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

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.

Ayla Competition

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Ayla Competition

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