Every year, Jhon and Nelly bring us a better and more complex coffee. This year, this Kafipamba blend offers tropical notes reminiscent of melon, along with plenty of citrus, floral, and sweet notes. At the tasting table, participants noted that the flavor profile of this coffee is reminiscent of panela water with lemon and mint. To top it all off, this coffee has a bright acidity and a creamy body. Enjoy!
The story behind Kafipamba is a living example of transformation and human connection. Jhon Ortiz and Nelly Morales, who initially worked in livestock farming, decided in 2021 to take a bold leap into specialty coffee to set a new course for their farm. Their enthusiasm and humility quickly won over everyone who met them, including the NOMAD team.
From the very beginning, we saw immense potential in them and an honesty that deeply captivated us. Our collaboration with Kafipamba has meant 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 lasting.
Process
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 a final moisture content of 11% is reached.
When replicating this recipe, there are various factors 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, etc. It’s important to keep in mind that all these factors can have an impact, so you may need to make small adjustments when replicating this recipe.
Recipe
17 g dry
40 g liquid
26 seconds
Machine: Sage Barista Pro
Grinder: Sage Barista Pro
Grind setting: 17
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.43 / 19.59%
