The conditions where this lot grows, next to one of the largest protected nature reserves in the world, is very exceptional. In addition to the exhaustive fermentation protocol carried out by the farm. This is transmitted in the cup where we find floral notes that remind us of lavender and also very fresh notes of lemongrass and lemon-lime. On the palate, it remains floral but also sweet with notes of blueberries and stone fruit.
The farm owned by Juan Carlos Velez is located in the region called Santuario, Risaralda, next to the top of Montes de Tatamá, a word that means the grandfather of the rivers. This year 2022 we were visiting this farm again and the truth is that it is a true paradise since it is close to a protected forest reserve of more than 60,000 hectares. The arrival can be difficult due to its high slopes and fractured roads, but it is worth visiting to feel the energy that accompanies this farm at more than 2,000 meters altitude.
All the workers on this farm are contracted and insured, something that, unfortunately, is not common on a coffee farm. This makes the cost of coffee higher. The quality/price ratio is higher than what we are used to, but it is the right ratio that should exist in the price of coffee, since getting coffees with more than 86 points for 3 or 3.5 dollars a pound, a price FOB, it is unsustainable for coffee producers. This quality/price ratio is something that at NOMAD we happily assume since we have verified that its workers are protected at work.
Montes Tatamá had the great initiative of hiring the consulting services of Lucía Solis, a girl who comes from the world of wine but has put everything she learned and all her efforts into the world of coffee. Lucía is known for her emphasis on achieving excellent washed coffees with a methodology that can be replicated day after day. On our visit, we were able to verify all this. All the machinery and absolutely the entire area where the coffee is fermented and processed is unpolluted. All fermentation protocols are carried out to the millimetre. All their processes are yeast-washed coffees, not only because it is a process that can be replicated without changes in the flavour profile, but also because clean and bright coffees are achieved. It is a process that we love at NOMAD since what you will find in the cup are the intrinsic notes of the variety and its “terroir”, which can be defined as the ecosystem where the coffee tree has been cultivated and everything that surrounds it, such as its geography, topography and all soil characteristics.
This lot has been cherry selected to separate the denser beans from the less dense ones. Pulped and submerged in clean water adding CIMA yeast to control fermentation for 36 hours. Next, the coffee is washed and put to dry in the sun so that it loses a little moisture. Then, is finally dried in Guardiola.
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.