Coffee has always been an important part of our daily lives. In the past few years, I have had a growing appreciation for single origin coffees, with their intrinsic flavors and aromas strongly influenced by the countries they come from, and the unique characteristics each one carries. These beans allow me to transport my daily brew experience to a whole new level.

Recently, I had the opportunity to taste the new Nespresso Master Origin Collection. It was a convenient way to experience the purest beans and refined coffee techniques and processes from the known coffee capitals of Colombia, Ethiopia, India, Indonesia, and Nicaragua. Each sip becomes more memorable when you understand the traditions, techniques, and processes that go into every cup.

A late harvest Colombia

South America is a well-known coffee producing region, with a varied landscape and terrain perfect for farming high quality coffee beans. Colombia is also famed as the largest producer of washed Arabica beans. The new Master Origin range offers a new style to the country’s already rich variety in the market. By late harvesting or picking late, intentionally leaving the coffee cherry to ripen until it turns a deep shade of purple, the beans take on an extra layer of fruitiness and richness. The result is a fruity and deep cup.

Traditions of Ethiopia

Credited as the birthplace of coffee, Ethiopia carries on its coffee traditions, boasting of a unique gathering and roasting technique. Beans are washed and dried on braided dry beds, known as Ethiopian beds, and sun-dried to yield beans with an outstanding flavor profile, with apparent fruit and floral notes. The brew has floral nptes and a refined taste.

Monsooned India

India has a unique tradition of “monsooned” coffee, a technique where the beans are exposed to moisture and swell, revealing a new flavor. The powerful wet monsoon winds is a natural phenomenon which is harnessed by Nespresso’s farmer partners to cultivate a coffee of incredible intensity in Robusta beans. The beans are laid in huts on the Malabar coast, subjected to the monsoon rains and winds from the sea, resulting in an intense and spicy taste.

Wild and woody Indonesia

In Southeast Asia, the Indonesian coffee production adds a different flavor dimension to coffee. Over in Sumatra, Indonesia, farmers use a traditional local wet-hulling method after picking coffee at high humidity levels. By removing the outer shell, the drying process is accelerated to give a distinctly rich, velvety finish with woody notes.

In the highlands of Nicaragua

Central America has become famous for producing balanced coffee for a long time. For Nicaragua, its highland vales are the perfect terrain for creating a sweet and aromatic brew, using the traditional “black honey” method. There’s a touch of slight fruitiness in the finish, which further seeps into the beans during the drying process. The result is a sweet taste with harmonious flavors.

The Nespresso Master Origin coffee range is available at the Nespresso Boutique, Power Plant Mall, Rockwell Center, Makati, or through the Nespresso Customer Care Centre (02) 477-7870, and online at www.nespresso.ph