A Fine Dining Dish Paired With Espresso? Nespresso Shows You How!

Nespresso Philippines ups the ante on how coffee is made and experienced. For this new season, they add two amazing new flavors to the their Master Origins blends: Aged Sumatra and Papua New Guinea. In partnership with Chef Josh Boutwood of Helm, the two flavors were presented through gastronomic craftsmanship where the limited edition pods were paired with exquisite dishes.

Speaking of craftsmanship, the bold flavors were expertly made with care by the farmers and artisans who handled the coffee beans to what they’ve become now. Chef Boutwood shares “I think one of the most fantastic things with Nespresso is how much they have looked into getting these wonderful limited edition coffees. Looking at what the farmers are doing—aging these beans and all the processes—they are putting care in every step until it reaches the cup. I’m in awe that I get to taste this wonderful coffee that they bring to us.”

Master Origins Aged Sumatra

All the way up a the Sayo Mountain, in the Aceh province of the island of Sumatra, skilled farmers carefully handles the beans for about three years to develop the distinctive coffee profile achieved in your cup today. It is a wet-hulled aged arabica and one is to expect a spicy woody profile with a velvety feel. Complex notes of cocoa and sweet caramel are also present throughout. 

Chef Josh paired the Aged Sumatra with his Short Rib, Cacao, and Cauliflower. The woody aroma of the Aged Sumatra delightfully prances through the aged short rib that goes well with the roasted flavours of the dish. It’s heavy-hitting but the same time well balanced.

Master Origins Papua New Guinea

In Papua New Guinea, the exceptional taste comes from the incredibly remote mountainous highlands that have remained untouched for centuries. Along with the care dedicated by smallholder farmers, these lands help the coffee to retain its honeyed sweetness for longer. This produces classic Arabica varieties from an extraordinary terroir and pulped coffee that rests for two days under the high mountain sun. This exceptional cup displays sweet fruit notes reminiscent of red berries and jam, elegantly outlined by juicy acidity and a velvety body.

Chef Josh paired the Papua New Guinea with his Chilean Sea Bass, Celeriac, Kombu, and Hazelnut. It’s a mouthful of experience as the dish provides a bite the combines earthy, grounded, and almost floral profiles. The subtlety of the fish was filled in by the Aged Sumatra to complete the experience.

The Master Origin blends, Aged Sumatra and Papua New Guinea, are available for a limited time in local Nespresso boutiques located in Power Plant Mall, The Podium Mall, and Robinsons Magnolia, pop-up stores in Greenbelt 5, One Bonifacio High Street Mall, Shangri-La Mall, TriNoma, Alabang Town Center, SM Mall of Asia, and SM Aura, and online at www.nespresso.ph.

Art by Raff Colmenar