KENYA PEABERRY
Welcome to the story of Kenya Peaberry. Journey through the following chapters to discover more about how we realised the true potential of the most sacred and world renowned of all coffee beans.
The King Of Coffees
World-renowned for exceptional coffees, we chose to open a collection of extraordinary coffees by visiting Kenya. Sitting on either side of the equator, its altitude, temperature and humidity make for a truly superb terroir.
Kenya’s renowned plant varieties, characterised by a prominent acidity, rich berry notes, and a silky mouthfeel make this region’s coffees quite unlike any others in the world. It's no wonder therefore that Kenya is referred to as 'The King of Coffees'.
Our First Ever Coffee Made Only From Rare Peaberry Beans
For this particular coffee we used 100% Arabica ‘Peaberry’ beans. This highly prized bean possesses all the distinctive qualities of a Kenyan coffee at its most prominent. A unique and carefully crafted roasting profile allowed our experts to unlock the huge potential of this bean and control its fine acidity and fruity notes.
For this particular coffee we used 100% Arabica ‘Peaberry’ beans. This highly prized bean possesses all the distinctive qualities of a Kenyan coffee at its most prominent. A unique and carefully crafted roasting profile allowed our experts to unlock the huge potential of this bean and control its fine acidity and fruity notes.
The Prized Peaberry
Sometimes a coffee plant bears a special cherry. Instead of containing the typical two flat beans, a single bean develops. Since there is more space within the cherry for it to grow, it takes on a rounder, fuller form. Named after its pea-like shape, this brilliant bean contains all the qualities of two typical Kenyan beans condensed into one.
Sometimes a coffee plant bears a special cherry. Instead of containing the typical two flat beans, a single bean develops. Since there is more space within the cherry for it to grow, it takes on a rounder, fuller form. Named after its pea-like shape, this brilliant bean contains all the qualities of two typical Kenyan beans condensed into one.
Every Peaberry Is Hand Selected From The Drying Rack
This rare cherry only occurs in three to five percent of all coffee. And it’s solely these precious beans that we hand select and sort to create our unique Kenyan Peaberry espresso.
This rare cherry only occurs in three to five percent of all coffee. And it’s solely these precious beans that we hand select and sort to create our unique Kenyan Peaberry espresso.
A Proud Culture Of Coffee
Smallholders, who account for at least 60% of total production are organized into cooperatives, each one with a wet mill, or ‘factory’ that processes the raw cherries into parchment coffee.
The strong social structure built around these factories provides for vibrant rural coffee communities, which help new generations of farmers to uphold traditional values and practices. These farmers bring their harvested cherries to the cooperative factories for pulping, fermenting and washing. Drying is usually done on raised tables with wire-mesh tops, called “raised African drying beds”.
The Auction System
Perhaps the key aspect of the Kenyan coffee success story happens when the quality of each lot of green coffee is determined by tasting before being offered for sale at the weekly auction in Nairobi. The buyer who offers the highest price for a given lot of coffee at this weekly government-run auction secures that coffee. The auction's transparency means that the farmers get the best deal, we can source the best coffee for our customers and a ‘quality-first’ culture is reinforced.
Nespresso Innovation
Inspired by the extraordinary taste potential contained within the prized Peaberry, we wanted to bring out the best of Kenya, without the acidity.
Smallholders, who account for at least 60% of total production are organized into cooperatives, each one with a wet mill, or ‘factory’ that processes the raw cherries into parchment coffee.
The strong social structure built around these factories provides for vibrant rural coffee communities, which help new generations of farmers to uphold traditional values and practices. These farmers bring their harvested cherries to the cooperative factories for pulping, fermenting and washing. Drying is usually done on raised tables with wire-mesh tops, called “raised African drying beds”.
The Auction System
Perhaps the key aspect of the Kenyan coffee success story happens when the quality of each lot of green coffee is determined by tasting before being offered for sale at the weekly auction in Nairobi. The buyer who offers the highest price for a given lot of coffee at this weekly government-run auction secures that coffee. The auction's transparency means that the farmers get the best deal, we can source the best coffee for our customers and a ‘quality-first’ culture is reinforced.
Nespresso Innovation
Inspired by the extraordinary taste potential contained within the prized Peaberry, we wanted to bring out the best of Kenya, without the acidity.
A Finely Tuned Roasting Process
Our experts set about developing a highly intricate roasting profile - perfectly tailored to the shape of the Peaberry.
Our experts set about developing a highly intricate roasting profile - perfectly tailored to the shape of the Peaberry.
Unlike many straightforward roasting methods, the flavour profile we wanted could only be achieved with a complex and evolving process of trialing, fine-tuning and testing - using specific air roasters.
So we kept all the elegance of a Kenyan coffee’s rich fruity notes, whilst tempering its expected acidity.
