NEXE BUIO Espresso
(Dark Roast Espresso Blend)
Our dark roast espresso blend brings together the bold flavours of high-grade, organic beans, roasted in small batches by local family firms or co-ops, where quality is more important than quantity. But it’s not just the taste that matters to us, we care about how our coffee is made. We use only the best ingredients that are grown, harvested and roasted in a socially and environmentally responsible way.
We work with a small family farm from the Andean province of Moyobamba in Peru whose beans have a well-balanced exotic flavor, with notes of sweet brown sugar, vanilla and heavy chocolate and a honey aroma. Our Ethiopian beans come from a small family farm on the Kanyon Mountain, in the south of the country some 320 miles from the capital city of Addis Ababa. Their beans carry a sweet, clean, and floral honeysuckle aroma, with notes of caramel, lemon tart in a cup with medium acidity and juicy body. In Indonesia, we source different varietals, from a women-led co-op from the Gayo highlands of Aceh province on the island of Sumatra. Their beans produce a coffee with a juicy body, with clean notes of lemon and lime, cacao, pipe tobacco, light ginger and a long finish.
After all the work we put into making our Nespresso-compatible, plant-based NEXE pod, we weren’t about to put just any coffee inside — it had to be perfect, inside and out. That’s why we worked with Jason Rennie, formerly of Ethical Bean, to help develop our signature dark roast blend. After a year looking for just the right combination of beans, we’re confident that we have the best coffee for the best capsule.
The beans are ground and packaged at our Canadian facility and sealed for freshness in the NEXE pod, one of the world’s only officially Nespresso-compatible capsules that are biodegradable in your city’s composting facility.
|Blend||Organic Peru SHG GP||Organic Ethiopia Guji Gr2 Kayon Mountain||Organic Sumatra Mandheling Gayo Gr1|
|Elevation||1,600-1,700M||1,950 to 2,200M||1,600-1,700M|
|Varietals||Typica, Bourbon, Caturra, and Catimor||Assorted heirloom||Typica, Bourbon, Caturra, and Catimor|
|Flavour profile||Well balanced exotic flavor, sweet brown sugar/vanilla and honey aroma, and heavy chocolate notes.||Sweet, clean, floral honeysuckle aroma, caramel, lemon tart in a cup with medium acidity and juicy body||Cupping with a juicy body, lemon/lime, cacao, clean, pipe tobacco, light ginger and long finish|
|Preparation||Fully washed, sun dried||Dry and wet processed on raised beds and sorted by hand||Wet-hulled and sun dried|
La Esperanza Estate
Esperanza translates as hope in English and that’s what the La Esperanza Estate means to the family that runs it. Situated in the north of Peru, in the mountainous Andean province of Moyobamba, they grow Bourbon, Typica, Caturra and Catimor varietals using organic methods, in an environmentally sustainable manner.
Kanyon Mountain Coffee Farm
Established in 2012, the Kanyon Mountain Coffee Farm is owned and operated by Ato Esmael and his family. Situated in the southern part of Ethiopia, in the Oromia region about 320 miles from the capital city of Addis Ababa, Ato started his farm with the aim of producing high quality coffee, in a socially and environmentally responsible way. The farm grows different heirloom varietals that are processed and washed by hand.
The Ketiara Cooperative was established in 2009 by Mrs. Ramah, who wanted to bring better pay and greater rights to the small family farms in the Aceh region of Indonesia. The co-op began with 37 coffee traders and farmers and has since grown to nearly 2,000 members, becoming one of the most successful cooperatives in the country and one of the very few organizations led by a woman. The cooperative grows Bourbon, Typica, Caturra and Catimor varietals.