Nespresso has introduced two rare coffees, exclusive to a handful of Australia’s leading chefs and restaurants. Nespresso’s Exclusive Selection single origin coffees are served at Melbourne’s Vue de monde, Sydney’s Tetsuya’s, Ormeggio at the Spit, No. 1 Bent Street and Bowral’s Biota.

Introduced to a select number of Michelin-starred restaurants internationally in 2017, the two new coffees come from very different but equally remote origins. The first, Kilimanjaro Peaberry, is grown on the steep and fertile slopes of Mount Kilimanjaro in Tanzania, while Népal Lamjung is cultivated in small plantations located in the Himalayan foothills of Nepal, home to one of the world’s rarest beans.

Nespresso has been working closely with small coffee-growing communities in both areas to produce coffees which are not only exceptional, but environmentally and socially sustainable.Each coffee has a unique flavour profile. Kilimanjaro Peaberry is the lighter of the two, possessing a full bodied and incredibly fruity character, with notes of exotic fruits.

In contrast, Nepal Lamjung is a rich, intense coffee with a soft, velvety texture and notes of fresh toast. Nespresso has a long history of working with some of the world’s leading chefs, and this latest launch is another step in enhancing the coffee experience they deliver to their guests and maintaining its consistency.

“Coffee is typically the last thing guests will taste before they leave a restaurant and so it lingers in their memory. For us, choosing the right coffee is as important as choosing the right wine,” says chef Tetsuya Wakuda.

Chef Shannon Bennett agrees: “Coffee is integral to the overall dining experience – it’s the last impression, the final moment. It’s not the time to drop the ball.”

Nespresso recently gathered 14 of the world’s top chefs, including Wakuda, at their headquarters in Lausanne, Switzerland, to discuss the evolving role of coffee in restaurants. “We’re committed to helping chefs meet their guests’ demand for exceptional coffee and it’s exciting that chefs like Shannon (Bennett), Tetsuya (Wakuda) and James (Viles) have had such a positive response to these two coffees,” says Nespresso Coffee Ambassador Mitch Monaghan.

Bennett says: “It’s an important point of difference for Vue de monde, to offer a coffee that’s exclusive and rare, but which still reflects best practice cultivation and production. The world of coffee is exciting and complex and we really enjoy encouraging our guests to explore it further with us.”

Source: Nespresso