NOMAD COFFEE - E.CO.CHA

BALANCED SESSION ESPRESSO COLOMBIA CHAMBAKÚ COFFEE

Aromas of chocolate, honey, pecan nuts and pear. Sweet and creamy with a long lasting chocolate and nutty aftertaste. A clean and balanced coffee roasted to enjoy as an espresso or mixed with fats such as dairy or plant based drinks.

Finca Chambakú is the Restrepo family’s new project. It is a 12-hectare farm located in Villamaría, Caldas, and is one of the 17 farms that make up Hacienda el Jardín. Historically, this Hacienda has been focused on the cultivation of traditional coffee, but in recent years they have adapted and created an ideal agro-industrial system to make the most of the productive potential with differentiated coffees. The Restrepo family saw great potential for production of specialty coffees in this land thanks to the optimal conditions of the environment and the proximity to its facilities to maintain exhaustive control and guarantee the quality of the coffee.

Juan Felipe, Q Processor, and partner at the farm is the architect of the protocols and processes on the farm. Among the objectives, it is worth highlighting the new protocols for fertilizing with organic matter and extreme post-harvest care. Also, greenhouses with 3-level canopies were built to carry out a better drying process, perfecting the final cup. This batch is a coffee exclusively prepared under NOMAD COFFEE standards.

Process
Manual harvesting of ripe cherries, then an anaerobic fermentation process is carried out in cherries for 24 hours after delivery to the mill. The pulping process is done with a pulping machine and the coffee is fermented for 24 hours in tanks with water. It is dried intermittently in mechanical silos for 5 days, taking special care that the parchment mass does not exceed 35ºC.

All our coffees with roasting for espresso can be prepared in your home Moka Pot with the recipe that you can find in the NOMAD at Home section.

If you have an espresso machine we recommend using 18 grams of coffee to extract 35 grams in a cup in a time of 28 seconds. We use a temperature of 93ºC with the help of 9 bars of pressure.

We offer you these guidelines so that you have a guide when developing a recipe, but you should bear in mind that it can change depending on the coffee machine you are working with, the grinder and the water you are using.

Our machine: La Marzocco, Linea PB
Our grinder: Victoria Arduino, Mythos One
Our water: Osmotized water, 110 ppm

NOMAD Coffee is a specialty coffee roaster in Barcelona, known for its meticulous approach to sourcing and roasting high-quality beans. Founded by Jordi Mestre, NOMAD started as a London coffee cart before evolving into a leading name in Spain’s specialty coffee scene. With multiple locations, including a roastery and brew bar, NOMAD focuses on precision, sustainability, and an ever-evolving coffee experience for enthusiasts and professionals alike.