A Story In Taste
To bring out the coveted bean's true potential, we roast some of the beans separately. This allows us to both further enhance the already rich, fruity characteristics of the Peaberry whilst taming the acidity.
To bring out the coveted bean's true potential, we roast some of the beans separately. This allows us to both further enhance the already rich, fruity characteristics of the Peaberry whilst taming the acidity.
Separate Roasting To Reach The Bean's Full Potential
Most of the beans are roasted at a medium intensity for a short period of time to enhance aromatic complexity. The smaller, remaining beans are lightly roasted to help bring out the fruit. The result is a pleasantly complex espresso with surprising jam-like notes, reminiscent of candied apples, raisins, blackberries and currants.
The Fruit Connection
Kenya Peaberry has a special aromatic connection to other Grand Crus in our collection, especially coffees like Cosi and Rosabaya de Colombia. All three coffees share two main characteristics: fine acidity combined with fruity notes.
Kenya Peaberry has a special aromatic connection to other Grand Crus in our collection, especially coffees like Cosi and Rosabaya de Colombia. All three coffees share two main characteristics: fine acidity combined with fruity notes.
Cosi
Cosi and Kenya Peaberry are both pure Arabica coffees containing Kenyan beans. With Cosi, Kenyan beans make up one part of the blend together with other Central and South American coffees. While Kenya Peaberry, is, by definition, a Pure Origin as it uses 100% Kenyan beans. The Costa Rican Arabicas in Cosi bring a characteristic cereal and lightly toasted notes to the coffee that temper Kenyan natural high acidity. With our Kenyan Peaberry, the acidity is tempered by a very particular split roasting profile.
Cosi and Kenya Peaberry are both pure Arabica coffees containing Kenyan beans. With Cosi, Kenyan beans make up one part of the blend together with other Central and South American coffees. While Kenya Peaberry, is, by definition, a Pure Origin as it uses 100% Kenyan beans. The Costa Rican Arabicas in Cosi bring a characteristic cereal and lightly toasted notes to the coffee that temper Kenyan natural high acidity. With our Kenyan Peaberry, the acidity is tempered by a very particular split roasting profile.
Rosabaya De Colombia
Rosabaya de Colombia, is another coffee with prominent fruity notes, but is more intense than Cosi and in this sense it is even closer to the Kenya Peaberry. It exhibits the same rich roastiness and body, but has a more intense bitterness and an elevated acidity. Rosabaya de Colombia’ fruity and winey notes are more like red fruits. While the Kenyan Peaberries’ fruit has a pleasing sweetness reminiscent of apples, raisins or berry jams.
Rosabaya de Colombia, is another coffee with prominent fruity notes, but is more intense than Cosi and in this sense it is even closer to the Kenya Peaberry. It exhibits the same rich roastiness and body, but has a more intense bitterness and an elevated acidity. Rosabaya de Colombia’ fruity and winey notes are more like red fruits. While the Kenyan Peaberries’ fruit has a pleasing sweetness reminiscent of apples, raisins or berry jams.
Uncover The Flavour With A Reveal Glass
A specialist coffee calls for a specialist glass so we recommend tasting Kenya Peaberry in a glass from the REVEAL Collection.
The taste of a coffee is effected by the form of the glass. The Mild Reveal glass developed in partnership with Riedel – a 300-year-old company known for its varietal specific glassware - is the perfect vessel to help channel and amplify the Kenya Peaberry’s best attributes.
In the Reveal glass, the overall taste is finer, milder and rounder. Its specificities, the fruity notes and its sweetness stand out much better, while acidity is more balanced, transforming tasting into a moment of absolute perfection.
Taken With Milk
To reveal the full aromatic nuances of this blend, we recommend drinking Kenya Peaberry black. If drunk with milk, we recommend taking it as a cappuccino or latte macchiato. As a Cappuccino, it will become deliciously creamy with a full body. Roasted notes of caramel and fruits will come to the fore. A slight pleasant bitterness will linger in the long aftertaste. As a Latte Macchiato, it will become rich creamy and milky. Its mellow flavour will be sweet with aromas of dry vegetal and cereal and delicious notes of caramel and biscuit.
LAOS BOLAVEN PLATEAU
Welcome to the story of Laos Bolaven Plateau. Wander through the following chapters to discover more about our journey to unearth this hidden gem of a coffee from a very special place we'd never ventured before.
A Hidden Treasure
Since the French era of the early 1900s, Laos has been producing coffees, yet few specialist coffee makers have explored the true potential of its optimal terroir, microclimate and humidity. In fact, this is the very first time that Nespresso has released a coffee from Laos.
