{"title":"Nomad Coffee","description":"\u003cp\u003eDiscover our collection of coffee from Nomad Coffee Roasters - Spain\u003c\/p\u003e","products":[{"product_id":"nomad-colombia-pink-bourbon","title":"Nomad - Filter, Colombia Pink Bourbon","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - Special Filter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eTucked away in Colombia’s Valle del Cauca, Inmaculada has been growing exceptional coffee since 2010. With sustainability at its core, the farm leads the way through its \u003cem data-end=\"362\" data-start=\"346\"\u003eFellows' Farms\u003c\/em\u003e initiative—empowering local producers with knowledge, resources, and access to the global specialty market. Of its 60 hectares, 36 are dedicated to rare and exotic varieties, earning the farm a reputation for boundary-pushing quality.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eThis lot undergoes 96 hours of controlled anaerobic fermentation at 18–20 °C after flotation sorting. Still coated in mucilage, it’s then pulped and dried on raised beds for 12 days. The result? A cup that’s clean yet complex—where ripe sweetness, bright acidity, and silky texture come together in perfect balance.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eExpect notes of \u003cstrong\u003eNectarine, Honey \u003c\/strong\u003eand \u003cstrong\u003eForest Fruits\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"250g","offer_id":55483911831926,"sku":"NOMAD-F.CO.PINK-250","price":21.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/F.CO.PINK_f8d71377-d2b2-4930-9e0a-a4ecbbd3b3cd.webp?v=1744300971"},{"product_id":"nomad-burundi-gahahe-red-bourbon","title":"Nomad - Filter, Burundi Gahahe Red Bourbon","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - Special Espresso\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cmeta charset=\"utf-8\"\u003eA vibrant, expressive cup with delicate florals, mandarin citrus, and roasted pineapple. On the palate, it strikes a beautiful balance—sweet and juicy, with a clean acidity and subtle complexity. Ideal for filter brewing, its bright, fruity character makes it a standout choice for those who enjoy a fresh, elegant profile.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cmeta charset=\"utf-8\"\u003eIt begins with careful handpicking—only ripe cherries are selected. After flotation sorting and manual inspection, the cherries are depulped within six hours of arrival. The coffee is then dry-fermented for up to 12 hours and soaked in clean mountain water for 12 to 24 hours. Finally, the harvest is dried on raised beds for 2 to 3 weeks, with frequent turning to ensure even drying and precision quality throughout.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eExpect notes of \u003cb\u003eRoasted Pineapple, Mandarin \u003c\/b\u003eand \u003cstrong\u003eFloral\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"May 7th \/ 300g","offer_id":55483951972726,"sku":"NOMAD-F.BU.GAH-MAY07","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"June 29th \/ 300g","offer_id":58206076174710,"sku":"NOMAD-F.BU.GAH-JUN29","price":14.95,"currency_code":"GBP","in_stock":false},{"title":"September 9th \/ 250g","offer_id":58772152484214,"sku":"NOMAD-F.BU.GAH-250G-SEP09","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"October 5th \/ 250g","offer_id":58961301799286,"sku":"NOMAD-F.BU.GAH-250G-OCT05","price":14.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/F.BU.GAH.webp?v=1744301801"},{"product_id":"nomad-filter-burundi-gahahe-red-bourbon-copy","title":"Nomad - Espresso, Ethiopia Abebe Hewiso","description":"\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003e\u003cstrong\u003eLevel - Special Espresso\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"148\" data-end=\"591\" class=\"\"\u003eSet in the highlands of Sidamo, Abebe Hewiso’s farm is a standout in Ethiopian coffee. With a deep commitment to sustainability and innovation, Abebe works alongside seasoned agronomist Lalissa to refine practices, boost yields, and elevate cup quality. Benefiting from Sidamo’s rich terroir and coffee heritage, the farm consistently produces exceptional lots with remarkable clarity and complexity.\u003c\/p\u003e\n\u003cp data-start=\"148\" data-end=\"591\" class=\"\"\u003eRipe cherries are hand-selected and sun-dried on raised beds, turned regularly for even drying. This careful, unhurried process draws out the vibrant character of Ethiopian naturals—notes of fig, blood orange, and pear are layered with hints of strawberry and tropical fruit. The result is a silky, expressive espresso with bright acidity and lasting sweetness.