Naora, a Masterpiece is born Nespresso Content High in the Colombian Andes, Nespresso has developed a late harvest coffee with a startling new flavour and production method. This is the story of how coffee growers have been working with nature and honing their practices to produce wondrous results. WELCOME TO THE DEEP FORESTS OF THE WESTERN ANDES, THE MOUNTAINOUS BACKBONE OF COLOMBIA'S SANTANDER DEPARTMENT. THE CITRUS TREES AND SUGAR CANE ON THE LOWER SLOPES SHOW THE FINGERPRINTS OF HUMANITY ON THE LANDSCAPE . Up here at an altitude of 4,000 ft however, it takes a bit of time among the twisting bushes and dazzling orchids to realise that this seemingly wild plant life is actually planted, cultivated and pruned. Why is this forest so carefully maintained? It is a treasure trove, where precious coffee plants are protected from the heat of the sun by the tall plants and their foliage. People are hard at work in the dark green depths of the undergrowth, picking the berries and filling their yellow baskets. We're here on a morning shift in November 2011, and the recolectors, experienced pickers who have been carefully selected by grower Santiago Salazar, are working slowly, on an unusual type of job. They are used to picking the cherries when they boast a deep red glow, to ensure a perfect coffee. Berries that have been hanging on the branches a bit longer, and are turning brownish-red or even deep purple, are best avoided. Today however, their boss has asked