This is the Nespresso Master Origin Nicaragua. It’s a coffee processed using the Black Honey method where the coffee cherry or mucilage remains on the bean and is covered while drying. The sticky mucilage substance is high in sugar and acids and absorbed by the bean during the fermentation process over 15 days to give a full-bodied, sweet and fruity flavour.
The coffee is a medium-roast with an intensity of 5 out of 13 and comes in a gold capsule printed with the name ‘Nicaragua’.
The coffee is a translucent brown colour with a sweet coffee aroma. Prepared as a long black with a 1:1 water to espresso ratio, the coffee had a moderate fruity acidity at the head before the cereal notes of the coffee reveal themselves in the body with a distinct, pulpy pome-like sweetness that restrained the initial acidity for an enjoyable roasted finish that lingered pleasantly on the palate. The coffee is a very smooth nectar-like mouthfeel with the balanced sweetness and acidity of ripe stone fruit, such as apricots.
This Nespresso Nicaragua contained 10 x 5.7 g capsules. It was produced in Switzerland and purchased in Sydney, Australia in 2020.