Kafipamba

The story behind Kafipamba is a living example of transformation and human connection. Jhon Ortiz and Nelly Morales, who initially worked in cattle ranching, decided in 2021 to take a bold leap into the specialty coffee industry to set their farm on a new course. Their enthusiasm and humility quickly won over everyone who met them, including the NOMAD team.

After flotation sorting, the cherries are fermented for 24 hours in plastic tanks, pulped, and carefully washed. Drying is carried out slowly on African beds under canopies, ensuring a uniform result until the final moisture content reaches 11%.

From the very beginning, we saw immense potential in them and an honesty that deeply captivated us. Our partnership with Kafipamba has meant so much more than just 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 our teamwork with Makicuna, in 2024 we implemented essential improvements on the farm, such as new drying tables, specialized technical consulting, and tools for process control. We are proud to walk alongside Jhon and Nelly on this exciting journey, strengthening a bond that feels like family—close and enduring.

When replicating this recipe, there are various variables that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, the water, the condition of the equipment, and so on. It’s important to keep in mind that all these factors can have an impact, and you may need to make minor adjustments when replicating this recipe.