2 years ago

This week we will be featuring coffee from a roaster in Barcelona, Spain: Nomad.

From Merriam-Webster’s dictionary, Nomad: a member of a people who have no fixed residence but move from place to place  usually seasonally and within a well-defined territory (link below). The word Nomad relates to coffee through a myth known to any and all who are coffee enthusiasts. 

In Ethiopia there are semi-nomadic pastoralists, cattle herders. Of these people, the nomad we are concerned with is the one who is regarded as the founder of coffee, Kaldi. By ‘founder’ what I mean to say is that he was the one who discovered coffee. However,  it was not actually Kaldi himself who discovered coffee but rather his goats who were the first to taste coffee. The long and short of the story is that, as Kaldi herded his goats across the mountains he noticed that they became energetic after eating the fruit from a bush (link below). He then collected some of the fruits and added them to his stew that evening. This stew was the first brewing of coffee. And, from then on, we’ve followed the same curiosity of Kaldi by picking, roasting, and brewing and ingesting coffee in various ways. 

This weeks Coffee offerings:

Bolivia, Benito (Espresso):

“The Benito Huallpa farm is located north of the department of La Paz. Your farm has the Bird Friendly seal for contributing and maintaining the habitat of native and migratory birds. This means that it is a farm with the shade of millenary trees that Benito takes care of to maintain this ecosystem. Thank to this shade and the maintenance of the farm with organic fertilizers made by himself make his coffee of excellent quality. The slow maturation of the cherries causes them to gain density and sweetness in the cup”.

Tasting Notes: Blackberry, Milk Chocolate, Grapefruit

Ethiopia, Duromina:

“For the first  in Nomad we have a coffee from the Duromina washing station.  It has resisted these years but without doubt, this year has been the best washed coffee of Ethiopia  that we have tasted. Its notes of blueberries and strawberry with a marked floral aroma that reminds us of lavender have captivated us  and we want to share this with you”. 

Tasting Notes: Blueberry, Strawberry, Lavender

Rwanda, Simbi:

“The Simbi coffee washing station is located in the district of Huye, in the southern province of Rwanda, and serves 1,850 small coffee farmers. Simbi is a privately owned washing station operated by Abdul Rudahunga, who was inspired to enter the coffee business by his grandmother. She was also a coffee producer and one of the few rural Rwandans who toasted and enjoyed their own coffee as part of their daily routine. The Simbi coffee washing station was built between 2011 and 2012. The 2018 COE, Simbi Coffee, ranked 17th with 87.62 in 28 winning lots of 150 selected lots nationwide. The cherries are selected by hand, washed, sorted well after the fermentation stage, sun-dried in African beds and selected by hand to ensure that only the best coffee beans are processed. The washing station was strengthened in 2013 with the construction of a 300-tonne-per-season cherry processing plant and a pulper machine of 2.8 tons per hour. After the newly harvested cherry is pulped, the coffee is fermented in tanks with water and then the grains are classified by density using classification channels filled with water. The wet parchment is dried under cover for 24 hours before being transferred to the raised beds for an average of 15 days. During that period, the coffee is cleaned by hand from defective grains by an army of absolutely meticulous women”.

Tasting notes: Tangerine, Apricot, Orange Blossom, Honey

Kenya, Faith Estates:

“Faith Estate is located in Kirinyaga County, around 150 km north of Kenya’s capital Nairobi. It is owned by Cecilia Wanjiku Haniel. After picking, Cecilia is using a small drum pulper to remove the skin of the coffee cherry, before coffee undergoes a dry fermentation for around 24 hours. After fermentation, the coffee is washed to remove any remaining fruit from the parchment, before the coffee is dried on raised beds, allowing air to flow under and over the parchment. Cecilia is a force to be reckoned with, and as her crop was quite small in 2018/19 season, her coffee was mixed with two other farmers’ coffee from the neighbouring community. This inaugurated a group of farmers that are all pulping their own coffee, and in 2019 they have planned monthly meetings for training and business planning, and has since the start in late 2018 grown to more than 30 farmers in the area”.

Tasting notes: Lychee, Pineapple, Jazmin

We would like to send a big Thank You to Nomad for sourcing and roasting delicious coffee!


    • @nomadcoffee

Post by Federico