Special Espresso
Omar Arango



Variety TIPICA
Altitude 1800 - 1950 masl
Harvest APRIL 2022
Notes HoneyPeachYellow plum

The forested environment where this coffee is grown is reflected in an intense and complex cup, full of tropical, citrus and sweet notes. We find notes of yellow plum, honey and peach. On the palate, a clean and round body. Its aftertaste is long and sweet with a characteristic note of cocoa powder.

The environmental conservation work that Omar does on his farm is incredible. His farm is a forest with coffee inside. What he achieves with the shade of the forest is that his browns ripen slowly and have great nutrition thanks to the leaves that fall from the trees. In the soil, many fungi help improve their quality. All this is then reflected in an intense and complex cup, full of tropical, citrus and sweet notes.

Omar not only cares for the biodiversity of his farm but also cares for the people who work on it. He takes care of them as if he were his family and recognizes them daily for the effort they make.

The cherries from this lot went through a floating selection after harvest and fermented for 24 hours in GrainPro bags. The coffee was then depulped and washed for 18-20 hours. The next step consisted in a 12-15 days drying phase in raised beds until reaching 15% humidity, followed by mechanically drying until reaching 11%.

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 28 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