History

- London, 2011

Jordi Mestre, founder of Nomad Coffee, had been working for two years in the best coffee shops in the city when he decided to put what he had learned into practice by setting up his own coffee cart. He became a nomadic barista, serving coffees in the most mythical street markets in London. That is how Nomad Coffee was born.

- Madrid, 2012

After a year dedicated to coffee cart in London, Jordi enters the National Barista Championship, reaching first place in the final in Madrid. A month later, under the guidance of his mentor Rob Dune, he placed 15th at the World Barista Championship in Vienna. This opens the door to his first job as a roaster at the Nude Coffee Roasters micro-roastery.



- Barcelona, 2013
Jordi wins the National Barista Championship in Spain for the second year in a row and makes it to the World Cup in Melbourne as the national representative. It's time to sell the London coffee cart with the intention of transferring his experience to Barcelona.


- Barcelona, 2014

Nomad is established in Barcelona with the opening of NOMAD COFFEE LAB, a space where coffee is the only protagonist, thus pushing the wave of specialty coffee in the city.

Fran Gonzalez has been trained as a barista and that summer he joins the team as the first signing of Nomad, deciding that he wants to learn to roast with Jordi. Fran is now a partner and Head of Coffee at Nomad. At the same time, the first edition of the Cold Brew bottled at Nomad was launched.

Specialty coffee is beginning to have a space in the press and is making its way into the restaurant sector.

- Barcelona, 2015

With the coffee wave booming in the city, we got our first wholesale customers. We started supplying coffee and sharing our experience through consulting and training.

In order to respond to this new service, we opened ROASTER'S HOME in Poblenou, our first location.
This becomes not only a roastery open to the public, but also a space where tastings and courses open to anyone who wants to learn about coffee are scheduled.

Cold Brew is the star of the summer and Xavi Navas is at the controls of the production.

- Costa Rica / Rwanda, 2016

With the roastery up and running and the business settling in, we were able to travel to origin with Falcon Coffee and Richard Williams, Jordi's first mentor.

These trips reaffirm the importance of supporting producers and show us the great support and training that importers offer them. They will be the first of many.

- Barcelona, 2016

We opened our third location, NOMAD EVERY DAY, located in the center of Raval. Here we allow ourselves to experiment with coffee and, in addition to serving perfect espressos, we dare to offer signature drinks and play with food and ice cream, one of our favorite allies.

- Barcelona, 2017

We like to think that our growth has been organic and responsible, responding to needs and taking advantage of opportunities. In 2017 we are presented with the option to take over a refurbished and upgraded German Probat UG22 roaster with new roasting, gas, airflow and flame control devices.
This addition helps us to increase our production and consequently we can service more customers while maintaining our standards.

We are strongly committed to Cold Brew dispensers , not only in our premises but also on request of our customers. This is a service that today is offered only in Nomad thanks to the determination and tireless effort of Xavi.



- Barcelona, 2018

The improvements of the previous year consolidate us as roasters in the national market and we also begin to expand. Nomad Coffee starts to have presence in coffee shops in the rest of Europe, USA, China, Korea or Canada, among others.
Standardizing quality and increasing even more professionalism are the goals for 2018, so we develop and establish our Quality Control protocols and positions.

- Barcelona, 2019

At this point, Nomad Coffee has a team of more than 20 people. A young team, trained in-house, very talented and enthusiastic about the world of coffee. With roles that we would not have imagined years ago, such as an account and logistics manager or even an art director.

We continue to travel whenever we can, not only to the origin but also to consumer countries, to participate in fairs and tastings. Thanks to this we have been able to publicize our project and make very good alliances in the sector.

- Barcelona, 2020

The COVID-19 pandemic forced us to close the premises temporarily. We decided to focus our efforts on connecting with our customers through our website, which we relaunched with different sections, content and languages. This has allowed us to bring our coffee to everyone, even in the most difficult moments.

We start a new project, PA DE KILO, with Oswaldo Brito; good bread is already among us.

Our new headquarters and roastery Cal Nomad, a space created with ambitious projects in mind, takes off.
The facilities are spacious and equipped to take on a larger production. At the same time, Cal Nomad can host events, public tastings, professionalization courses and training for wholesale customers.

- Barcelona, 2021

Proud of the result of a difficult year, we decided to show all the work behind the menu of Nomad and presented our first TRANSPARENCY REPORT. In this report we highlight the respect we have for the work of producers and ask ourselves how we can make our sector more sustainable.

This year we also released video content, tutorials, recipes and coffee presentations on Youtube, web and social networks by the hand of our CQ Ivette Vera.

Following the trend of the previous year, we ventured to create a new space in our old roastery. We created Frutas Selectas, to which, in addition to specialty coffee, we added bread, cuisine, fruits and vegetables of proximity.