A very sweet fragrance with notes of cocoa powder and muscovado sugar. An unctuous body with a honeyed acidity, a note that reminds us of blueberry jam that ends with a long and pleasant aftertaste.

HISTORY
Divina Providencia exists because Roberto Ulloa wanted it that way. Roberto did not inherit Divina Providencia, since most of the farms in El Salvador land on the lap of the owners by inheritance from their family.

Roberto’s family only had low-rise farms, but he had a mission to produce the best coffee possible, so he went as high as he could on the Santa Ana volcano and bought an abandoned farm. Little by little, he continued to buy abandoned farms to unite Divina Providencia. With hard work and dedication, his farm has become one of the healthiest and most beautiful farms in El Salvador. At a time when coffee farming is not very profitable and El Salvador’s production has hit rock bottom, Divina Providencia exists because Roberto is driven by an unstoppable passion to produce incredible coffees.

Visiting his farm is a lesson in producing coffee, from using ancient plant management techniques unfamiliar to most farmers to his deep understanding of coffee tree biology.

Most of their coffee is Red Bourbon and it is processed like honey to leave a bit of mucilage in the beans that add aroma, body and sweetness.

E.SA.DIVI La Divina Providencia

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.SA.DIVI La Divina Providencia

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E.SA.DIVI La Divina Providencia

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