The aim of the Nespresso Master Origin range was simple – to allow you to discover outstanding examples of coffee craftsmanship from across the world. Nespresso has searched for some of the finest coffee craftsmen and worked with them to refine their crafts, trying new techniques and pushing boundaries. It took years to create such perfectly-crafted coffees. Your journey of discovery should be somewhat quicker.

Nespresso Master Origin: The World’s Finest Coffee Crafts

INDONESIA

Indonesian farmers wet-hull their coffee because of the humid climate, making Master Origin Indonesia Arabica a race against rain.

Master Origin Indonesia contains only Fair Trade Indonesian Arabica coffee processed in this unique way and is best served with a dash of milk providing a nutty, woody and roasted nuts notes.

After removing the fruity outer flesh, the Sumatran coffee beans are left to ferment overnight, then hand washed and sun-dried for a day. The farmers then remove the parchment because exposed beans dry faster in the heat and sunshine. The method is unique to this region and produces the classic Indonesian coffee taste – velvety thick, wildly aromatic with notes of cured tobacco.

ETHIOPIA

This is Ethiopian Arabica at its finest – decadently aromatic. It has an orange blossom aroma, but the rich fruit jam notes come from the sun-dried coffee in Master Origin Ethiopia with dry processed Arabica.

You’ll find all the delicate floral notes still smoothly dancing through this cup of coffee with milk. All the skill of Ethiopian coffee farming still shines through milk foam.

Ethiopian farmers have used this method for longer than anyone else. For up to four weeks, the sun shines down on the Arabica coffee as the Ethiopian farmers carefully hand-turn it at regular intervals to ensure it dries evenly. Getting it just right means layers of sweetness and ripe fruit flavours seep into the heart of those Ethiopian coffee beans. If you like milk and coffee, try Master Origin Ethiopia with dry processed Arabica with milk froth to make a cappuccino.

COLOMBIA

Master Origin Colombia with Late Harvest uses only high-grown, washed processed Colombian Arabica.

Like your coffee with milk? This origin makes a delicate and creamy cappuccino. Sweet biscuit notes emerge when this Colombian coffee combines with milk froth.

Master Origin Colombia with Late Harvest uses only high-grown, washed processed Colombian Arabica. Can you taste the lively acidity and the burst of winey red fruit aromas? It comes from those coffee farmers who dared to wait longer before harvesting their crop. Coffee cherry – almost deep purple – hangs heavy on the branches. With each day the fruit sugars seep deeper into the heart of the coffee bean. Knowing when the time is ripe is the farmers’ skill. Master Origin Colombia with Late Harvest contains this late harvested coffee.

INDIA

Master Origin India with Robusta Monsoon gets its intense and woody aromas from a monsooned Robusta blended into Indian Arabica.

This blend makes a great coffee with milk, try it as a latte macchiato. You’ll still catch the long-lasting wood and spice aromas and all of Master Origin India with Robusta Monsoon’s intensity.

Master Origin India with Robusta Monsoon gets its intense and woody aromas from a monsooned Robusta blended into Indian Arabica. Monsooning coffees is unique to India’s southwest coast. The farmers spread out green coffee beans into heaps across wide open-sided warehouses. Months of monsoonal winds repeatedly swell and dry the beans. It mimics the journey it used to take when sailing to Europe in the 19th Century. Changing tack, Master Origin India uses monsooned Robusta instead of the traditional Arabica. It has a wild taste – woody, savoury, spicy notes and thick as sea mist. If you’re changing tack, try this coffee as a Latte Macchiato.

NICARAGUA

If “Black Honey” processing were the easy road to a nectarous coffee, they’d all do it but only a few farmers dare to try.

If you like it with milk froth, it makes a rich latte macchiato. As a coffee with milk, it’s balanced and has nutty, roasted notes that surface.

The farmers remove this Arabica coffee cherry’s fruit flesh but then leave almost all its sticky mucilage still hugging the coffee bean when they spread it in a thin layer to dry. With daily diligence, they rake and rotate and mix this incredibly sticky coffee to make sure only the good flavours develop. Master Origin Nicaragua with ‘Black-Honey’ processed Arabica contains this coffee. It gives this Nicaraguan Arabica its smooth texture and sweet cereal notes.

Check out some of our divine coffee recipes that you can make at home using new Nespresso Master Origin blends.

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