Nomad | Espresso Kenya KII #1 / E.KE.KII#1

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

Coffee of intense sweetness and tropical profile. In the cup, notes of dried apricots, kiwi and pineapple stand out, with bright acidity and a juicy body that envelops the palate. Its fruity and sugary character makes it a vibrant espresso, purely expressing the essence of a Kenyan classic.

Kii Washing Station

The Washed Kii station was built in 1995 and belongs to the Rungeto Farmers Cooperative Society, a cooperative grouping more than 850 small farmers in the Kibugu district, in the heart of Kirinyaga. Located at the foot of Mount Kenya, the station takes its name from the Kii River, the source of the crystal clear water used in processing.

Each farmer cultivates small plots, averaging 250 trees, on rich volcanic soils and at high altitude. The ripe cherries are carefully harvested by hand and delivered the same day to the station, where strict quality control ensures that only the densest and sweetest cherries are processed.

Rungeto FCS's commitment to quality and sustainability has allowed Kii to establish itself as one of Kirinyaga's most reputable stations. Its clean, complex coffees are recognized for their bright structure, sweetness and depth.

Process

The ripe cherries are pulped and fermented for 16 to 24 hours, depending on the ambient temperature. They are then washed with clean water from the Kii River and steeped for an additional 12 hours to refine acidity and clarity.

Drying is done on raised beds for about 14 days, covering the parchment during the hottest hours and night to ensure uniform drying. All water used in the process is filtered and cleaned before being returned to natural waterways, preserving the local ecosystem.