Nomad | Colombia Fellow Farms / Competition Gesha

Nomad from Barcelona, Spain.

Since NOMAD Coffee was a traveling Cart in the London markets in 2011 and until today, the values and goals that define us remain the same: closeness and respect for the producer and careful care in the process.

Later, in 2014, we established ourselves in Barcelona and opened the first of our stores, with the idea of contributing to promote the taste for specialty coffee in the city. Shortly after, we also inaugurated the open roastery, and continuing with the idea of bringing coffee closer to the consumer, we began to distribute it and create a network of coffee shops with which to collaborate and grow the project nationally and internationally.

Coffee roasting is what characterizes us, that is why we want to be present throughout the entire production process. We travel to the origin in search of the best beans and we work side by side with importers and producers. We roast the coffee at home with our own quality standards with which we seek to enhance each of its qualities.

Tasting Notes

Crisp white flower aromas open up to a precise sweetness of honey and pear in syrup. The acidity is bright and integrated, framing layers of plum and red fruit jam, with flashes of peach and sultanas. Silky and clean texture, long and transparent finish. A refined and expressive cup that concentrates the clarity of the process.

Inmaculada Coffee Farms

Inmaculada Coffee Farms, located in the mountains of Valle del Cauca, has revolutionized specialty coffee production since its founding in 2010. With a focus on sustainability and excellence, the farm cultivates exotic varieties and works in collaboration with local coffee growers through the Fellows' Farms program. This initiative not only improves the agricultural practices of small farmers, but also ensures traceability and access to international markets.

With 60 hectares of land, 36 of which are dedicated to the cultivation of exceptional varieties, Inmaculada Coffee Farms has been recognized worldwide for its commitment to quality.

Process

Reception and weighing of the cherry, classification by flotation to remove floaters and separate stages of maturity, double selection (manual and electronic) and controlled drying for 20-25 days maintaining the temperature below 40°C with constant stirring.