CUPPING NOTES

For the fourth year in a row, we have one of our favourite filter coffees with us. This coffee from the Gahahe washing station gives us very sweet and floral notes in cups. In fragrance, it reminds us of the orange blossom, once in contact with water the citrus notes of mandarin and raspberry stand out. Finally, it leaves us a sweet aftertaste in the mouth that reminds us of milk chocolate.

HISTORY

The Gahahe washing station is located in Kayanza province at 1,800 meters above sea level and is very well equipped with which it can process up to 750 metric tons of cherry per season.

During the harvest season, all coffee is selectively hand-picked. Most families only have 200 to 250 coffee trees and the harvest is carried out almost entirely by the same families. There are 12 areas where producers can take their coffee, which reduces the cost of transportation for them. Producers are paid the same for the quality of their coffee, regardless of where they bring it from. In this way, they are not at a disadvantage due to their location.

F.BU.GAH Gahahe

Well I've never had a coffee from Burundi. I was on the wrong continent but right process. Didn't get those citrus notes either. I really picked up a chocolate caramel sweetness. No worries though this was a lovely cup of coffee 🙂

@stanislav попытался. вообще, в 90% случаев не угадывает никто. тут больше, наверное, про вкусовые нотки совпадение с ростером – тут полегче угадывать

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.

Nomad Coffee

CUPPING NOTES

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

This is one of the first coffees from Brazil that we roasted for filter at NOMAD. We are very excited about it since we have long look forward to having a Brazilian coffee profile like this on our menu and, thus, be able to enjoy it in any filter method. Very intense fragrance of very ripe stone fruits. Lactic and tropical aromas of pineapple and coconut yoghurt. A vibrant acidity that reminds us of wild fruits such as blueberries accompanied by a juicy and very sweet body.

HISTORY
In the region of Cerrado Mineiro, Fazenda Recanto is certainly a landmark in producing high-quality coffee. Run by Vinhal Family, Fazenda Recanto has a long steady history in the coffee industry, which dates back to 1988. They are 3rd generation of farmers, producing a wide range of varieties, such as Red Catuaí, Yellow Catuaí, Topazio, and Yellow Icatu at an average altitude of 950 masl.

What stands out from this family is that every member is involved in the production and is a passion about post-harvest processing. You will find all types of processing methods, from Washed, Honey to Natural, which is uncommon for Brazilian standards. They implemented sustainability practices to respect both people and the environment.

Next to producing some interesting natural processed lots, they are surprisingly big in producing fully washed coffees. At Fazenda Recanto they mechanize the pulping of cherries but add a second stage of fermentation. Even in a bad season with a low amount of maturation in the beans, they managed to create consistency. By controlling the extended fermentation periods, they are able to improve flavour development, even when the amount of sugars is low.

Fazenda Recanto produces about 7000 bags per year, the majority of which is sold on the internal market, but an increasing amount of speciality coffee is being produced for export purposes too. They are winners of some of the most important coffee quality competitions in Brazil. Father Afonso Vihnal and his son Rafael are making continuous effort to ensure that their coffee stands out, both on the local market and abroad. According to Afonso, his secret for producing high-quality coffees is the constant care and the rigorous process of drying coffee cherries. 

The greatest challenge that motivates the Vinhal Family is to combine productivity, care for the environment, and quality of the coffee they produce.

Quinta employs 50 fixed workers, who live at the farm or in the cities nearby, but during the harvest period, they usually hire 200 temporary workers as well. About 90% of the harvest is done mechanically, but when the crop is new, it is handpicked.

The passion for agricultural flows in the veins of Afonso as well as in his ancestors. They created their business little by little, as the Brazilian culture teaches. His dream is that everybody would be able to enjoy quality coffee since Brazilians do not have the habit of drinking top-quality coffee. For them, coffee means having good times and pleasure and so it is meant to be shared with the family or during a business meeting. 

“We are very grateful for the recognition you brought to us. We give employees more opportunities, as it demands a lot of labour and they have already understood the responsibility of producing with quality”. – Afonso

F.BR.RECA Fazenda Recanto

Very interesting tropical and stone fruit notes can be found in this Brazilian coffee. For example, passion fruit and plum fragrance. Slightly more caramelised aromas when it comes into contact with water remind us of cocoa powder and candied orange. Buttery body and honeyed acidity that ends with a long and pleasant aftertaste.

HISTORY
In the region of Cerrado Mineiro, you will find families that have grown big through coffee production, but the story is different. Based in Patrocínio and Serra do Salitre, Quintas de Guimarães is a family-owned company that grew by specializing in other high-quality crops such as corn, cotton, wheat and soybean, since the end of the 19th century. Their involvement in the region’s development is noticeable. The family has several farms within Cerrado Mineiro, including in Guimarânia, a city that was founded by them.

Francisco Guimarães, also known as Chico, told us that their family is well known for cereals, but their coffee production was still unknown. The family planted their first coffee plants in 2010. Their experience and eye for innovative technology, have helped them to take big leaps towards producing high-quality speciality coffee.