\u003c\/p\u003e\n\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003eExpect notes of \u003cb\u003eFig, Blood Orange \u003c\/b\u003eand\u003cb\u003e Pear\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWe recommend brewing with beans that are \u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"250g","offer_id":55483974320502,"sku":"NOMAD-E.ET.ABEB-250","price":15.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/E.ET.ABEB.webp?v=1744302313"},{"product_id":"nomad-coffee-house-rwanda-inzovu","title":"Nomad - House Coffee, Rwanda Inzovu","description":"\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003e\u003cstrong\u003eLevel - House Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"120\" data-end=\"343\" class=\"\"\u003eA signature of RTC, \u003cem data-start=\"168\" data-end=\"176\"\u003eInzovu\u003c\/em\u003e has become a benchmark for quality in Rwanda over the last decade. Each season, the lab team curates and blends the standout lots, showcasing the best of the harvest.\u003c\/p\u003e\n\u003cp data-start=\"345\" data-end=\"580\" class=\"\"\u003eWhile coffee grows throughout Rwanda, production is especially concentrated near Lake Kivu and the Southern Province. Naturally processed coffees are rare—permitted only under specific conditions during the dry tail-end of the harvest.\u003c\/p\u003e\n\u003cp data-start=\"582\" data-end=\"744\" class=\"\"\u003eThis lot brings together coffees from four distinguished washing stations—Gitwe, Horizon Supreme, Mwito, and Rugamba—resulting in a blend with layered complexity.\u003c\/p\u003e\n\u003cp data-start=\"582\" data-end=\"744\" class=\"\"\u003eCherries are hand-delivered to the washing stations, sorted by quality, and floated to remove defects. Drying takes place on raised beds over 20 days, carefully managed to ensure consistency. The result is a sweet, fruit-forward cup that captures Rwanda’s vibrancy with clarity and finesse.\u003c\/p\u003e\n\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003eExpect notes of \u003cstrong\u003ePlum\u003c\/strong\u003e\u003cb\u003e,\u003c\/b\u003e \u003cstrong\u003e70% Chocolate\u003c\/strong\u003e and\u003cb\u003e Honey\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWe recommend brewing with beans that are \u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Standard - 0-6 Weeks off Roast \/ Filter \/ 250g","offer_id":55483988771190,"sku":"NOMAD-F.RW.INZ-250","price":9.95,"currency_code":"GBP","in_stock":false},{"title":"Standard - 0-6 Weeks off Roast \/ Espresso \/ 250g","offer_id":55483990901110,"sku":"NOMAD-ESP.RW.INZ-250","price":9.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast \/ Filter \/ 250g","offer_id":55483988803958,"sku":"NOMAD-F.RW.INZ-250-REST","price":11.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast \/ Espresso \/ 250g","offer_id":55483990933878,"sku":"NOMAD-ESP.RW.INZ-250-REST","price":11.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/E.RW.INZO.webp?v=1744302762"},{"product_id":"nomad-competition-colombia-omniroast-las-flores","title":"Nomad - Competition - Colombia Omniroast, Las Flores","description":"\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003e\u003cstrong\u003eLevel - Competition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"120\" data-end=\"343\" class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis competition-profile coffee stands out for its freshness and complexity. In the cup, you’ll find notes of lemongrass, cherry, and dried fruit, complemented by hints of kiwi, mango, melon, and grapefruit. Its sweetness is enhanced by subtle touches of orange blossom honey, panela, and nectarine, offering a rich and balanced sensory experience.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"417\" data-start=\"106\"\u003e\u003cstrong data-end=\"144\" data-start=\"106\"\u003eFinca Las Flores – Huila, Colombia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"417\" data-start=\"106\"\u003eNestled in the hills of Acevedo, Huila, Finca Las Flores began in 1990 as a small family farm with just two hectares of coffee. Founded by Edilberto Vergara and Nubia Ayure, it has since grown into a 16-hectare model of innovation and sustainability in specialty coffee.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"734\" data-start=\"419\"\u003eThe legacy of Nubia—who earned 16th place in the 2006 Cup of Excellence—lives on through her children, especially Jhoan Vergara. Under his leadership, the farm has undergone a transformation: new plantings, exotic varieties like Java, Pink Bourbon, and Sidra Bourbon, and a bold approach to fermentation and drying.