A new fermentation approach creates fantastic new flavour
25/11/22
Launched in 2021, Nespresso’s first fermented coffee, La Cumplida Refinada, was named after the farm on which it was grown, owned by a farmer called Clément Ponçon. a French agronomy engineer who moved to Nicaragua in 1974 and fell in love with the country, buying a small farm four years later, followed by La Cumplida in 1991.
Clement was a true coffee innovator, with a passion for sustainability that he passed on to his son, Eric Ponçon, Regional Director of ECOM.
It was Eric who started the relationship with Nespresso back in 2003 in Costa Rica. Today, ECOM and Nespresso continue to innovate towards the future of coffee, through creations like La Cumplida Refinada. This exciting variety was developed through an innovative new fermentation approach, which involved spraying the ripest, carefully hand-harvested coffee cherries with natural yeasts and letting them ferment for 72 hours.
The result? A sweet and light flavor profile, bursting with wild fruity notes – something truly different for end consumers worldwide.
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