Quintas de Guimarães aims to produce more pulped natural than natural lots using extended fermentation times. All lots have traceability, keeping lots well separated during the post-harvest. They have several varieties on their farm, such as IAC 125 RN (IBC 12), Topázio, Catuaí 62 and Catuaí 144, Paraíso MG2, Guará, Arara (like this one), IPR 103, Catiguá MG2.  

The coffee from this Fazenda is been the winner of multiple local contests within the region, such as the “Cerrado Mineiro”, the “Emater” or the “Expocaccer” contests, placing 1st two years in a row. 

“I want everyone to be able to consume quality coffee, not only to understand the quality itself but also how it is done. We seek to produce quality coffees and find customers who value not only our story but also our product”. – Chico

At Quintas de Guimarães they are conscious about the importance of environmental preservation since it has a remarkable impact on our future. They regularly conduct research studies into the flora and fauna within the region, so to maintain the ecosystem as preserved as possible. 

 “We know that if we don’t protect our water springs, we can damage our future”. – Chico

To fulfil their promise and maintain the certifications they boast of (Rain Forest Alliance, UTZ, 4C, Cafepratices, Certifica Minas), they strictly follow Brazilian laws. However, their commitment goes further, since they provide also protection for rivers and reserves, by providing about 700 hectares of their land surface for a natural conservation area.

F.BR.QUIN Quinta De Guimaraes

Juicy, warm and clean. African winter coffees always bring us warmth at this time of year. A pink pepper fragrance with a juicy body, citric acidity and aromas that remind us of nectarine and honey. Enjoy it!

HISTORY
The Nemba washing station is located in Kayanza province. There are different points within the area where cherries are delivered of more than 3,000 small producers. At each collection point, there is an agronomist in charge of teaching good cultivation, care and harvest practices to each of the producing families. The washing station is also in charge of providing organic fertilizers derived from the compost of the coffee cherry. In addition, the washing station has a “nursery” for coffee trees, small coffee trees ready to be planted by these families in case they want to renovate their small farm. Each one of these families owns approximately 250 coffee trees on their small piece of land, which means that they produce between 200 and 300 kilos of coffee cherries per year.

The process of this coffee consists of the selection of the ripest cherries. The densest cherries, which are the ones that do not float in the water, are pulped within a maximum time of 6 hours after being harvested. Afterwards, the coffee is dry fermented for 12 hours and soaked and washed with clean mountain water for another 12 to 24 hours. Finally, the parchment coffee is dried in African beds for 2 to 3 weeks.

E.BU.NEM Nemba Washed

A coffee with a very wild profile. Many fruits of the forest in fragrance. Notes of pink grapefruit and blood orange in the aroma. A very juicy body together with a honeyed citric acidity and a very sweet and unctuous aftertaste that reminds us of maple syrup.

HISTORY
The Nemba washing station is located in Kayanza province. There are different points within the area where cherries are delivered of more than 3,000 small producers. At each collection point, there is an agronomist in charge of teaching good cultivation, care and harvest practices to each of the producing families. The washing station is also in charge of providing organic fertilizers derived from the compost of the coffee cherry. In addition, the washing station has a “nursery” for coffee trees, small coffee trees ready to be planted by these families in case they want to renovate their small farm. Each one of these families owns approximately 250 coffee trees on their small piece of land, which means that they produce between 200 and 300 kilos of coffee cherries per year.

The process of this batch consists of the selection of the ripest cherries at harvest and then a manual selection in the washing station where the defective or damaged cherries are separated. An additional selection is then made by floating in the water, where the less dense cherries (float) are separated from the denser (do not float). Once this selection is finished, they are taken to African beds where they are placed in thin layers of cherries and stirred every day until the desired humidity level is reached.

F.BU.NEM Nemba Natural

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

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

The conditions where this lot grows, next to one of the largest protected nature reserves in the world, are very exceptional. This is transmitted in the cup where we find very sweet aromas of honey and cherry along with a creamy body and a very fruity flavour with notes of strawberry and nectarine.

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 of coffee has been pulped and dry fermented in tanks for 24 hours. It is then washed very well with clean water and dried in the sun in parabolic dryers.

E.CO.MTW Montes De Tatama - Washed

A heady fragrance, very tropical and honeyed. We can find very clear notes of pineapple and tamarind. Once the coffee comes into contact with the water, these tropical notes are accentuated and sweet aromas such as brown sugar are added. In the mouth, a bright and lactic acidity together with an oily body undoubtedly makes this coffee a very special experience.

HISTORY
Around 14 hours travelling by car from Addis Abeba you will find the highland community of the local village Bombe, in the district Bensa in Sidama. The area is known as “Konjo Buna” which means “good coffee” in Ethiopian! Here you have ideal conditions to grow outstanding coffees and the people who work with it does an excellent job. The coffees are carefully sorted and processed one by one. In the highlands, the coffee has more time to grow and therefore more time to develop different characters. Generally speaking, the coffee to be found here is amazingly fruity and has floral flavours with an outstanding rating!

Something fascinating about this lot is that, according to the origin, it is a single variety. The Kurume variety. Ethiopian coffees are usually mixed with different local varieties, which is called “Heirloom”. The fact that it is a single variety makes the roast of this coffee much more stable and that the organoleptic characteristics of this origin are cleaner and clearer.