Once They'd Tasted It, They Knew The Time Was Right
After tasting numerous samples for many years, our experts finally found an exceptional coffee on a farm in the town of Paksong in the misty Bolaven Plateau and set about developing a coffee produced only on this one single farm. A coffee that could finally showcase the exciting potential of this region’s rich volcanic soil and optimum terroir.
An Exceptional Environment
Laos produces two main types of coffee: Robusta and Arabica and there's over 250 coffee growing communities that depend on the crop for a living. Most of these communities are found on the misty Bolaven Plateau.
Humidity Marries Beautifully With Rich, Volcanic Soil
This region which sits at thirteen-hundred metres above sea level is blessed with its very own microclimate. Rainfall and humidity remain high not just in monsoon season, but all year round.
Discover A Fine Cereal Profile
Coffees from Laos are generally known for their distinctive cereal notes and green vegetal personality. We wanted to bring out the brightest and finest of these, expressed as golden wheat, grains and herbs.
The Brightest Cereal Notes Of Golden Wheat And Herb
To do so we gave a small portion of the beans a dark, long roast - lifting the cereal notes and bringing out just a hint of acidity. To enhance the coffee’s body and structure, we gave the remaining, larger portion a lighter, short roast. The result is a 100% washed Arabica espresso with a round and balanced flavour, and all of the heightened cereal notes and fine acidity that we set out to unlock.
Nespresso Innovation
Chosen for its exemplary expression of the region’s signature cereal note, its bold complexity and ability to thrive in this environment, this coffee is made entirely from beans from a single farm.
Hand-picking Only The Ripest Cherries
However, as with many coffees from the region, its true potential was being held back by a slight astringency. So we worked with the farmers to reduce this by insisting on a solely hand-picked crop. A less used method for the region, but the right one to avoid the immature green beans which yield this astringency in the cup.
Inspired By A Colourful Community
Whilst exploring the Bolaven Plateau we discovered much more than just a huge potential for coffee. The primary religion is Buddhism and magnificent temples adorn the hillsides boasting incredible views across the Plateau.
People Come Together To Trade, Drink Coffee, Chat And Shop
One of the most common places to witness the energy of the Lao people is in the many colourful markets. As most people live in the villages high up on hills or deep in the jungle, whatever they're not growing themselves, they travel to find it in the markets. A big part of the trade is the textiles - incredibly vibrant pieces made in village communities up the mountains and then brought to market to sell.
The Cereal Connection
Our chosen Laos Bolaven Plateau coffee shares similar aromatic profiles to some of our other Grand Crus, in particular Dulsão do Brasil and Livanto. All three coffees are characterized by a balanced and round profile with cereal notes.
Dulsão Do Brasil
Dulsão do Brasil is a Pure Origin which is milder than Laos Bolaven Plateau. However, despite growing on the other side of the world, it exhibits familiar sweet cereal and golden wheat flavours to Laos Bolaven Plateau Limited Edition.
Livanto
Livanto, a blend of Central and South American coffees. With its caramel notes combined with roasted cereal aromas, is also comparable to the sweetness of Laos Bolaven Plateau coffee. It’s less roasted than Laos Bolaven Plateau, but they also share a comparable overall intensity.
Uncover The Flavour With A Reveal Glass
A specialist coffee calls for a specialist glass, so we recommend tasting Laos Bolaven Plateau in a glass from the REVEAL Collection.
The taste of a coffee is shaped by the form of the glass. The Intense Reveal glass developed in partnership with Riedel – a 300-year-old company known for its varietal specific glassware - is the perfect vessel to help channel and amplify the Laos Bolaven Plateau’s best attributes.
In the Intense glass, the richness of the aromas are enhanced while becoming rounder and sweeter. Notes of green, dry vegetal are clearly perceivable.
Taken With Milk
We recommend drinking Laos Bolaven Plateau black to best experience the aromatic subtleties of the origin. If drunk with milk, we suggest drinking it as a Latte Macchiato.
This coffee will become sweet, rich and mellow with creamy texture. Yet you will still perceive cereal and biscuit and a touch of green vegetal notes.
A specialist coffee calls for a specialist glass so we recommend tasting Kenya Peaberry in a glass from the REVEAL Collection.
The taste of a coffee is effected by the form of the glass. The Mild Reveal glass developed in partnership with Riedel – a 300-year-old company known for its varietal specific glassware - is the perfect vessel to help channel and amplify the Kenya Peaberry’s best attributes.
In the Reveal glass, the overall taste is finer, milder and rounder. Its specificities, the fruity notes and its sweetness stand out much better, while acidity is more balanced, transforming tasting into a moment of absolute perfection.
Taken With Milk
To reveal the full aromatic nuances of this blend, we recommend drinking Kenya Peaberry black. If drunk with milk, we recommend taking it as a cappuccino or latte macchiato. As a Cappuccino, it will become deliciously creamy with a full body. Roasted notes of caramel and fruits will come to the fore. A slight pleasant bitterness will linger in the long aftertaste. As a Latte Macchiato, it will become rich creamy and milky. Its mellow flavour will be sweet with aromas of dry vegetal and cereal and delicious notes of caramel and biscuit.
