Process
1 / 4
WASHED
In this washing process, the coffee is mechanically pulped with a Penagos DCV 306 Washed Process machine. The coffee is left to rest for 6 hours, where a small fermentation takes place, before being mechanically dried in a Guardiola for 32 hours in a temperature range between 45 and 55 ºC.
Notes
MAPLE SYRUP
DRIED FIGS
ALMOND
This washed lot allows us to enjoy the Centroamericano variety as it is, showcasing the characteristics of the bean: clean and sweet, with flavours of maple syrup and almonds, mild acidity and a long-lasting milk chocolate aftertaste. The kind of sweet and mellow cup we enjoy early in the morning.
Process
2 / 4
RED HONEY
A red honey process where the coffee is pulped, pre-dried for two days in the sun, then taken to a greenhouse to dry on the floor for 2 days before drying in raised African beds for about 16 days. Once dried, the coffee is then stored in GrainPro bags for 2 months to stabilise the bean.
Notes
CHERRY
BAKED PINEAPPLE
MILK CHOCOLATE
A beautiful red honey processed lot that brings density and lots of sugar to the cup. Fresh and intense, with lively fruit flavors of cherry and baked pineapple. Sweet and juicy in the mouth, with a round body and a honeyed acidity.
Process
3 / 4
NATURAL
This natural lot was pre-dried for two days in the sun, then taken to a greenhouse to dry on the floor for 2 days before drying in raised African beds for about 15-20 days. Once dried, the coffee is then stored in GrainPro bags for 2 months to stabilise the bean.
Notes
BANANA YOGURT
RAW COCOA
RIPE FRUIT
The natural process makes this batch the most delicate and elegant. A very round and lively cup with a dense and sweet fragrance, with notes of banana yoghurt, raw cocoa and ripe fruit. On the palate, it is very sweet, dense and persistent, like a jam, with a vinous acidity of cherry liqueur. This a great example of what this kind of process can bring to a cupping table.
Process
4 / 4
YEAST CULTURED
To make this batch, Diego and his team went a step further and used kefir during the fermentation process. The cherries were fermented under anaerobic conditions in tanks with the addition of kéfir before being sun-dried.
Notes
JAPANESE CHERRY
WATERMELON
MANGO
This may be the most uncommon way to process coffee from this pack, showcasing a winy and juicy cup. We find notes of Japanese cherry and watermelon. Dehydrated fruits such as mango appear in the mouth. A very fun profile that combines intensity, acidity and sweetness and is worth trying at least once.
One variety, four different processes. Diego Robelo, a friend of Nomad and producer at Aquiares farm, gives us the opportunity once again for the fourth consecutive year to enjoy this pack and share it with all of you.
The variety used is known as Centroamericano, a hybrid of Sarchimor T5296 and Sudan Rume. It is a disease-resistant hybrid with a high yield. In this pack, we have this variety processed as washed, red honey, natural, and kefir fermented (culturing).
With these 4 lots, we can discover how the type of processing that Diego and his team perform at the origin affects the resulting cup profile. We offer you the option to try them as a pack, which we recommend, or separately as well. We hope you enjoy them as much as we do!
For the pack of 4 processes we recommend to do a “Cata a la brasileña” which is the term use in spanish for the coffee cupping system, through this method you will be able to discover the differences between each process fopund in the bags. These pack is also suitable for any filter method as Origami, V60, Orea, Frenchpress, Aeropress or any other of your choice.
Method: Cata a brasileña
Grinder: Mahlkönig EK43 Grind size: #9
Recommended mineral water: Lanjarón (96º C)
This method consiste on using 13 grams of coffee and 200 grams of water.
