Nomad | Colombia Crazy Decaf

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:

Granja Paraiso 92 is a farm that produces different varieties such as Java, Bourbon Rosado, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia, using highly innovative cultivation systems such as terraces, drip irrigation, shading and laboratory nutrition calculations, all aimed at producing a unique coffee that can be verified through the multiple awards obtained. Finca Paraiso 92 also has its own microbiology laboratory, quality laboratory, and processing plant. 

The processes applied to the different coffees begin with a strict selection, sterilization and characterization of the cherry and then begin with the first phase of controlled anaerobic fermentation, adding a specific microorganism for each process, then the coffee is pulped and subjected to a second phase of fermentation. When the second phase is finished, a process of sealing of the bean is carried out by means of hot and cold water impacts to improve the organoleptic conditions of the coffee. 

Process:

Wilton's main objective when processing this coffee is to preserve the volatile compounds within the beans. To achieve this, Wilton employs its established method of anaerobic fermentation combined with thermal shock, culminating in the 'decaffeination' process using ethyl acetate, commonly known as Natural Sugar Cane Decaffeination. 

The process begins with a meticulous selection of beans based on density and size, followed by sterilization of the beans using ozonated water and ultraviolet light. The coffee is then immersed in 90-degree water to enhance the sweetness of the beans, followed by depulping (removal of the skin). At this point, the fermentation process begins for 36 hours with Saccharomyces pastorianus yeast, followed by Washed and elimination of the mucilage. The beans are then mechanically dried for 46 hours at a constant temperature of 40 degrees Celcius. 

Before decaffeination begins, the green beans undergo a steam treatment to remove the silver film, increase humidity and open the pores for easier caffeine extratction. At this stage, the coffee is immersed in ethyl acetate (E.A.) - derived from the fermentation of sugarcane molasses to create ethanol which then combines with acetic acid to form ethyl acetate - which binds to chlorogenic acid and dissolves the caffeine. The beans are then cleaned with water, steamed to remove any residual ethyl acetate and dehydrated to a moisture content of 10%.

Tasting Notes:

We're very happy with our decaf classics, but this is something else. Autumn afternoons of coffee without limits have arrived with this Decaf Paraiso from Wilton Benitez. Quite simply, the best decaf we've ever tasted. Sweet aromas of cocoa and milk chocolate, a honeyed body with hints of caramel and brown sugar, and fruity cup flavours of plum, papaya and passion fruit. Quite an experience.