LAOS BOLAVEN PLATEAU
Welcome to the story of Laos Bolaven Plateau. Wander through the following chapters to discover more about our journey to unearth this hidden gem of a coffee from a very special place we'd never ventured before.
A Hidden Treasure
Since the French era of the early 1900s, Laos has been producing coffees, yet few specialist coffee makers have explored the true potential of its optimal terroir, microclimate and humidity. In fact, this is the very first time that Nespresso has released a coffee from Laos.
Once They'd Tasted It, They Knew The Time Was Right
After tasting numerous samples for many years, our experts finally found an exceptional coffee on a farm in the town of Paksong in the misty Bolaven Plateau and set about developing a coffee produced only on this one single farm. A coffee that could finally showcase the exciting potential of this region’s rich volcanic soil and optimum terroir.
An Exceptional Environment
Laos produces two main types of coffee: Robusta and Arabica and there's over 250 coffee growing communities that depend on the crop for a living. Most of these communities are found on the misty Bolaven Plateau.
Humidity Marries Beautifully With Rich, Volcanic Soil
This region which sits at thirteen-hundred metres above sea level is blessed with its very own microclimate. Rainfall and humidity remain high not just in monsoon season, but all year round.
Discover A Fine Cereal Profile
Coffees from Laos are generally known for their distinctive cereal notes and green vegetal personality. We wanted to bring out the brightest and finest of these, expressed as golden wheat, grains and herbs.
The Brightest Cereal Notes Of Golden Wheat And Herb
To do so we gave a small portion of the beans a dark, long roast - lifting the cereal notes and bringing out just a hint of acidity. To enhance the coffee’s body and structure, we gave the remaining, larger portion a lighter, short roast. The result is a 100% washed Arabica espresso with a round and balanced flavour, and all of the heightened cereal notes and fine acidity that we set out to unlock.
Nespresso Innovation
Chosen for its exemplary expression of the region’s signature cereal note, its bold complexity and ability to thrive in this environment, this coffee is made entirely from beans from a single farm.
Hand-picking Only The Ripest Cherries
However, as with many coffees from the region, its true potential was being held back by a slight astringency. So we worked with the farmers to reduce this by insisting on a solely hand-picked crop. A less used method for the region, but the right one to avoid the immature green beans which yield this astringency in the cup.
Inspired By A Colourful Community
Whilst exploring the Bolaven Plateau we discovered much more than just a huge potential for coffee. The primary religion is Buddhism and magnificent temples adorn the hillsides boasting incredible views across the Plateau.
People Come Together To Trade, Drink Coffee, Chat And Shop
One of the most common places to witness the energy of the Lao people is in the many colourful markets. As most people live in the villages high up on hills or deep in the jungle, whatever they're not growing themselves, they travel to find it in the markets. A big part of the trade is the textiles - incredibly vibrant pieces made in village communities up the mountains and then brought to market to sell.
The Cereal Connection
Our chosen Laos Bolaven Plateau coffee shares similar aromatic profiles to some of our other Grand Crus, in particular Dulsão do Brasil and Livanto. All three coffees are characterized by a balanced and round profile with cereal notes.
Dulsão Do Brasil
Dulsão do Brasil is a Pure Origin which is milder than Laos Bolaven Plateau. However, despite growing on the other side of the world, it exhibits familiar sweet cereal and golden wheat flavours to Laos Bolaven Plateau Limited Edition.
Livanto
Livanto, a blend of Central and South American coffees. With its caramel notes combined with roasted cereal aromas, is also comparable to the sweetness of Laos Bolaven Plateau coffee. It’s less roasted than Laos Bolaven Plateau, but they also share a comparable overall intensity.
Uncover The Flavour With A Reveal Glass
A specialist coffee calls for a specialist glass, so we recommend tasting Laos Bolaven Plateau in a glass from the REVEAL Collection.
The taste of a coffee is shaped by the form of the glass. The Intense Reveal glass developed in partnership with Riedel – a 300-year-old company known for its varietal specific glassware - is the perfect vessel to help channel and amplify the Laos Bolaven Plateau’s best attributes.
In the Intense glass, the richness of the aromas are enhanced while becoming rounder and sweeter. Notes of green, dry vegetal are clearly perceivable.
Taken With Milk
We recommend drinking Laos Bolaven Plateau black to best experience the aromatic subtleties of the origin. If drunk with milk, we suggest drinking it as a Latte Macchiato.
This coffee will become sweet, rich and mellow with creamy texture. Yet you will still perceive cereal and biscuit and a touch of green vegetal notes.
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