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1032\" data-start=\"736\"\u003eIn 2019, Jhoan’s Pink Bourbon lot won Colombia’s \u003cem data-end=\"803\" data-start=\"785\"\u003eMaster of Coffee\u003c\/em\u003e competition in the producer-roaster category at an international auction in South Korea. It marked a turning point for Finca Las Flores—now recognised for producing some of Colombia’s most exceptional microlots.\u003c\/p\u003e\n\u003cp data-start=\"120\" data-end=\"343\" class=\"\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003eExpect notes of \u003cstrong\u003eLemongrass, Cherry \u003c\/strong\u003eand \u003cstrong\u003eDried Fruit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWe recommend brewing with beans that are \u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"250g","offer_id":55484007350646,"sku":"NOMAD-C.CO.FLORES-250","price":23.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/C.CO.FLORES_eed9cfb1-c0cd-4d9c-b8b4-3b71924ee12b.webp?v=1744303340"},{"product_id":"nomad-filter-bombe-washed-ethiopian-jarc","title":"Nomad - Filter Ethiopia Bombe - Washed JARC","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - Special Filter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eA delicate, fruit-forward cup with classic Sidamo character. Bright blueberry and soft white sugar sweetness up front, followed by deeper notes of 70% dark chocolate and red plum on the finish. Floral, layered, and quietly complex—this is Sidamo at its best.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eExpect notes of \u003cb\u003eFloral, Blueberries\u003c\/b\u003e and \u003cstrong\u003eWhite Sugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eJARC Varieties:\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003eDeveloped in the 60s and 70s by the Jimma Agricultural Research Center, JARC varieties were bred for yield and resilience. Today, they’re valued just as much for their cup quality—offering complexity, clarity, and consistently high scoring profiles. A cornerstone of Ethiopia’s coffee landscape, and a favourite among specialty roasters.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"250g","offer_id":55639064117622,"sku":"NOMAD-F.ET.BOMB-250","price":21.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/F.ET.BOMB.webp?v=1747236383"},{"product_id":"nomad-espresso-ecuador-kafipamba-washed-sidra","title":"Nomad - Espresso Ecuador Kafipamba - Washed Sidra","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - Special Espresso\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"451\" data-start=\"172\"\u003eJhon Ortiz and Nelly Morales left cattle farming in 2021 to pursue a new path in specialty coffee. From early days, their humility and drive stood out—earning the trust of Nomad Coffee and support from Makicuna, who helped improve drying, processing, and infrastructure in 2024.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"721\" data-start=\"453\"\u003eThis washed lot begins with flotation sorting, followed by 24 hours of fermentation, pulping, and a clean wash. It’s then dried slowly on raised beds under canopy, bringing clarity and balance to the cup. A partnership rooted in progress—and a coffee that reflects it.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eExpect notes of \u003cstrong\u003eYellow Plum, Apricot \u003c\/strong\u003eand \u003cstrong\u003eBlack Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"June 29th \/ 250g","offer_id":55639106978166,"sku":"NOMAD-E.EC.KAFI-JUN29","price":17.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/E.EC.KAFI.webp?v=1747236919"},{"product_id":"nomad-espresso-rwanda-womens-crown-washed-red-bourbon","title":"Nomad - Espresso Rwanda Women's Crown - Washed Red Bourbon","description":"\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003e\u003cstrong\u003eLevel - Special Espresso\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"405\" data-start=\"166\"\u003eWomen’s Crown is a project by Gasharu Coffee, led entirely by women - from harvest to drying. Named after the \u003cem data-end=\"283\" data-start=\"274\"\u003eUrugori\u003c\/em\u003e, a crown given to Rwandan women after childbirth, the lot honours tradition, resilience, and the role of women in coffee.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"773\" data-start=\"407\"\u003eWith over 70% female staff, the project supports fair income, nutrition, and education. This washed lot is carefully processed: floated and pulped with a McKinnon, dry-fermented for up to 14 hours, then density-sorted. From here, the Grade A beans undergo a second 8-hour fermentation and slow drying on raised beds. Precision and care at every step - carried entirely by experienced hands.