Coffee Expertise

FARMING

Responsible Sourcing Tastes Best

Sustainable coffee production and the wellbeing of coffee farmers is at the heart of our business. We created the Nespresso AAA Sustainable Quality™ Program in 2003 in collaboration with the NGO Rainforest Alliance to address the issue of coffee’s future.

This programme enables Nespresso to safeguard the future supply of the highest quality coffee, while paying farmers a higher income and protecting the natural environment. But our commitment goes beyond this, building long-term relationships and mutual loyalty with our coffee farmers.
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HARVESTING

Coffee is a cherry

Cherries of the same tree will ripen at different rates and should be picked at different times.

In order to pick only correctly ripened fruit, the majority of coffees used for Nespresso coffees are harvested by hand. While this takes more time and costs more to do, it guarantees the best quality beans. Only the human eye can see whether the bean is too green and should be left to ripen.
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BLENDING

The Alchemist’s Art

We develop our coffees in a blend composition that is one part alchemy and one part art. These skills have been honed over 25 years. The subtle blending of varieties reveals a wealth of flavours, each contributing unique characteristics. Arabica and Robusta are the two main commercial coffee varieties and each brings distinct characteristics to a blend. Coffees of both types must pass rigorous physical, sensorial and sustainability standards testing. Where Arabica brings fineness, 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 selected coffees, or create distinctive flavour profiles in others.
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ROASTING & GRINDING

Terroir-specific Roasting for Terroir-specific Aromas

Different regions offer different flavours, but roasting techniques also have a role to play. Roasting and grinding are vital stages in creating a coffee, revealing the full flavour and aromatic potential of green coffee beans.

Coffee develops the full potential of its aroma during roasting. Correct roasting depends on finding the time, temperature and other parameters best suited to a blend, thereby allowing origin characteristics to be fully expressed. Each coffee has its own specific roasting process designed to bring out the intrinsic characteristics of each origin.
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