappuccino. The delicate floral notes merge elegantly with the milk aroma. You can taste the expertise of the coffee farmers through the milk foam.

Flavor profile

Intensity
4
Best served as
Icon for Espresso.
Espresso
(40ml)
Icon for lungo.
Lungo
(110ml)
Acidity
4
Body
3
Bitterness
1
Roast
4
Others described this coffee as
  • Flowery
  • Fruity

The origin

The beans are regularly turned by hand so that they dry evenly. If it is done just the right way, it will create different sweet aromatic layers and flavors of ripe fruit. The result is a rich and flavourful coffee, with notes of jam and orange blossom.

Ingredients and Allergens

10 capsules of roast and ground coffee for the <b>Nespresso<b> system

Ingredients & allergens Roast and ground coffee. Packaged in a protective atmosphere.
Net Weight (for 10 capsules) 57g - 2.01oz e
Made by <b>Nespresso<b> Switzerland EAN: 7640140337333

Drying of the Arabica

Ethiopian farmers have been using a unique method for centuries: they process the beans dry. They are now exceptionally good at this. After picking and selecting the ripe coffee berries, they spread the coffee over patios or African beds to dry outdoors in full sun. At night they cover the berries against rain and moisture. To allow the coffee to dry evenly, they regularly turn the berries by hand. Sometimes even every hour. Only when the berry is completely dry is the fruit removed from the bean and the coffee bean is left to roast.

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