Special Espresso
Decaf – Chambakú



Variety Castillo, Colombia
Altitude 1400-1800 masl
Process Sugar Cane Process
Harvest February 2021
Notes Cocoa PowderHoneyMaple Syrup

Sweet coffee with a creamy body. In aroma, we can find notes of cocoa powder, honey and caramel. It has soft acidity and a long and pleasant aftertaste that reminds us of maple syrup.

Finca Chambakú is one of the farms that NOMAD works with every year. Juan Felipe Restrepo (Pipe for friends) brings us this time a new batch but this time being a decaffeinated coffee with the “Sugar Cane Process” method.

The process is done through sugar cane ethyl acetate. It is a selective solvent for caffeine that is found in nature. It is achieved through the fermentation of sugar cane. Then the coffee is dipped 4 times in a mixture of water with this acetate, which almost completely absorbs the caffeine from the coffee. Once this process has passed, the coffee is dried until it reaches 12.5% humidity and is covered with a layer of organic wax to protect it and thus last longer at maximum performance.

All our coffees with roasting for espresso can be prepared in your home Moka Pot with the recipe that you can find in the NOMAD at Home section.

If you have an espresso machine we recommend using 18 grams of coffee to extract 36 grams in a cup in a time of 29 seconds. We use a temperature of 93ºC with the help of 8 bars of pressure.

We offer you these guidelines so that you have a guide when developing a recipe, but you should bear in mind that it can change depending on the coffee machine you are working with, the grinder and the water you are using.

Our machine: La Marzocco, Linea PB
Our grinder: Victoria Arduino, Mythos One
Our water: Osmotized water, 110 ppm