Ayla Competition

With this cup, we will enjoy a great cocoa sweetness it feels very long and round the mouth. Subtitle touches of cherries and hazelnuts with good body and a clean ending.

HISTORY
Entre Rios grows in the middle of Costa Rica, in the region of Cartago, and it is already, a flagship coffee at nomad, after having a direct trade with the producer for four years in a row.

Sitting on the slopes of the Turrialba volcano, at 1400 masl, this one is the largest coffee farm in Costa Rica. There is plenty of springs around the lands that connect both of the two great rivers that surround it, Turrialba and Acquires. This is a majestic place where we can still find vestiges of an ancient indigenous settlement.

The fully washed process at Aquiares starts with a selection of the most healthy and heavy fruits by floating them. After that, they are de-pulped and the mucilage is mechanically removed before taking them to the tanks for a 6 hours partial fermentation. They are pre-dried in a Centrilux and then they stay in a Guardiola for a full drying during 32 hours at a range between 45º – 55º grades centigrades. Once the process is done, it is stored in wooden silos in a basement where they stay stable humidity ambience that guarantees an excellent coffee.

E.CR.ENRI Entre Rios

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

Very intense aromas of sugar cane, chocolate and nuts. With this coffee we can enjoy of a pleasant flavour, very balanced and clean. It has a strong taste of dark chocolate at the very end as well.

HISTORY
A selection of different producers from the Caldas region in Colombia. This decaffeination is made only with ripe cherries with a washed process and then decaffeinated with a product derived from sugar cane. Without using any chemical product and with an excellent selection, we obtain a very sweet and chocolate decaffeinated coffee. Enjoy it!

D.CO.LVIC Decaf Sugar Cane

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

A very sweet fragrance of figs and cocoa powder. Aromas that remind us of dates and hazelnuts. An unctuous body with a long and pleasant aftertaste of milk chocolate. The perfect coffee to enjoy every day in espresso or with milk.

Finca Chambakú is the new project of the Restrepo family. It is a 12-hectare farm located in Villamaría, Caldas and is one of the 17 farms that make up Hacienda el Jardín. Historically, this Hacienda has been focused on the cultivation of traditional coffee, but in recent years they have adapted and created an ideal agro-industrial system to extract all the productive potential with differentiated coffees. The Restrepo family saw in this land great potential for the production of speciality coffees thanks to the optimal conditions of the environment and the proximity to its facilities in order to maintain exhaustive control and guarantee the quality of the coffee.

Juan Felipe, Q Processor and partner of the farm, is in charge and the great architect of the protocols and processes of benefit on the farm. Among the objectives, it is worth highlighting the new protocols for fertilizing with organic matter and extreme post-harvest care. Also, greenhouses with 3-level canopies have been built to carry out a better drying process, perfecting the final cup. This batch is a coffee exclusively prepared under NOMAD COFFEE standards.

For the process of this coffee, 10 different lots were sought from the farm that had sufficient potential for the desired cup. Manual harvesting of only ripe fruits that had a sugar content of between 18.5 and 20 degrees Brix was carried out. After being harvested, the cherries are washed to remove dirt and are subjected to a floating process to separate the less dense cherries. The cherries are left to rest overnight (aerobic fermentation for 18 hours), adding more sweetness to the bean and then being pulped and washed the next morning. It is then drained and dried in canopies for 7 days and finally subjected to another drying process, this time in mechanical silos.

E.CO.CHA Chambaku

Fruity, very sweet and full-bodied. A very complete coffee to enjoy alone or with milk. Very intense fragrance of 70% chocolate and hazelnuts. In the mouth, a fruity point of blueberries with a very pleasant acidity and a long caramel aftertaste.

Long ago, the Ruffattis moved to El Salvador from Torino, Italy and started planting coffee soon after. Finca El Salvador has now been in the family for 5 generations. Located at the top of Cerro El Aguila, on the north face of the Apaneca-Ilamatepec mountain range, the coffee is planted currently up to 1640 meters. Above this area used to be too cold to plant Bourbon, but with global climate change, we are now able to go higher.  The coffee is processed by their team in Juayua, making the bulk of production honey process with a smaller volume of naturals.

Nomad Coffee

4.3

Nomad Coffee

🇪🇸 Spain

Served in Coffee Shops

Coffee Roasts

Ayla Competition

Brazil Coco

D.CO.LVIC Decaf Sugar Cane

E.BU.NEM Nemba Washed

E.CO.CHA Chambaku

E.CO.MTA Montes De Tatama - Anaerobic

E.SA.DIVI La Divina Providencia

E.SA.FESH Finca El Salvador

F.BR.QUIN Quinta De Guimaraes

F.BR.RECA Fazenda Recanto

F.BU.GAH Gahahe

F.BU.NEM Nemba Natural

Coffee archive

E.CH.YIRO Yirong Farm

E.CO.MTW Montes De Tatama - Washed

E.CR.ENRI Entre Rios

E.SA.DIVI La Divina

F.CO.LAUR Los Laureles

New Coffee Review