First we had sauerkraut, then came kombucha, now coffee is the latest item to get the fermentation treatment. But unlike its counterparts, fermenting coffee has nothing to do with boosting health benefits – it’s about unlocking aromas, flavours and depths you otherwise wouldn’t experience. 

So what exactly is fermented coffee? Essentially, all coffee goes through some sort of natural fermentation post-harvest – it’s how farmers can get to the bean inside the coffee cherry, after all – but it’s also where craftsmen can experiment and influence the flavour and aroma of the coffee. For Nespresso, this experimentation, which began in 2018, has resulted in its latest blend: La Cumplida Refinada.

Part of the Master Origins range, the new Nespresso blend is made from coffee cherries that are hand-harvested from plantations in Nicaragua. After picking, the cherries are sprayed with specific natural yeasts and left to ferment for 72 hours. It is here where the magic happens – the sugar molecules inside the cherry start to break down and mature, adding another dimension of flavour, refining the sweetness and acidity, and even adding fruity notes. Plus, with the double-roasting technique, none of the intensity Nespresso is famous for is lost. 

When brewed, you can expect exotic candied cherry, pomegranate and pineapple flavours with a smooth mouthfeel. Nespresso recommends serving with creamy dairy milk in your morning latte, cappuccino or flat white or simply enjoying black, if you like a more intense flavour.

The La Cumplida Refinada blend is available in 40ml and 110ml capsules for the Original machine, and 80ml capsules for Vertuo machines. For more information on the new blend and the competition, visit nespresso.com.