Like all of us, this Nespresso coffee improves with a nice, long rest.

There’s an unexpected trick to creating our Volluto coffee, a light and sweet blend of Brazilian and Colombian Arabicas, and one of Nespresso’s oldest Grand Cru coffees.

Normally, coffee is rested in its own parchment, a naturally occurring papery skin that protects the bean. But, as we want to soften the coffee - so it loses its more youthful, intense taste - we remove this parchment layer and put the green beans in “supersacks” to rest for four to five months before shipping. The result is a mild and biscuity Volluto coffee, a balanced espresso enlivened with a fresh fruit note and a subtle acidity.