This coffee is characterized by its primary notes of persimmon, honey, and dulce de leche, offering a sweet and juicy experience. As it evolves, subtle nuances of 70% dark chocolate and sponge cake emerge, along with a touch of nectarine and candied nuts. It features a creamy body and juicy acidity.
Carlos, a fifth-generation farmer, worked in the textile industry for 20 years before dedicating himself entirely to coffee in 2012, convinced that the specialty coffee industry would bring new opportunities. Today, he manages Finca Las Brisas and two other family farms, where he has invested in technology and sustainability to boost production.
One of his key innovations is the use of mycorrhizal fungi, which form a symbiotic relationship with the coffee trees, improving nutrient absorption and water retention; this has enabled him to keep his trees healthy even during periods of drought.
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Variety
Pacamara
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Processing
Washed
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Altitude
1,250 - 1,400 MASL
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Region
Juayúa
Nomad
Since NOMAD Coffee was a traveling cart in the London markets in 2011 and until today, the values and goals that define them remain the same: closeness and respect for the producer and careful attention to the process.
Barcelona, Spain
Unique coffees, from unique roasters, for unique experiences.
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