\u003c\/p\u003e\n\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003eExpect notes of \u003cstrong\u003eElderflower, Honey \u003c\/strong\u003eand \u003cstrong\u003eLoquat\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":55639127228790,"sku":"NOMAD-E.RW.WOM","price":14.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/E.RW.WOM.webp?v=1747237166"},{"product_id":"nomad-fruity-colombia-crazy-decaf-culturing-red-bourbon","title":"Nomad - Fruity Colombia, Crazy Decaf  - Anaerobic Red Bourbon","description":"\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003e\u003cstrong\u003eLevel - Crazy\/Fruity - Decaf\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"516\" data-start=\"217\"\u003eThis isn’t just a great decaf - it’s something else entirely. Sweet aromas of cocoa and milk chocolate lead into a velvety cup layered with caramel, brown sugar, and bright notes of plum, papaya, and passion fruit. It's the kind of decaf that makes you forget it’s decaf. Simply the best we’ve tasted. It's process-forward, for full flavour and aroma.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"807\" data-start=\"518\"\u003eWilton Benitez applies a highly controlled process—starting with density sorting, ozone sterilisation, and yeast-guided (\u003cem\u003eSaccharomyces pastorianus\u003c\/em\u003e) anaerobic fermentation coupled with thermal shock - before finishing with a sugarcane Ethyl Acetate decaffeination, with ethanol derived from fermented Sugar cane. Every step is engineered to lock in aroma and improve the organoleptic conditions of the coffee. It shows in the cup. Rich, fruity, and endlessly drinkable.\u003c\/p\u003e\n\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003eExpect notes of \u003cstrong\u003eMilk Chocolate, Brown Sugar \u003c\/strong\u003eand \u003cstrong\u003ePassionfruit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"250g","offer_id":55639238017398,"sku":"NOMAD-FR.CO.CRAZY-250","price":20.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FR.CO.CRAZYDECAF_1.webp?v=1747238548"},{"product_id":"nomad-fruity-colombia-mango-co-fermentation-washed","title":"Nomad - Fruity Colombia, Mango  - Co-Fermentation Washed","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - Fruity - Co-Fermented (Mango)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"221\" data-end=\"412\" class=\"\"\u003eSet near the Suaza River and Colombia’s Cueva de los Guácharos National Park, Finca Monteblanco sits high in the Huila mountains—ideal for growing Caturra, Geisha, Pink Bourbon, and Pacamara.\u003c\/p\u003e\n\u003cp data-start=\"414\" data-end=\"782\" class=\"\"\u003eRodrigo’s approach is experimental and precise. After handpicking, cherry is fermented with a custom mix of 10 yeasts, including \u003cem data-start=\"543\" data-end=\"558\"\u003elactobacillus\u003c\/em\u003e and \u003cem data-start=\"563\" data-end=\"578\"\u003esaccharomyces\u003c\/em\u003e, enhanced with mango and sugar sources like molasses or panela. This sealed fermentation runs for 8 days, followed by a second 180-hour fermentation with the pulped coffee in the same fruit-rich mixture.\u003c\/p\u003e\n\u003cp data-start=\"784\" data-end=\"940\" class=\"\"\u003eAfterwards, the coffee is fully washed washed and slow-dried over 20–25 days on parabolic beds. The result is a cup layered with complexity, shaped by process whilst keeping the Huila terroir throughout.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eExpect notes of \u003cb\u003eMango, Caramel\u003c\/b\u003e and \u003cstrong\u003ePassionfruit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"250g","offer_id":55639884005750,"sku":"NOMAD-FR.CO.MANGO-250","price":21.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FR.CO.MANGO.webp?v=1747247647"},{"product_id":"nomad-competition-peru-albino-ibias-gesha-inca","title":"Nomad - Competition, Peru Albino Ibias - Gesha Inca","description":"\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003e\u003cstrong\u003eLevel - Competition\u003cbr\u003e\u003cbr\u003eAlbino Ibias, Incahuasi Cooperative - Washed SL9 (Gesha Inca)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"538\" data-start=\"271\"\u003eWhile the distinct dry season in Incahuasi allows for some natural processing, the majority of coffee from the Incahuasi Cooperative is fully washed. However, thanks to the consistently dry conditions and high altitudes, a honey-style dry fermentation method is used for this lot.