Nomad | Colombia El Bombo / F.CO.BOM

Nomad from Barcelona, Spain.

On a recent trip to Spain visiting my best friends - coffee was always a top priority. The same name came up every time I asked around for the best coffee / roaster in town. Nomad in the incredible neighbourhood of Poblenou. I made it there (Poblenou) but got lost and missed my chance to try Nomad. So.... Toronto it is. Welcome to KNIFE, Nomad. Pretty sure this won't be the last time we see their coffee on our shelves.

History:

This lot of coffee was produced by 15 women producers from the region of Huila, Colombia, members of Asobombo. They are certified organic and are dedicated to producing high quality specialty coffees through careful  cultivation and processing. 

They continue to invest with the profits from their coffees to improve their farms and processing infrastructure and are always looking to learn new processing techniques to improve overall quality. 

In Pitalito, farms tend to be a bit larger than in other regions of Colombia. Most farms here are between 3 and 5 hectares, compared to 1 to 3 hectares in other regions. 

Most of the families living in Pitalito today migrated from Nariño in the 19th and 20th centuries. Nariño used to be much more densely populated than Huila, but many people migrated to Pitalito in search of fertile and affordable land. 

In addition to coffee, many farmers in Pitalito also grow sugarcane. Asobombo helped community members build mills where farmers can process sugarcane into panela, a typical raw sugarcane product that is common in rural Colombia. 

Process:

The women who contribute to this lot and their families selectively pick ripe red cherries and process them on their farms. They pulp the cherries in small hand-crank pulpers and ferment them in tanks for 12 to 36 hours. After fermentation, the parchment is washed with clean water and left to dry on parabolic beds, canopies or patios. They rake the parchment frequently to ensure uniform drying. 

Tasting Notes:

This coffee presents a smooth and creamy profile, with top notes of milk chocolate, cashews and persimmon. As it cools, nuances of peach, peanut butter and a touch of panela emerge, adding a layer of natural sweetness. Its dense body makes it a versatile choice, ideal for both espresso and filter, highlighting its complexity and richness.