Clean and refreshing, with lots of dried fruit and panela in both aroma and flavor. A juicy acidity that reminds us of strawberries and red plums and a lingering aftertaste of milk chocolate and honey. It is always one of our favorite filters at Nomad and the incredible work done at the Washed Nemba station allows us to offer it year after year.
The Nemba station is located in the northern province of Kayanza. The lead agronomist oversees the implementation of a series of measures known as Good Agricultural Practices and farmer education. He works with farmers to ensure that they have access to the necessary farming tools. The agronomist also helps farmers determine and implement practices best suited to the specific growing conditions of their plots.
Nemba uses a monitoring system to ensure traceability throughout the production and processing chain. The more than 3,000 producers are smallholder farmers with an average of 150 coffee trees. The farmers who deliver cherries to Nemba are all located at an altitude of around 1,700 meters above sea level, near the Kibila forest. The Washed station has more than 200 drying tables and can process up to 750 metric tons of cherries annually.
The Washed station is involved in several farmer outreach and support projects, including a livestock breeding project and a variety of Farmer Hub projects focused on strengthening cooperatives and improving yields.
Process
During the harvest season, all coffee is picked and sorted by hand. Most families only have between 200 and 250 trees, and harvesting is done almost entirely by the families themselves.
After sorting, the cherries are pulped within 6 hours. During pulping, the cherries are separated into high and low grades by density in a Mackinon three-disc pulper equipped with an additional separating disc. Once pulped, the coffee is placed in epoxy-coated cement fermentation tanks. INTENSO yeast from the French company LALCAFE is added to the tanks. The coffee is left to ferment in this environment for approximately 96 hours.
LALCAFÉ INTENSO™ yeast (Saccharomyces cerevisiae) was developed especially for coffee production during a four-year research and testing period. Tests in various regions and environments showed that Intenso is suitable for better controlling the efficiency of the fermentation process and improving cup quality. The yeast can control the fermentation process against the risk of unwanted microorganisms that can generate undesirable defects. In addition, its specific metabolism and high capacity even at low temperatures (minimum 15°C inside the coffee tank) allow coffee beans to express fresh and fruity characteristics while respecting the unique flavors of each batch.
The longer fermentation time for yeast-processed coffees ( Washed processing typically ferments for about 12 hours) also allows for more developed flavors. The additional time allows the beans to absorb metabolites, which can enhance flavors. Complexity, acidity, brightness, floral notes and other intrinsic characteristics are enhanced by the extended fermentation time.
After fermentation is complete, the coffee passes through Washed and sorting channels. In total, the channel separates the beans into seven grades according to density. After Washed, the cherries are poured into wooden trays or nylon bags and taken to the drying tables, each in its separate quality group. Each tray and nylon bag of cherries retains its traceability label with all information.
The cherries are placed on raised beds to dry. While drying, they are also sorted and sieved repeatedly to ensure uniform drying. They are left to dry from dawn to dusk and covered with a sheet overnight or when it rains. If weather conditions are good, this drying is carried out for 10 to 14 days on average. The humidity level is carefully monitored and any visually defective cherries are removed.
Once dried, the coffee is bagged and taken to the warehouse. Greenco's team of expert cuppers evaluates each lot (which is separated by season, day and quality) in the laboratory. Traceability of season, day and quality is maintained throughout the process.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: V60
Mill: Fellow Ode to number 4I
Recommended mineral water: Lanjarón
We used 16 grams of coffee per 256 grams of water. at a temperature of 96º.
We add the water in 2 pours. First pour 60 ml wait 30 seconds and then pour the rest of the water to reach 256ml The total infusion time should be 3:05 minutes getting with this recipe a TDS of 1.39% and an extraction percentage of 22.91%.
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