\u003c\/p\u003e\n\u003cp data-end=\"920\" data-start=\"540\"\u003eFully ripe cherries are hand-harvested and floated in water to remove defects. Once sorted, the cherries are pulped and placed in clean fermentation tanks, where they ferment without added water, relying solely on the natural sugars in the mucilage. The cool mountain climate ensures a steady fermentation, typically lasting just 24 to 36 hours. The coffee is then washed and dried to a stable moisture level between 10 and 11.5%.\u003cbr\u003e\u003cbr\u003eIn the heart of the Incahuasi Valley, Albino Ibias and his family farm in Acconcharcas. A lifelong expert in traditional Inca agroforestry, Albino works alongside his son Saulo (a certified Q-Grader), and the quality control manager for the Incahuasi Cooperative, all in the heart of the Incahuasi Valley.\u003c\/p\u003e\n\u003cp data-start=\"488\" data-end=\"769\"\u003eHistorically, the region’s poor infrastructure made coffee cultivation difficult, and cochineal farming was more viable. But with better farm management and rising coffee prices, Albino gradually expanded production, planting coffee under the shade of high-altitude native forests.\u003c\/p\u003e\n\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003eExpect notes of \u003cb\u003eMango, Floral, Honey, Calanda Peach\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"250g \/ October 5th","offer_id":55714729722230,"sku":"NOMAD-C.PE.ALBI-250-OCT05","price":25.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/C.PE.ALBINO.webp?v=1748700091"},{"product_id":"nomad-competition-peru-albino-palomino-gesha-inca","title":"Nomad - Competition, Peru Alipio Palomino - Gesha Inca","description":"\u003cp data-start=\"125\" data-end=\"189\"\u003e\u003cstrong data-start=\"125\" data-end=\"189\"\u003eLevel - Competition\u003cbr\u003e\u003cbr\u003eFinca Kuquipata – Geisha Inca\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"191\" data-end=\"469\"\u003eNestled in the Pacaybamba Valley (Cusco), Finca Kuquipata thrives under a dense canopy of shade trees, cultivating a unique varietal known as Geisha Inca. Local bird activity plays a key role in signalling peak cherry ripeness, helping farmers time their harvest with precision.\u003c\/p\u003e\n\u003cp data-start=\"471\" data-end=\"698\"\u003eIn partnership with the Incahuasi Cooperative, growers combine agroforestry with ancestral practices such as \u003cem data-start=\"580\" data-end=\"587\"\u003eMinka\u003c\/em\u003e (communal work) and \u003cem data-start=\"608\" data-end=\"614\"\u003eAyni\u003c\/em\u003e (reciprocal support), preserving cultural heritage while enhancing farm resilience.\u003cbr\u003e\u003cbr\u003eRipe cherries undergo flotation to remove defects, followed by a dry fermentation in mucilage for 24–36 hours. After washing, the coffee is sun-dried on raised beds for 10–12 days at altitudes of 1,900–2,100 MASL. Once dried, it’s stored in Andahuaylas at over 2,800 MASL—where cool, stable conditions help preserve freshness and quality.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003eExpect notes of \u003cb\u003eLemon, Honey, Nectarine\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"250g \/ October 5th","offer_id":55714752528758,"sku":"NOMAD-C.PE.ALIPIO-250-OCT05","price":26.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/C.PE.ALIPIO.webp?v=1748700411"},{"product_id":"nomad-competition-ecuador-wilder-lazo-maragesha","title":"Nomad - Competition, Colombia- Wilder Lazo - Maragesha","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - Competition\u003cbr\u003e\u003cbr\u003eWilder Lazo, Anaerobic Washed Maragesha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"464\" data-start=\"191\"\u003eWilder Lazo, based in San Adolfo, Huila, made a bold shift from cattle genetics to coffee after a family crisis reshaped his path. In 2016, he acquired Finca Bella Alejandría (1,600–1,800 MASL) and transformed it into a centre of varietal innovation and precise processing.\u003c\/p\u003e\n\u003cp data-end=\"704\" data-start=\"466\"\u003eAfter a major fire destroyed much of the farm, Wilder and his family rebuilt it from the ground up. Today, they remain deeply involved in every stage—from cultivation to final sale—earning a reputation for both quality and sustainability.