A clean and sweet natural coffee. Its engaging fragrance is very reminiscent of brown sugar and ripe banana. Once it comes into contact with the water, tropical and sweet aromas such as watermelon and passion fruit emerge. Citric acidity and a very juicy and clean body accompany these aromas and finish with a long and sweet aftertaste of milk chocolate.

HISTORY
Medardo Vallejo is 64 years old. He lives on his farm with his wife, Emilse Contreras, and their seven sons. Of their 35 hectares, 11 are planted with 40,000 Caturra, Colombia, Castillo, and Tabi coffee trees. Medardo has had his farm for over 40 years and has always looked to coffee as a way of sustaining his family and himself. He and his sons are in charge of everything from cultivation, maintenance, to the harvest. They additionally employ four local people year-round, and up to 12 during the harvest season.

Since Medardo and his family have so much extra acreage, they go out of their way to care for it. He doesn’t dig into the mountainside, or construct any building that isn’t absolutely necessary. He and his family do not use any pesticides, burn any non-organic materials, and keep weed clearing to a minimum to promote a biodiverse environment both for his luscious coffee trees to the multitude of botany that calls his property home. By adopting these values and practices, he hopes to pass his legacy onto his sons.

The Natural Process begins with a pre-fermentation stage of 24 hours at the receiving station. From here, the cherries will be moved to the drying stage; coffee will be placed in African-style raised beds for over 25 days and will be racked and rotated every 4 hours. Due to the levels of sugar and moisture, the first days will be crucial to avoid microbial activity prolongation. Finally, parchment coffee will pass through the dry milling and hand sorting stage.

F.CO.LAUR Los Laureles

As much Today as in 2011, when it was a simple coffee cart stationed at markets around the busy city of London, Nomad Coffee’s values and goals remain the same: proximity, respect for the producer and careful attention to detail throughout the production chain.

Nomad later moved to Barcelona to open its first shop and help cultivate a taste for speciality coffee in the Catalan capital. Soon after, they opened their own open roastery and, still guided by the premise of bringing coffee closer to the public, they began to distribute their product and create a collaborative network of cafés, helping the project to grow on an international scale.

Nomad’s trademark is its roasting, which is why they want to have a hand in every stage of the production process. They travel to origin looking for the best beans and work side by side with importers and farmers. They roast their coffee at their headquarters, applying their own quality standards, which help them develop each bean to its full potential.

A team of baristas is responsible for extracting uniqueness and excellence from every coffee in each of Nomad’s shops.

F.CO.LAUR Los Laureles

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F.CO.LAUR Los Laureles