Original
World Explorations
Vienna Lungo Decaffeinato
Round & Smooth
intensity of
7
NOK 68.90
Capsule price: NOK 6.89
80 % recycled aluminium*
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*See Terms and Conditions
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Terms & Conditions
*The offer is personal and valid only once per Nespresso member during the period of March 17, 2025 - March 30, 2025. The discount will be automatically deducted at checkout when you log into your account. You can maximum order 500 capsules with the offer.
Please note that the offer cannot be combined with other Nespresso offers or discounts.
We reserve the right for sold-out products and any printing errors.
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80% of the aluminium in our capsules is recycled aluminium
Aluminium is the perfect barrier to oxygen, light and humidity and to protect the freshness and the aromas of high-quality coffee, over time. Besides that is infinitely recyclable and is one of the most widely recycled materials in the world.
The only way to become more circular is to ensure what comes to an end always becomes a new beginning.
The only way to become more circular is to ensure what comes to an end always becomes a new beginning.
Round & Smooth
Remarkably rounded and smooth. You can’t miss the warming notes of malty cereal that shine through this blend.
Best served as
Lungo (110 ml)
Notes
Malted Cereal
Body
2 of 5
Bitterness
2 of 5
Acidity
2 of 5
Roastiness
3 of 5
Vienna Lungo Decaffeinato
Vienna's coffeehouse tradition shaped the city's coffee culture, known for recipes and a smooth taste. World Explorations Vienna Lungo Decaffeinato reimagines this in a balanced long cup that delights with every sip. After decaffeination, we roast sweet Brazilian and Colombian Arabicas to reveal their inviting malty and aromatic notes. Enjoy it like a local: top up your decaf Lungo with hot water or whipped cream and pair it with a slice of cake.
Origin
Similarly to its fully-caffeinated counterpart, Vienna Decaffeinato is created using 100% Arabica beans from Colombia and Brazil
Roasting
After decaffeination, this blend is roasted to a medium degree using a split roast technique, separating the beans by origin to make the most out of their specific profile.
