We make uncompromising choices, one after another, to bring you exceptional coffee.
After all, we are the choices we make aren’t we?
Perfect coffee pleasure is no accident; it must be deliberately created, consistently and without compromise, cup after cup, by living our principles.
Along the complex path from bean to cup there are quicker ways of doing things than we do, and there are certainly cheaper ways. But there is no better way. Knowing a single faulty bean can taint a whole batch, we take control of quality down to the very last one – with a deliberate dedication to getting the details right at every step of the way.
In our AAA Sustainable Quality™ Program,
we're learning together with our farmers how
to improve their farms. At the end of the day,
it's the farmers who best understand their coffee trees.
Juan Diego, Nespresso AAA Manager in Costa Rica
At the closest agricultural concept to how we view our coffees, we borrowed from the world of wine. In the wine industry, the term Grand Cru can be given to wines of the highest quality classification.
At Nespresso our selection begins with the best raw materials we can find, because only the best beginning holds the promise of an incredible cup of coffee. We start at origin with fine specialty grade coffees that meet stringent physical criteria and specific taste profiles, necessary to create our distinctive Grands Crus.
Our approach necessitates another level of selectivity which concerns the sustainability of the coffee tree and coffee world in general.
To address the issue of coffee's future, we created the Nespresso AAA Sustainable Quality™ Program in 2003 in conjunction with the non-profit, Rainforest Alliance. This approach 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, it is about a long-term relationship and continued loyalty to the coffee farmers in the program.
"Our certification system impacts positively thousands
of farmers, families and the environment."
- Chris Wille, Chief Rainforest Alliance
The fruit of the Coffea Rubiaceae tree, coffee grows between the Tropics of Capricorn and Cancer.
As with wine, great coffee draws its characteristics from its terroir: the result of harmony between soil, weather conditions, variety, aspect and altitude. We call the tree's fruit a "cherry" for its luscious red colour whe ripe and its cherry-like shape. As with any fruit, coffee tastes best when harvested perfectly ripe.
Offer customers a moment to remember
Cherries from the same tree will ripen at differing rates and therefore should be picked at different times. In order to pick only correctly ripened fruit, the majority of coffees used for Nespresso Grands Crus are harvested by hand. Though costlier in time and money, this guarantees the best quality, since beans that are too green or overripe, are eliminated. From the French word "terre" (soil), terroir designates a defined region where in the growing environments are of similar altitude, soil composition and climate (temperature, rainfall, sunshine, humidity etc).
Safeguarding quality through all of a coffee stages from farm to cup requires us to carry out repeated and systematic physical and taste checks: prior to bagging the coffee at origin, prior to transporting by sea or air, and againm upon arrival in Europe. Taste (or "cup") testing ensures only the finest, cleanest coffee is selected.
Just as a perfumer knows the harmonics of his ingredients, so our master blenders create aromatic compositions. We develop our Grands Crus in a blend composition much like a form of magical alchemy. Nespresso panel cuppers are intensively trained and tested, certified and re-certified every 3 months for their ability to identify quality. Sensory evaluation looks beyond physical attributes, linking taste to variety, terroir and care in cultivation. Back in Switzerland, we develop our Grands Crus in a blend composition much like a form of magical alchemy. We select specific coffee origins for their unique characteristics, (aroma, flavour, body, etc), combining components in proportions designed to enhance their individual brilliance.
For each of their Grands Crus, Nespresso select only some of the best beans in the world.
Nespresso Quality Specialist, Green Coffee
Roasting and grinding are vital stages towards creating a Grand Cru as here we reveal the full flavor and aromatic potential of green coffee beans.
Correct roasting depends on finding the time, temperature and other parameters best suited to a blend, thereby allowing origin characteristics to be fully expressed.
As part of our vision, Nespresso has already put in place used capsule collection capacity for recycling above 80% at end 2013, reaching our target one year earlier than planned. In the final quality step to the customer, extraction, Nespresso's comprehensive quality system ensures that finished capsules interact with machines in such a way as to extract all the flavours that have been so carefully sought, selected for, roasted, ground and packed... In other words, to serve as the ultimate expression of all that has gone heretofore.
Our brewing systems operate at the right water temperature, quantity and pressure for each Grand Cru design, so they deliver our quality promise in te cup. Freshness aside, aluminum is infinitely recyclable. Nespresso Research & Development aimed to ensure that the material chosen not only locks in the aromatics we've worked so hard to secure, but that it is ecologically sound. When compared with the production of primary aluminium, recycling of aluminium products consumes as little as 5% of the energy and emits only 5% of the greenhouse gases.