Limited Edition

COLOMBIAN TERROIRS

Colombian terroirs
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Ultimate coffee creations , A collection of Espresso based ultimate recipes
Limited Edition

COLOMBIAN TERROIRS

TWO TERROIRS, TWO CHARACTERS

Discover Cauca and Santander in duo
and appreciate their differences like an expert…
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The Coffees

Cauca and Santander are brothers from the same origin:
100% Pure Colombia Arabica Coffee

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INTENSITY

6
ROASTED
BITTER
ACIDITY
SMOOTH
FRUITY-WINEY

Cauca is a coffee with fruity-winey and ripe fruits notes, complex and aromatic, juicy with fine acidity.

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plant

INTENSITY

7
ROASTED
BITTER
ACIDITY
SMOOTH
FRUITY-WINEY

Santander is a coffee with hints of toasted bread and caramel notes, balanced and round.

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The Terroirs

Under the influence of their natural environment,
Cauca and Santander develop their taste subtleties

The Region

In the South-West of Colombia, Cauca Grand Cru is grown in the green, rolling mountainous region of Cauca, warmed by the equatorial sunshine.

topo
MINIMAL ALTITUDE (M) 1100
MAXIMAL ALTITUDE (M) 2300

Located at the North-East of Colombia, Santander Grand Cru plantations are surrounded by the dry, steep and mountainous region of Santander.

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MINIMAL ALTITUDE (M) 1200
MAXIMAL ALTITUDE (M) 1900

The Farms

In this green region, coffee generaly grows on slopes in small but numerous farms.
AVERAGE FARM SIZE 2.55 HA
14 660 AAA FARMS
In the region of Santander surrounded by mountains, coffee farmers cultivate their coffee in medium-sized farms.
AVERAGE FARM SIZE 10.5 HA
1 389 AAA FARMS

The Climate

DAY TEMPERATURE
30°C
NIGHT TEMPERATURE
14.6°C

SUNLIGHT
REGULAR AT EQUATOR
ANNUAL RAINFALL
2100 MM
The high temperature variations between days and nights associated to relatively high altitudes, reduce the coffee bean ripening rhythm and give it higher levels of acidity and very particular sweet notes.
DAY TEMPERATURE
30°C
NIGHT TEMPERATURE
20°C

SUNLIGHT
BALANCED WITH SHADOW
ANNUAL RAINFALL
1600 MM
To protect coffee plants from intensive sunlight, farmers cultivate the coffee under the shades of tall trees such as Guamo, Guayacan and Tachuealos. The coffee produced has a balanced body and medium acidity.

The Ground

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GROUND
OF CAUCA
ORGANIC 14%
MINERAL 13%
VOLCANIC 73%

The soil of Cauca is volcanic and humid. The coffee that grows there develops red fruit aromas and tangy flavour.

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GROUND
OF SANTANDER
MINERAL 88%
ORGANIC 8%
VOLCANIC 4%

In Santander, the soil is calcareous and dry. The coffee produced has characteristical herbal and frutal notes.

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Tasting Experience

Discover Cauca and Santander in duo
and appreciate their differences like an expert…

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Coffee profiles

The Cups

Taste the rich aroma of Cauca and Santander in exclusive cups inspired by the duality of their terroirs of origin.

Two jewel-like porcelain cups designed by Christian Ghion that graphically reinterpret the iconic topography of each terroir.
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plant cauca
The Cauca Grand Cru is characterised by its fruity-winey aroma and a slightly tangy taste. This intensity 6 Limited Edition will seduce you with its complex, refreshing aroma.
plant santander
The Santander Grand Cru is a balanced coffee with an intensity 7. Let yourself be surprised by its unique taste of toasted bread and delicate caramel notes.

Coffee & Milk

When milk meets the Colombian Terroirs Limited Edition….

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glass

Cappuccino

40 ml of coffee + 60 ml of milk froth Enjoy the Cauca Grand Cru as a Cappuccino for a balanced and flavourful indulgence that brings out its delicious toasted cereal notes.

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glass

Latte Macchiatto

40 ml of coffee + 120 ml of milk froth Combine the smoothness of milkfroth with the rich body of the Santander Grand Cru to create a creamy Latte Macchiato, enhanced with sweet biscuit and hazelnut notes.

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The AAA Program

The unique taste of these two Grands Crus comes from the joint effort between Nespresso and exceptional coffee farmers.

NESPRESSO AAA logo AN 11 YEAR PARTNERSHIP

The Nespresso AAA Sustainable quality™ Program was launched in 2003 in collaboration with the Rainforest Alliance to help protect the future of the highest quality coffees required by Nespresso for consumers and secure the livelihoods of the farmers that grow them.

At the end of 2013, Nespresso was already sourcing 84% of its coffee from approximately 62,000 AAA farmers.

AAA in Colombia colombian

Since 2006, Nespresso has supported more than 35,000 colombian coffee farmers to improve the sustainability of quality coffee production, providing training and technical assistance with the help of the Federación Nacional de Cafeteros and other partners.

