Nespresso collaborated on a new approach to fermentation with La Cumplida farmers to master the process and unlock exquisite, sweet fruity flavours.
Aromatic Profile: This surprising and unique coffee delights with wild fruity notes reminiscent of candied cherry and pomegranate.
Roasting Process: This single origin coffee is roasted using a 85/15 split roast technique. The first batch reaches a dark roast in a short time, while the second split is even darker but also short. This technique allows us to create a little intensity while preserving the fruitiness and delicate aromas of this coffee
Milk :As it is the case with many of our Limited Edition coffees, we recommend Nicaragua La Cumplida Refinada to be enjoyed black for the full aromatic experience.
Word of expert: Nicaragua La Cumplida Refinada is like a second birth of Master Origin Nicaragua: it is crafted from the same Arabica Marsellesa beans, from the same farm in the mountains surrounding Matagalpa. We completely changed the postharvest process creating a very different, red fruit taste through natural fermentation, very similar to making a different wine from the same grapes by changing the way you ferment them. Frédéric Mestdagh – Green Coffee Quality & Development Manager
Nicaragua La Cumplida Refinada is the second chapter to Master Origin Nicaragua. From the same farm nestled in the mountains surrounding Matagalpa come coffee beans from the same Arabica Marsellesa variety. But we did something altogether new with it. We developed a unique post-harvest process using natural fermentation to create a very different red fruit taste. A unique natural yeast comes into contact with the harvested coffee cherry and La Cumplida’s master craftsmen fine-tuned time and temperature to unlock only the best flavour notes. We endeavored to craft an even more sustainable coffee product. Not only does the experimental process reduce water consumption by half, but the 20 farms contributing their coffee cherry are all agroforestry havens boasting sustainable shade trees. The long harvest period provided sustained work for many laborers, and the entire project created hundreds of jobs for people in the region to manage the fermentation process and two-stage drying of the cherries.