Nespresso has introduced two rare coffees, exclusive to a handful of Australia’s leading chefs and restaurants. Nespresso’s Exclusive Selection single origin coffees are served at Melbourne’s Vue de monde, Sydney’s Tetsuya’s, Ormeggio at the Spit, No. 1 Bent Street and Bowral’s Biota.
Introduced to a select number of Michelin-starred restaurants internationally in 2017, the two new coffees come from very different but equally remote origins. The first, Kilimanjaro Peaberry, is grown on the steep and fertile slopes of Mount Kilimanjaro in Tanzania, while Népal Lamjung is cultivated in small plantations located in the Himalayan foothills of Nepal, home to one of the world’s rarest beans. Nespresso has been working closely with small coffee-growing communities in both areas to produce coffees which are not only exceptional, but environmentally and socially sustainable.
Each coffee has a unique flavour profile. Kilimanjaro Peaberry is the lighter of the two, possessing a full bodied and incredibly fruity character, with notes of exotic fruits. In contrast, Nepal Lamjung is a rich, intense coffee with a soft, velvety texture and notes of fresh toast.
Nespresso has a long history of working with some of the world’s leading chefs, and this latest launch is another step in enhancing the coffee experience they deliver to their guests and maintaining its consistency.
“Coffee is typically the last thing guests will taste before they leave a restaurant and so it lingers in their memory. For us, choosing the right coffee is as important as choosing the right wine,” says chef Tetsuya Wakuda.
Chef Shannon Bennett agrees: “Coffee is integral to the overall dining experience – it’s the last impression, the final moment. It’s not the time to drop the ball.”
Nespresso recently gathered 14 of the world’s top chefs, including Wakuda, at their headquarters in Lausanne, Switzerland, to discuss the evolving role of coffee in restaurants. “We’re committed to helping chefs meet their guests’ demand for exceptional coffee and it’s exciting that chefs like Shannon (Bennett), Tetsuya (Wakuda) and James (Viles) have had such a positive response to these two coffees,” says Nespresso Coffee Ambassador Mitch Monaghan.
Bennett says: “It’s an important point of difference for Vue de monde, to offer a coffee that’s exclusive and rare, but which still reflects best practice cultivation and production. The world of coffee is exciting and complex and we really enjoy encouraging our guests to explore it further with us.”
About ‘Exclusive Selection Nepal Lamjung’
The ‘Exclusive Selection Nepal Lamjung’ is sourced from the Himalayan foothills, home to one of the world’s rarest beans. The coffee is grown in very limited quantities by a group of just over 3000 farmers and is hand harvested and pulped. Every farmer processes his own beans. Nespresso uses a two-part roasting technique to bring complex nuances to the coffee. One part is dark roasted to add an intense character, while the other is long roasted to enhance smoothness. The result is an intense coffee with fresh notes of toasted bread and a supple, velvety texture, which works particularly well when balanced with chocolate.
About ‘Exclusive Selection Kilimanjaro Peaberry’
The ‘Exclusive Selection Kilimanjaro Peaberry’ is made with hand-harvested Arabica Peaberry beans from the remote slopes of Mount Kilimanjaro in Tanzania. In around 5% of the crop, the coffee cherry produces one rather than the usual two beans, meaning that the flavour is concentrated. The bean, which is smaller and rounder than most coffee beans, is grown, processed and dried with care by farmers with smallholdings of less than two acres. This care, combined with unique growing conditions results in a coffee with a natural fruity profile that works particularly well when served alongside spirits, such as rum.
About Nespresso – Encapsulating quality: From coffee bean to coffee cup
Nespresso stands for high quality portioned coffee. And quality cannot be left to chance; it is rigorously managed at every step of the Nespresso value chain from coffee bean selection to extraction into the consumer’s cup to ensure a consistently exceptional taste experience. Because of its strict coffee selection process and sourcing based on select terroirs, Nespresso creates its quality coffee by selecting and picking the most tasteful beans. We are lucky to be working with over 70,000 farmers who are as committed as we are to cultivating these rare beans. That’s how they meet the quality, sustainability and productivity standards of our AAA Program. The selected green beans are transformed into Nespresso coffees through meticulous blending, roasting and grinding. They are then encapsulated in an oxygen-free environment in hermetically sealed aluminium capsules. Aluminium is the only material that guarantees optimum freshness, protecting the coffee from the damaging effects of air, light and moisture. There are 24 coffees in the permanent in-home range, 13 in the Professional range not including Exclusive Selection coffees and 20 in the VERTUO range, each boasting a different origin, flavour and intensity to suit every taste preference.
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