Balanced session espresso
10,50€ – 84,00€
With this cup, we enjoy a creamy, sweet body, with very clear notes of milk chocolate and pecans. Aromas of plum, raisins and cocoa powder with a long and slightly fruity cherry aftertaste.
Entre Rios grows in the middle of Costa Rica, in the region of Cartago, and it is already a flagship coffee at nomad, after having a direct trade with the producer for six years in a row.
Sitting on the slopes of the Turrialba volcano, at 1400 masl, this one is the largest coffee farm in Costa Rica. There are plenty of springs around the land that connect both of the two great rivers that surround it, Turrialba and Acquires. This is a majestic place where we can still find vestiges of an ancient indigenous settlement.
The fully washed process at Aquiares starts with a selection of the most healthy and heavy fruits by floating them. After that, they are de-pulped and the mucilage is mechanically removed before taking them to the tanks for a 6 hours of partial fermentation. They are pre-dried in a Centrilux and then they stay in a Guardiola for a full drying for 32 hours at a range between 45º – 55º grades centigrade. Once the process is done, it is stored in wooden silos in a basement where they stay stable humidity ambience that guarantees an excellent coffee.
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 35 grams in a cup in a time of 31 seconds. We use a temperature of 93ºC with the help of 9 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