As we were developing the blend, we noticed that the freshly harvested Brazilian coffee beans had an edgy, sharp note that mellowedif we left them alone for several months before shipping. This process, known as “resting”, is now an integral part of how we produce our Volluto coffee.
Normally, coffee is rested in its own parchment, a naturally occurring papery skin that protects the bean. But, as we want to soften the coffee - so it loses its more youthful, intense taste - we remove this parchment layer and put the green beans in “supersacks” to rest for four to five months before shipping. The result is a mild and biscuity Volluto coffee, a balanced espresso enlivened
with a fresh fruit note and a subtle acidity.
“This is super risky, as the inherent quality can be lost,” said Alexis Rodriguez, Nespresso’s Head of Coffee Development. “But done properly, in clean large Brazilian supersacks,
with care, we feel confident we can stabilise the maturing of this young coffee without a loss of quality”.
But the taste of Volluto coffee is not the only reason to enjoy it. It was also the first coffee produced by our AAA Sustainable Quality™ Program, through which 80 percent of our coffee is sourced.