From the lush humidity of the Andean Chocó, this specialty espresso reveals vibrant notes of yellow plum, apricot and black tea, framed by a dense body and refreshing acidity that enhances its juicy and elegant character.
The story behind Kafipamba is a living example of transformation and human connection. Jhon Ortiz and Nelly Morales, initially dedicated to cattle raising, decided in 2021 to take a bold leap into specialty coffee to give a new direction to their farm. Their enthusiasm and humility quickly won over those who met them, including Nomad Coffee.
From the very first moment we saw in them an immense potential and an honesty that captivated us deeply. Collaborating with Kafipamba has meant much more than producing high quality coffee; it has been about building a relationship based on mutual trust, shared learning and a genuine desire to grow together year after year.
Thanks to the teamwork with Makicuna Coffee, in 2024 we implemented essential improvements in the farm, such as new drying tables, specialized technical advice and tools for process control. We are proud to walk together with Jhon and Nelly in this exciting journey, strengthening a bond that we feel as familiar, close and lasting.
Process
After selection by flotation, the cherries are fermented for 24 hours in plastic tanks, pulped and carefully washed. Drying is done slowly in African beds under canopies, ensuring a uniform result until reaching 11% final humidity.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as the roasting date, conservation of the beans, environment, water, state of the machinery, etc. It is important to keep in mind that all these factors can influence and you may have to make small adjustments when replicating this recipe.
Recipe
16.5 gr dry
39 gr in liquid
25 seconds
Machine: Sage Barista Pro
Number of grinds: 13
Grinding time: 12
Recommended mineral water: Lanjarón
TDS and percentage of extraction: 8.90 / 21.64 %.
