Cap Mundo Single-Cup Coffee for Nespresso BrewersYrgacheffe blend is grown on the Southern Ethiopian highlands at an altitude of 2,400 meters. It is know for it’s elegance and sumptuous aromas with hints of jasmine. This coffee is typically wet processed and considered by some to be the cream of the crop in Ethiopia.
This is what I received to do this review.
I like the package because you can sit it on the counter and open the flap for easy dispensing.
Each capsule are individually wrapped for freshness.
The video below show the typical traditional coffee ceremony from this area. I found this HERE.
I found some more information HERE:
Ethiopia produces about 200,000 tons of coffee each year and about half of this is used within the country. About twelve million people in Ethiopia are dependent upon the coffee industry.
About fifty percent of Ethiopia’s coffee market (since liberalization) is controlled by the Ethiopian Coffee Export Enterprise (ECEE) which was previously known as the Ethiopian Coffee Marketing Corporation.
The ECEE is an independent, for-profit company and has one processing plant in Dire Dawa as well s five in Addis-Ababa. The Addis-Ababa plants can process up to 500 tons of coffee per day.
Under construction by the ECEE is 250-ton processing plant to be used for wet-processed (washed) coffee beans. The primary markets of the ECEE are the U.S., Japan, German, France, Scandinavia and the Middle East.
In general Ethiopian coffee is considered to be mild in its amount of pungency and does not have the acidity of the Kenyan coffees. Ethiopian coffee is often compared to Arabian Mocha coffee (Yemen Mocha) and indeed the coffee plants of both regions are thought to share a common origin.
Excess roasting is considered very bad for the coffee possibly destroying its character, though some still prefer the darker roasts.
The strong elixir made with the Ethiopian coffee beans such as Yirgacheffe is then served and the ceremony includes three rounds of servings. Each of these rounds has a name, with the first known as Abol. During this first round the coffee is strongest.
After the first round more hot water is added to the coffee pot, and the second round is called Hueletanya, while the third is known as Sostanya. It is permissible to enjoy only one round of the Ethiopian coffee ceremony, or to enjoy all three rounds, though one should not participate in just two rounds.
Serving is done by the youngest child present and this is symbolic of how all of the generations in Ethiopia are integrally connected. Though the young child does the serving, it is a very skilled person who does the pouring of the coffee from the coffee pot into the cups as this is considered an art.
The expert who pours the coffee during the Ethiopian coffee ceremony may have spent many years mastering the skill. The expert pourer is able to exhibit a grace and poise while lifting the pot and then allowing a very thin stream to flow uninterrupted into the cups which are first heated.
During the Ethiopian coffee ceremony all of those who attend are encouraged to share their thoughts and stories if they wish. It is also perfectly appropriate to just sit quietly. Whether you talk or remain quiet, the expectation is that the Ethiopian coffee ceremony will lead to a personal spiritual transformation.
I just thought this was interesting compared to how espresso and coffee are consumed in the US.
Well anyways my husband tried this espresso and it was not his favorite. I love the smell of coffee and just by the smell you can tell it is a mild. My husband did not care for the slight floral taste to the nespresso. He will continue to let me know if he gets used to it. I am going to try to recycle the pods and use them to start my seeds with.
The price on these are great compared to other brands. If you like espresso this is the place to find it.
I received this product to give my honest review only.