Capriccio is an Espresso with a balanced bouquet, a light acidity and a very characteristic cereal note. It is composed of Arabicas from South America including Brazil, in ideal proportions, and a touch of lightly roasted Robusta.

A blend of East African, Central and South American Arabicas which has been lightly roasted to preserve the fragile citrus note that creates the personality of Cosi. This very refreshing lemony note develops on a light body.

Envivo Lungo was specially designed for the morning by Nespresso Coffee Experts. It is a long-cup that stimulates the senses through its high intensity and generous character. This dark roasted coffee is a blend of a distinctive Arabica from India with a Robusta from Mexico. In cup, it reveals a bold character and a full body, roasted notes and rich scents reminiscent of aromatic woods and gingerbread.

As in the age of sailing ships, Indian Malabar Arabica beans are exposed to monsoon winds after harvest to reveal a distinguished aromatic profile. We blend these with Latin American Arabica beans to create a Lungo with a truly intense character. This full-bodied Lungo, rich in aroma, expresses itself in beautiful sweet cereal and malty toasted notes, and it offers a pleasant bitterness with an exquisite fullness on the palate thanks to its round and smooth texture.

Pure Arabica from South America, Linizio Lungo is a well-rounded blend made of Brazilian and Colombian coffee. The split-roasting gives a cereal, malty note typical for the Bourbon variety, while maintaining its mild and smooth character.

A complex yet balanced marriage between South American Arabicas cultivated at high altitude, among which “Cerrado” from Brazil, and an East African Arabica. Vivalto Lungo combines roasted and subtle floral notes. Split roasting of the beans enhances the character of each origin.

A complex yet balanced blend, Vivalto Lungo Decaffeinato has the same rich character as the original Vivalto Lungo coffee: roasted, lightly woody with sweet cereal and subtle floral notes. It is a pure Arabica blend from several origins including South America and East Africa. The aromatic profile of these coffees is carefully preserved during the decaffeination process, which respects the coffee bean’s true nature, allowing us to maintain the strength and richness of its aromas.

Delightfully scented, Volluto has a round body, with sweet biscuit and light fruit notes. A combination of Brazilian and Colombian Arabicas, its light roast allows all the finesse of this coffee to be expressed.

Delightfully sweet and smooth, Volluto Decaffeinato has the same rich flavours and round body as the original Volluto coffee. The selected pure Arabica beans from South America are roasted lightly and separately to highlight their specificities and reveal the sweet biscuity, fresh and fruity notes. The aromatic profile of these coffees is carefully preserved during the decaffeination process, which respects the coffee bean’s true nature, allowing us to maintain the strength and richness of its aromas.

Master Origin Colombia with Late Harvest Arabica uses only high-grown, washed processed Colombian Arabica. Can you taste the lively acidity and the burst of winey red fruit aromas? That comes from those coffee farmers who dared to wait longer before harvesting their crop.

This is Ethiopian Arabica at its finest - decadently aromatic. It has an orange blossom aroma, but the rich fruit jam notes come from the sun-dried coffee in Master Origin Ethiopia with dry processed Arabica. Continually hand-turning the coffee cherry to ensure even drying calls for great care. And Ethiopian farmers have used this method for longer than anyone else.

Master Origin India with Robusta Monsoon gets its intense, woody, spicy aromatics from the monsooned Robusta blended into Indian Arabica. Monsooning coffees is unique to India’s southwest coast. Months of monsoonal winds repeatedly swell and dry the beans. It mimics the journey it used to take when sailing to Europe.

Master Origin Indonesia with wet-hulled Arabica is a race against rain. Sumatran farmers wet-hull their coffee because of the humid climate. They remove the parchment when the coffee is soft and moist because exposed beans dry faster. The method is unique to them and produces the classic Indonesian taste - velvety thick, wildly aromatic, notes of cured tobacco.

If Black Honey processing were the easy road to a nectarous coffee, they’d all do it. But only a few farmers dare. It’s a rare process because it calls for meticulous monitoring. Master Origin Nicaragua with ‘Black-Honey’ processed Arabica contains this coffee. It gives this Nicaraguan Arabica its smooth honeyed texture and sweet cereal notes.