Growing coffee can be a challenging business for smallholder coffee farmers. That's why Nespresso has invested in several projects to bring more small-scale farmers in Colombia into the Nespresso AAA Sustainable Quality™ Program

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play santander

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for the purchase of the Colombian Terroirs 5-sleeve pack

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*The Limited Edition assortment contains 3 sleeves of Santander Grand Cru and 2 sleeves of Cauca Grand Cru. The free delivery is applicable for a purchase including at least one assortment. This offer is linked to your Nespresso Club Member number for orders placed by phone, mobile App or online on www.nespresso.comand is valid until xx.xx 2014. .
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and benefit from an exclusive selection!

Discover our 30 sleeves packs for your customer’s pleasure…

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The Assortment contains 30 sleeves of coffee: XX sleeves of XX
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Piña-coco Latte

latte macchiato
Preparation time: 5 min.
Difficulty: Medium
Ingredients
  • 2 capsules of Grand Cru Santander
  • 200 ml / 7 oz of milk
  • 2 cl / 0.7 oz of pineapple syrup
  • 2 cl / 0.7 oz of coconut syrup
  • 1 pineapple slice
  • 1 teaspoon of grated coconut
Material
  • Aeroccino
  • 1 tall Recipe Glass (350 ml / 12 oz)
Preparation
  • Pour 2 cl / 0.7 oz of pineapple syrup in the recipe glass
  • Froth the milk and 2 cl / 0.7 oz of coconut syrup using the Aeroccino milk frother (hot froth)
  • Pour 200 ml / 7 oz of hot milk in the glass
  • Add the milk froth
  • Pour two capsules of Grand Cru Santander (2 x 40ml / 1.4 oz)
  • Decorate with a pineapple slice and sprinkle some grated coconut.


Iced Praline Latte

latte macchiato
Preparation time: 5 min.
Difficulty: Easy
Ingredients
  • 2 capsules of Grand Cru Santander
  • 1 teaspoon of praline spread
  • 200 ml / 7 oz of milk
  • 4 cl / 1.4 oz of praline syrup
  • 1 teaspoon of hazelnut splinters
Material
  • Aeroccino
  • 1 tall Recipe Glass (350 ml / 12 oz)
  • 1 shaker
Preparation
  • Take an iced glass (put it empty one hour in the fridge or fill it with icecubes 10 minutes before starting the preparation)
  • Pour two teaspoons of praline spread in the glass
  • Mix 160 ml / 5.6 oz of cold milk with 2 cl / 0.7 oz of praline syrup
  • Pour the mix in the glass
  • In a shaker, pour 2 capsules of Grand Cru Santander (2 x 40ml / 1.4 oz)
  • Shake with 3 ice cubes to cool the coffee
  • Pour the coffee in the glass
  • Froth 40 ml / 1.4 oz of milk and 2 cl / 0.7 oz of praline syrup using the Aeroccino milk frother (cold froth)
  • Pour the froth in the glass
  • Decorate with the hazelnut splinters.


Iced Tropical Cocktail

latte macchiato
Preparation time: 5 min.
Difficulty: Medium
Ingredients
  • 1 capsule of Grand Cru Cauca
  • 1 scoop of passion fruit sorbet
  • 5 cl / 1.8 oz of sparkling water
  • 1 cl / 0.4 oz of passion fruit syrup
  • 2 soup spoons of crushed ice
  • 2 red currant bunches
  • 3 ice cubes
Material
  • 1 tall Recipe Glass (350 ml / 12 oz)
  • 1 shaker
  • 1 straw
Preparation
  • Drop the passion fruit sorbet scoop in the glass and crush it to obtain a flat surface
  • Drop 5 red currants and recover them with one spoon of crushed ice
  • Repeat this (5 red currants recovered by one spoon of crushed ice)
  • Mix separately 5cl of sparkling water with 1 cl / 1.8 oz of passion fruit syrup
  • Pour this mix in the glass
  • Pour a Grand Cru Cauca (40ml / 1.4 oz) in a shaker and shake it with 3 ice cubes
  • Pour it in the glass
  • Decorate the glass with a red currant bunch.


Blackberry-Ginger Espresso Macchiato

latte macchiato
Preparation time: 2 min.
Difficulty: Easy
Ingredients
  • 1 capsule of Grand Cru Cauca
  • 10 cl / 3.5 oz of milk
  • 2 cl / 0.7 oz of ginger syrup
  • 1.5 teaspoon of blackberry jam
  • 1 blackberry
Material
  • Aeroccino
  • 1 tall Recipe Glass (350 ml / 12 oz)
Preparation
  • Froth 10 cl / 3.5 oz of milk and 2 cl / 0.7 oz of ginger syrup using the Aeroccino milk frother (hot froth)
  • Pour 1.5 teaspoon of blackberry jam in the glass
  • Pour the Grand Cru Cauca (40 ml / 1.4 oz)
  • Add the milkfroth on the coffee surface
  • Decorate with one blackberry.