This past weekend, Nespresso invited me to visit them at the Nelson Mandela Market on the Square in Sandton to share in the launch of their exciting new permanent range of coffees called Master Origin. As a coffee fanatic, how could I resist? So, with my refined palate and adventurous spirit in tow, I headed off to the market to check out what Master Origin has to offer.

This is what I learned: Master Origin is a pretty special range as it focuses primarily on the master craftsman behind each nation’s coffee, and the unique and passionate processes that go into making these exceptional blends. These five distinct coffee sensations are from every corner of the globe: India, Nicaragua, Ethiopia, Colombia and Indonesia. Within each selected region, Nespresso formed a partnership with the local farming experts and embarked on a mission to test innovative and demanding farming practices, all with the goal of crafting incredible new coffee aromas and tastes.

For instance, in Colombia, the typical harvest time was pushed to the limit – each coffee cherry was left on the tree, risking fermentation, until it was exactly the right shade of deep purple to be picked. The process – referred to as “late harvest” – uses only high grown, washed processed Colombian Arabica. Its signature lively acidity comes from coffee farmers who dared to wait longer before harvesting their crop. The coffee cherry – almost deep purple – hangs heavy on the branches. With each day, the fruit sugars seep deeper into the heart of the coffee bean. Knowing when the time is ripe is the farmers’ skill.

What I love about this range is that they really explore the experience that goes into the perfect blend. Understanding the commitment and care behind each process gives one another level of appreciation for the coffee. While I enjoyed them all in their unique way, the flowery, fruity and vibrant Colombian coffee really stood out for me. The fact that farmers are bold enough to push their yield to the limit get the perfect flavour from the cherries is amazing.

To celebrate this coffee, I thought I’d share a great summertime recipe with you: J’Something’s Sangria de Fonseca. Perfect for lazy summer afternoons with friends!

Sangria de Fonseca (Serves 2)

Ingredients: 

• 2 capsules Nespresso Master Origin Colombia , brewed as lungos;
• 3-4 ice cubes;
• 200 ml water;
• 1⁄4 cup mixed berry juice;
• 1⁄4 cup strawberries, chopped;
• 1⁄4 cup blueberries;
• 1⁄4 cup raspberries;
• 50 ml sugar; and
• Drop or two of Aroma Strawberry

Method: 

• Brew coffee and add to a shaker with 3 ice cubes, add mixed berry juice and berries
  and shake;
• Top up with 200ml of cold water;
• Put sugar and water into a pot and bring to a boil, add 1-2 drops of Aroma Strawberry and reduce heat. Simmer until reduced and thickened, then remove from heat and allow to cool;
• Add 10-15 ml of strawberry sugar syrup to the berry juice and coffee and stir; and
• Serve berry and coffee mixture in a glass over some more ice, with or without fruit.