Capriccio is an Espresso with a balanced bouquet, a light acidity and a very characteristic cereal note. It is composed of Arabicas from South America including Brazil, in ideal proportions, and a touch of lightly roasted Robusta.

A blend of East African, Central and South American Arabicas which has been lightly roasted to preserve the fragile citrus note that creates the personality of Cosi. This very refreshing lemony note develops on a light body.

Envivo Lungo was specially designed for the morning by Nespresso Coffee Experts. It is a long-cup that stimulates the senses through its high intensity and generous character. This dark roasted coffee is a blend of a distinctive Arabica from India with a Robusta from Mexico. In cup, it reveals a bold character and a full body, roasted notes and rich scents reminiscent of aromatic woods and gingerbread.

As in the age of sailing ships, Indian Malabar Arabica beans are exposed to monsoon winds after harvest to reveal a distinguished aromatic profile. We blend these with Latin American Arabica beans to create a Lungo with a truly intense character. This full-bodied Lungo, rich in aroma, expresses itself in beautiful sweet cereal and malty toasted notes, and it offers a pleasant bitterness with an exquisite fullness on the palate thanks to its round and smooth texture.

Pure Arabica from South America, Linizio Lungo is a well-rounded blend made of Brazilian and Colombian coffee. The split-roasting gives a cereal, malty note typical for the Bourbon variety, while maintaining its mild and smooth character.

A complex yet balanced marriage between South American Arabicas cultivated at high altitude, among which “Cerrado” from Brazil, and an East African Arabica. Vivalto Lungo combines roasted and subtle floral notes. Split roasting of the beans enhances the character of each origin.

A complex yet balanced blend, Vivalto Lungo Decaffeinato has the same rich character as the original Vivalto Lungo coffee: roasted, lightly woody with sweet cereal and subtle floral notes. It is a pure Arabica blend from several origins including South America and East Africa. The aromatic profile of these coffees is carefully preserved during the decaffeination process, which respects the coffee bean’s true nature, allowing us to maintain the strength and richness of its aromas.

Delightfully scented, Volluto has a round body, with sweet biscuit and light fruit notes. A combination of Brazilian and Colombian Arabicas, its light roast allows all the finesse of this coffee to be expressed.

Delightfully sweet and smooth, Volluto Decaffeinato has the same rich flavours and round body as the original Volluto coffee. The selected pure Arabica beans from South America are roasted lightly and separately to highlight their specificities and reveal the sweet biscuity, fresh and fruity notes. The aromatic profile of these coffees is carefully preserved during the decaffeination process, which respects the coffee bean’s true nature, allowing us to maintain the strength and richness of its aromas.

Master Origin Colombia with Late Harvest Arabica uses only high-grown, washed processed Colombian Arabica. Can you taste the lively acidity and the burst of winey red fruit aromas? That comes from those coffee farmers who dared to wait longer before harvesting their crop.

This is Ethiopian Arabica at its finest - decadently aromatic. It has an orange blossom aroma, but the rich fruit jam notes come from the sun-dried coffee in Master Origin Ethiopia with dry processed Arabica. Continually hand-turning the coffee cherry to ensure even drying calls for great care. And Ethiopian farmers have used this method for longer than anyone else.

Master Origin India with Robusta Monsoon gets its intense, woody, spicy aromatics from the monsooned Robusta blended into Indian Arabica. Monsooning coffees is unique to India’s southwest coast. Months of monsoonal winds repeatedly swell and dry the beans. It mimics the journey it used to take when sailing to Europe.

Master Origin Indonesia with wet-hulled Arabica is a race against rain. Sumatran farmers wet-hull their coffee because of the humid climate. They remove the parchment when the coffee is soft and moist because exposed beans dry faster. The method is unique to them and produces the classic Indonesian taste - velvety thick, wildly aromatic, notes of cured tobacco.

If Black Honey processing were the easy road to a nectarous coffee, they’d all do it. But only a few farmers dare. It’s a rare process because it calls for meticulous monitoring. Master Origin Nicaragua with ‘Black-Honey’ processed Arabica contains this coffee. It gives this Nicaraguan Arabica its smooth honeyed texture and sweet cereal notes.