A very intense fragrance, with notes of peach, ripe banana and cherry liqueur. In the mouth, we find a lactic and vinose acidity, very complex and integrated. A round body that reminds us of the texture of a jam. And a long and creamy aftertaste.
As every year we bring you the coffee from the Aquiares farm, from our friend Diego Robelo. This is the fourth consecutive year that we have worked together and it is the third where we have direct trade. We negotiate the price directly with him, Diego acts as an exporter so that commission also stays on the farm. In addition, we act as an importer, hiring the direct container from Costa Rica to Barcelona. In Diego’s words: “NOMAD is the only client with whom we have a REAL direct relationship”. And we are enormously proud of it!
Cherries harvested at their optimum ripeness are graded by density using the flotation method. The densest cherries sink in and those are the ones used to make this lot. Once this selection has been completed, the whole cherries (without pulping) are placed inside a stainless steel barrel where the “mosto” is also added (water resulting from previous fermentations, which results in greater bacterial activity and much more complex cups). The barrel is sealed and fermented without oxygen. Every day the temperature and pH are controlled in order to finish this process with a pH of 4.3. This process usually takes 48 hours. Then the coffee is dried for 10 days in the Sun.
We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.
Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm
We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.