There’s a precious process behind the spicy, woody and cocoa character of Aged Sumatra, and it’s the fruit of the craftsman’s care that began years ago. It begins with Indonesia’s signature giling basah method. The beans are then carefully aged over more than three years – until they deliver an unforgettable cup reflecting nature’s rhythms.
Try Aged Sumatra as a Cappuccino (40ml / 60ml Milk), for a full-bodied, intense treat with roasted cocoa notes and subtle, pleasantly bitter aftertaste.
This Grand Cru is Q certified: a classification distinguishing it as a specialty-graded coffee, one that demonstrates superior quality from farm to roastery.
THE AGING PROCESS
In a meticulous twist on the Indonesian wet-hulled process, the beans are aged in breathable jute bags over five years, delivering an unforgettable cup.
REFINED BY TIME
Careful aging of the coffee enhances its elegant woody note. Refined by time, the coffee gains in smoothness and complex spice notes.
One of Nespresso's sustainability achievements is ensuring that at least 80% of the capsule’s aluminium is from a recycled source.