With the opening of its first boutique in Indonesia at Plaza Indonesia, Nespresso has introduced a new concept. It’s an immersive coffee experience that allows for deeper learning and coffee exploration together with elements that reflect Nespresso’s commitment to sustainability and adherence to a circular economy – one that is restorative by nature and works to minimise waste through careful design.
The company has launched the Five Master Origin collection – distinct coffee sensations all inspired by the land. Each of the Master Origin coffees has been on a unique journey of discovery. The Nespresso coffee experts scoured the world to discover the finest coffee sourcing regions, from the forested mountains of Sumatra to the highland vales of Nicaragua. Within each region, Nespresso formed a partnership with local farming experts and embarked on a mission to test innovative and demanding farming practices, all with the goal of crafting incredible new coffee aromas and tastes.
In Ethiopia, the coffee beans undergo a meticulous raking every hour by hand to ensure even drying. In Colombia, the typical harvest time was pushed to the limit – each coffee cherry was left on the tree, risking fermentation, until it was exactly the right shade of deep purple to be picked.
Over in Sumatra, Indonesia, farmers used a traditional and exceptionally local wet-hulling method, while in Nicaragua a sweet approach was taken, using the ‘black honey’ method which involves leaving the coffee bean in its natural fruit layer whilst it is drying allowing the coffee bean to soak up the natural sugars.
The coffee sourced in India experienced an age-old ‘monsoon’ technique that was once a natural occurrence when coffee, transported via boat, took on a high level of moisture from the ocean, making the beans swell and reveal a unique new flavour. For Master Origin India, this process was brought into the 21st Century and Robusta beans were “monsooned” rather than the more typical Arabica.
“Processing techniques play a hugely important role in the final coffee profile and with the Master Origin coffees we wanted to toy with this idea and see how we could use a mix of traditional, new and adapted methods to produce five distinct and original coffees,” says Karsten Ranitzsch, Head of Coffee at Nespresso. “Together with the local farmers, we took risks and challenged ourselves, only made possible thanks to the mutual trust and support built by the Nespresso AAA Sustainable Quality Program.”