\u003c\/p\u003e\n\u003cp data-end=\"745\" data-start=\"706\"\u003e\u003cstrong data-end=\"745\" data-start=\"706\"\u003eProcessing Method: Anaerobic Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1085\" data-start=\"747\"\u003eRipe cherries are sorted by flotation and held in GrainPro bags for 24 hours. They’re then pulped and undergo anaerobic fermentation in sealed plastic tanks for up to 120 hours, until the desired pH is reached. The coffee is then fully washed, dried on raised beds for 8–15 days, and rested in GrainPro for a further 20 days to stabilise.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eExpect notes of \u003cstrong\u003eOrange Blossom, Lemongrass \u003c\/strong\u003eand\u003cstrong\u003e White Grapes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"250g","offer_id":55714800959862,"sku":"NOMAD-C.CO.MARAGESHA-250","price":35.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/C.CO.MARAGESHA.webp?v=1748702655"},{"product_id":"nomad-filter-colombia-fiincamigos-washed-sl28","title":"Nomad - Filter, Colombia- Fincamigos - Washed SL28","description":"\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003e\u003cstrong\u003eLevel - Special Filter\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"152\" data-end=\"202\"\u003e\u003cstrong data-start=\"152\" data-end=\"202\"\u003eFincAmigos – Washed SL28\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"204\" data-end=\"600\"\u003eFincAmigos is Cafexport’s experimental farm—an agronomic lab where innovation meets sustainability. Here, exotic varieties such as Geisha, Tabi, Sudan Rume, Laurina, and SL28 are cultivated with precision and purpose. Designed to help reimagine the future of Colombian coffee, the farm also leads in environmental stewardship, conserving 4 hectares of forest and planting over 650 native species.\u003c\/p\u003e\n\u003cp data-start=\"602\" data-end=\"743\"\u003eThis lot of SL28, a variety originally from Kenya, reflects a careful balance of tradition, agronomic technique, and forward-thinking vision.\u003c\/p\u003e\n\u003cp data-start=\"745\" data-end=\"774\"\u003e\u003cstrong data-start=\"745\" data-end=\"774\"\u003eProcessing Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"776\" data-end=\"1074\"\u003eCherries are selectively handpicked and pulped using a drum pulper, then fermented in water for 48 hours. After washing, the coffee is sun-dried on raised beds for 8 days, with regular turning to ensure uniformity. The result is a clean, expressive cup that showcases the vibrant character of SL28.\u003c\/p\u003e\n\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003eExpect notes of \u003cb\u003eHoney, Pineapple \u003c\/b\u003eand \u003cstrong\u003eElderflower\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":55714837856630,"sku":"NOMAD-F.CO.SL28","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/F.CO.SL28.webp?v=1748702973"},{"product_id":"nomad-espresso-rwanda-shyira-washed-red-bourbon","title":"Nomad - Espresso, Rwanda - Shyira - Washed Red Bourbon","description":"\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003e\u003cstrong\u003eLevel - Special Espresso\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong data-start=\"174\" data-end=\"200\"\u003eSHYIRA WASHING STATION\u003c\/strong\u003e sits high in the Nyabihu mountains of Rwanda—an origin that sets the benchmark for altitude-grown excellence. Established in 2017 and led by Evariste Hagumimana in collaboration with Muraho Trading Co., the station works with 943 smallholder farmers. At 2,300 MASL, it’s the highest washing station in the country. Volcanic soils and a cool, misty climate define Shyira’s celebrated terroir.\u003c\/p\u003e\n\u003cp data-start=\"594\" data-end=\"973\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"594\" data-end=\"616\"\u003eTHE WASHED PROCESS\u003c\/strong\u003e begins with careful hand selection of ripe cherries, pulped using a waterless Eco Pulper system. A 12-hour dry fermentation enhances natural sugars before the beans are sorted and slow-dried on raised beds for up to 35 days. NOMAD curates this lot for its syrupy profile—expect notes of honey, panela, and dried fruit, all wrapped in a clean, silky finish.\u003c\/p\u003e\n\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003eExpect notes of \u003cb\u003eHoney, Panella \u0026amp; Dried Fruit\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":55920439329142,"sku":"NOMAD-E.RW.SHYI","price":16.