Nomad
Martin, Costa Rica
Martin, Costa Rica
Regular price
$34.00
Regular price
Sale price
$34.00
Unit price
per
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Notes:
MARASCHINO
CHERRY
BLACKBE-
RRIES
WILD FRUITS
Harvest:
JANUARY
2023
Region:
AQUIARES
Altitude:
1200-1400
MASL
Variety:
CENTROAME-
RICANO
Process:
NATURAL
ANAEROBIC
A type of profile that we love at Nomad. Complex and wild, with fruity and floral notes. Wild fruits, maraschino cherry and 70% chocolate in fragrance, giving way to violets and blood orange upon contact with water.
We highlight the juiciness of its body and the brilliant acidity that accompanies us in
each sip.
The Central American variety is an F1 hybrid obtained from the crossing of Sarchimor T5296 and Sudan Rumé. It is a high-yielding hybrid resistant
to diseases such as rust. It is the same variety that Diego and his team used to create the batches that make up our process pack.
Process Cherries are picked and floated to remove the unripe ones. After
selection, cherries are placed inside a stainless steel barrel with mosto (water resulting from previous fermentations), increasing the bacterial activity and bringing complexity to the cup. The barrel is sealed to let coffee ferment under
anaerobic conditions.
Temperature and pH are controlled daily to end the fermentation with a 4.3 pH. This
process takes 48 hours. Coffee is then sun-dried for 10 days.
We highlight the juiciness of its body and the brilliant acidity that accompanies us in
each sip.
The Central American variety is an F1 hybrid obtained from the crossing of Sarchimor T5296 and Sudan Rumé. It is a high-yielding hybrid resistant
to diseases such as rust. It is the same variety that Diego and his team used to create the batches that make up our process pack.
Process Cherries are picked and floated to remove the unripe ones. After
selection, cherries are placed inside a stainless steel barrel with mosto (water resulting from previous fermentations), increasing the bacterial activity and bringing complexity to the cup. The barrel is sealed to let coffee ferment under
anaerobic conditions.
Temperature and pH are controlled daily to end the fermentation with a 4.3 pH. This
process takes 48 hours. Coffee is then sun-dried for 10 days.
