YOU NEED A CUPPA

Jump­start your day with Nespresso.

Esquire (Singapore) - - Special Feature -

Imag­ine life with­out coffee. How would we ask some­one out? Would our bosses still be alive? How empty our In­sta­gram feeds would be! There are fewer things more uni­ver­sally loved than a cup (or three) of coffee, and luck­ily for us, the peo­ple at Nespresso have just rolled out two new Lim­ited Edi­tion flavours.

Though born in dif­fer­ent com­mu­ni­ties, both Pure Ori­gin cof­fees are 100 per­cent sourced from their re­spec­tive coun­tries and split roasted to be en­joyed as a cap­puc­cino, a latte or a mac­chi­ato, or sim­ply with a dash of milk. In cre­at­ing th­ese cof­fees, Nespresso pays trib­ute to two small but highly knowl­edge­able and mo­ti­vated grow­ing com­mu­ni­ties by cel­e­brat­ing both their ex­tra­or­di­nary com­mu­nal spirit as well their de­vo­tion to pro­duc­ing the best qual­ity beans that are ap­pre­ci­ated world­wide. Nespresso has mar­ried the ded­i­ca­tion of th­ese farm­ers with their own firmly es­tab­lished ex­per­tise in roast­ing and grind­ing tech­nol­ogy to bring us the Lim­ited Edi­tion UMU­TIMA wa Lake Kivu and TANIM de Chiapas.

UMU­TIMA wa Lake Kivu, har­vested and sorted by hand us­ing the lat­est con­tem­po­rary prac­tices from the grow­ing com­mu­ni­ties of Lake Kivu in Rwanda, is the re­sult of a re­fresh­ing blend of fluid tex­ture with bright, juicy fruit notes fur­ther en­hanced by a del­i­cate af­ter­taste, and is best en­joyed as an espresso or a lungo. If you’re feel­ing fancy (or hard­work­ing), it can be eas­ily mod­i­fied to make a lemon­grass vi­en­nois or a co­rian­der long drink.

TANIM de CHIAPAS, on the other hand, is grown in the volcanic high­lands of Chiapas in Mex­ico, along­side other crops like av­o­ca­does and or­anges, us­ing tra­di­tional prac­tices that have been passed down through the gen­er­a­tions. Like UMU­TIMA wa Lake Kivu, this coffee con­tains hints of stone fruit flavours—ex­cept it also boasts co­coa notes, bal­anc­ing its silky, smooth tex­ture and bready aro­mas with nutty sweet­ness. It is rec­om­mended that you en­joy this as a ristretto or an espresso, but the coffee can also dou­ble up as a pop­corn cap­puc­cino or a caffè mar­garita with the help of some ex­tra in­gre­di­ents.

Go on. Your In­sta­gram feed, pro­duc­tiv­ity most im­por­tantly, taste buds need it.

lev­els, and

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