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

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.BU.NEM Nemba Washed

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E.BU.NEM Nemba Washed

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