As a perfumer knows the harmonics of his ingredients, so do our master blenders understand the transformation of fragrance and flavors
We develop our Grands Crus in a blend composition much like a form of magical alchemy. Nespresso panel cuppers are intensively trained, tested, certified and re-certified every 3 months for their ability to identify quality. Sensory evaluation looks beyond physical attributes, linking taste to variety, terroir and care in cultivation.
Back in Switzerland, we develop our Grands Crus in a blend composition much like a form of magical alchemy. We select specific coffee origins for their unique characteristics, (aroma, flavor, body etc), combining components in proportions designed to enhance their individual brilliance. As a perfumer knows the harmonics of his ingredients, so our master blenders understand the transformation of fragrance and flavors. Having practiced these skills for over 25 years, Nespresso quality creation is masterful, not coincidental.
The subtle blending of varieties reveals a wealth of flavors, each contributing remarkable characteristics. The two main commercial coffee species grown, Arabica and Robusta each bring distinct characteristics to a blend. Coffees of both types must pass physical, sensorial and sustainable standards tests of the highest order. Where Arabica brings finesse, acidity, clarity and elegance to the cup, Robusta adds heft, body, texture and pure coffee aromatics. Nespresso uses between 90% to 95% Arabicas with some Robustas to either add spice to select Grands Crus, or create unique personalities in others.