A coffee with a sweet and intense fragrance, with notes of peach and milk chocolate. Malic and honeyed acidity that reminds us of red apple and honey along with a silky body. A note of dates gives us a long and pleasant aftertaste to finish this cup of coffee.

HISTORY
When Jane Luo and her husband began growing coffee on Yirong Farm in 1987, their coffee was among the first coffee grown in Menglian prefecture, in Yunnan. Today, over 30 years later, their daughter, Jean Luo is working with her mother, Jane, to take the next step forward and expanding their business into exporting.

This certified organic coffee uses compost to fertilizer coffee trees, eliminating the need for chemical pesticides. The farm is watered year-round by a mountain spring.  

Cherry is selectively handpicked and then pulped on a mechanical aqua pulper. Pulped coffee is then fermented in tile-lined concrete tanks for 24 to 30 hours. After fermentation, parchment in cleaned in washing channels and laid to dry on raised beds for 30 to 38 days.

E.CH.YIRO Yirong Farm

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.

E.CH.YIRO Yirong Farm

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E.CH.YIRO Yirong Farm