Clean and refreshing, with lots of dried fruit and panela in both aroma and flavor. A juicy acidity that reminds us of strawberries and tropical fruit and a lingering aftertaste of milk chocolate and honey. It is always one of our favorite filters at Nomad and the incredible work done at the Washed Nemba station allows us to offer it year after year.
The Nemba station is located in the northern province of Kayanza. The lead agronomist oversees the implementation of a series of measures known as Good Agricultural Practices and farmer education. He works with farmers to ensure that they have access to the necessary farming tools. The agronomist also helps farmers determine and implement practices best suited to the specific growing conditions of their plots.
Nemba uses a monitoring system to ensure traceability throughout the production and processing chain. The more than 3,000 producers are smallholder farmers with an average of 150 coffee trees. The farmers who deliver cherries to Nemba are all located at an altitude of around 1,700 meters above sea level, near the Kibila forest. The Washed station has more than 200 drying tables and can process up to 750 metric tons of cherries annually.
The Washed station is involved in several farmer outreach and support projects, including a livestock breeding project and a variety of Farmer Hub projects focused on strengthening cooperatives and improving yields.
Process
During the harvest season, all coffee is selectively harvested by hand. Most families have only 200 to 250 trees, and harvesting is done almost entirely by the family.
Quality assurance begins as soon as the farmers deliver their cherries. The cherries are wet processed under constant supervision. Pulping, fermentation time, Washed, sorting into carcasses and a final soaking are closely monitored.
All cherries are floated in small buckets as a first step to verify quality. After floating, the highest quality cherries are hand sorted again to remove all damaged, green and over-ripe cherries.
After sorting, the cherries are pulped within 6 hours of delivery. The coffee is dry fermented for up to 12 hours and then soaked in clean water for 12 to 24 hours.
The parchment is then soaked for an additional 12 to 18 hours before being dried on raised beds for 2 to 3 weeks. Workers carefully inspect the drying parchment for damaged kernels and frequently rake the parchment to ensure uniform drying.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: OREA
Mill: Fellow Ode to number 7
Recommended mineral water: Lanjarón
We have used 16 grams of coffee per 240 grams of water at a temperature of 96º.
We add the water in 2 pours. First pour 60 grams, wait 30 seconds and then pour the rest of the water until reaching 240 grams. The total infusion time should be 2:30 minutes, achieving with this recipe a TDS of 1.38% and an extraction percentage of 19.58%.
