Nomad | Ethiopia Faysel Abdosh / F.ET.FAYSE

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

This coffee offers a vibrant and complex experience, with notes of blueberry, violet, and blackberry, providing a fruity and floral sensation. As it cools, nuances of milk chocolate, honey, grape, and cherry emerge, adding sweetness and depth to the cup profile. The juicy body and balanced acidity make it an exceptional choice for filtering.

Faysel Abdosh

Faysel Abdosh, a renowned producer in the Sidamo region of Ethiopia, founded Testi Coffee in 2009. His farm in Keramo, located at altitudes between 1,900 and 2,300 meters above sea level, stands out for its focus on quality and innovative processes. Faysel uses an improved processing technique, which includes 4 hours of soaking the cherries after removing the floats, which improves the reaction of the sugars within the cherry and enhances the honey notes in the coffee. The farm is close to the Geta River, which provides ideal conditions for growing varieties such as 774110 and 74158.

Process

The natural process of this coffee includes a careful selection of cherries, 85% of which are perfectly ripe. After harvesting, the cherries are immersed in water to eliminate floaters, followed by 4 hours of soaking. The cherries are then slowly dried on raised beds for 35 days under shade, which ensures controlled fermentation and an exceptional flavor profile.