In addition to the exceptional conditions where this coffee grows, Ricardo and Juan have anaerobically fermented this batch. This has meant that we can find lactic notes that remind us of peach yoghurt along with a marked aroma of cocoa beans. A sweet and honeyed body accompanies these aromas with a long and pleasant aftertaste with notes of dried fruit such as plum and apricot.

HISTORY
The farm owned by Ricardo Castilla is located in the region called Santuario, Risaralda, next to the top of Mount Tatamá, a word that means the grandfather of rivers. Two years ago we were visiting and the truth is that this farm is a true paradise since it is close to a protected forest reserve of more than 60,000 hectares. The arrival can be difficult due to its high slopes and fractured roads but it is really worth visiting to feel the energy that accompanies this farm at its more than 2,000 meters high. Santuario is a beautiful town attached to the western mountain range of Colombia and 1 hour from Pereira where Ricardo and Fran, our roaster, were having a delicious hot chocolate.

This batch undergoes anaerobic fermentation for 24-48 hours at low temperature before being pulped in closed bags. Subsequently, it is pulped and passed into buckets where the coffee is fermented without oxygen. In addition, microorganisms (lactic acid bacteria) are added and it is left to ferment for 48 hours. Later it is dried in the sun in parabolic dryers.

E.CO.MTA Montes De Tatama - Anaerobic

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.CO.MTA Montes De Tatama - Anaerobic

0.0

E.CO.MTA Montes De Tatama - Anaerobic

New Coffee Review