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/E.RW.SHYI.webp?v=1752446970"},{"product_id":"nomad-espresso-colombia-las-flores-washed-pink-bourbon","title":"Nomad - Espresso, Colombia - Las Flores - Washed Pink Bourbon","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - Special Espresso\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-start=\"179\" data-end=\"199\"\u003eFINCA LAS FLORES\u003c\/strong\u003e is a family-run farm in Acevedo, Huila—established in 1990 by Edilberto Vergara and Nubia Ayure. A milestone came in 2006 when Nubia placed 16th in the Cup of Excellence. Today, their son Jhoan Vergara drives the farm forward alongside his siblings, introducing exotic cultivars and pioneering bold processing methods. In 2019, their Pink Bourbon won \u003cem data-start=\"551\" data-end=\"569\"\u003eMaster of Coffee\u003c\/em\u003e, cementing the farm’s global reputation.\u003c\/p\u003e\n\u003cp data-start=\"612\" data-end=\"744\"\u003eFinca Las Flores is rooted in sustainability, promoting the use of biochar and sharing agronomic knowledge with the next generation.\u003c\/p\u003e\n\u003cp data-start=\"746\" data-end=\"1154\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"746\" data-end=\"768\"\u003eTHE WASHED PROCESS\u003c\/strong\u003e is anything but ordinary: 36 hours of anaerobic fermentation in cherry, followed by 12 hours of oxidation, then another 36 in parchment. A 30-minute thermal shock at 50 °C intensifies flavour development before the coffee undergoes 60 hours of controlled mechanical drying. NOMAD selects this lot for its precision and clarity - expect a vibrant, expressive cup with structure and depth.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eExpect notes of \u003cstrong\u003eWhite Flower, Peach, Honeydew Melon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":55920458695030,"sku":"NOMAD-E.CO.PINK","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/E.CO.PINKFLORES.webp?v=1752447347"},{"product_id":"nomad-omniroast-tanzania-acacia-hills-washed-gesha","title":"Nomad - Omniroast, Tanzania - Acacia Hills - Washed Gesha","description":"\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003e\u003cstrong\u003eLevel - Competition\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-start=\"151\" data-end=\"173\"\u003eACACIA HILLS GESHA\u003c\/strong\u003e is a vibrant and refined expression of one of the world’s most prized varieties. In the cup, it opens with a jasmine-like floral fragrance, layered with bright bergamot and the tropical sweetness of ripe pineapple. A juicy, silky body meets a crisp, sparkling acidity—offering freshness, finesse, and a cup that lingers long after the final sip. This is a coffee for those chasing a truly unforgettable sensory experience.\u003c\/p\u003e\n\u003cp data-start=\"598\" data-end=\"1027\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eRipe cherries are handpicked and undergo open-air fermentation for 12 to 13 hours. After washing and sorting to isolate only the highest quality beans, the coffee is slow-dried on raised African beds for 13 to 16 days, depending on weather conditions, until it reaches a moisture level of 12%. NOMAD curates this lot for its clarity, balance, and elegance—a testament to Acacia Hills’ commitment to both craft and sustainability.\u003c\/p\u003e\n\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003eExpect notes of \u003cstrong\u003eJasmin, Bergamot, Pineapple\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"250g \/ October 5th","offer_id":55920502833526,"sku":"NOMAD-COMPETICION-TANZANIA-OCT05","price":24.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/C.TA.GESHA_fde59934-61dc-4a33-a9c8-1dae4afe8e6f.webp?v=1752447757"},{"product_id":"nomad-omniroast-peru-jhenrry-chavez-gesha-inca","title":"Nomad - Omniroast, Peru - Jhenrry Chavez - Gesha Inca","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - Competition\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-start=\"167\" data-end=\"197\"\u003eHUACHAQPAMPA – GEISHA INCA\u003c\/strong\u003e offers a vibrant, delicate cup profile led by the sweetness of fresh blueberries, soft caramel, and a subtle floral aroma. Accents of white peach and floral citrus lift the cup with brightness and complexity—clearly reflecting its exceptional high-altitude origin. A balanced, elegant coffee for those seeking to explore rare and expressive flavour profiles.\u003c\/p\u003e\n\u003cp data-start=\"558\" data-end=\"1181\"\u003eThis lot comes from \u003cstrong data-start=\"578\" data-end=\"596\"\u003eJhenrry Chávez\u003c\/strong\u003e, a young leader in the Cusco coffee community and quality manager at the Incahuasi cooperative in Hatunpampa. His farm, Huachaqpampa, stands as a model of innovation—where he applies advanced fermentation techniques, including anaerobic and natural processes. A licensed Q grader and advocate for quality, Jhenrry has revitalised heirloom varieties like the Geisha Inca, bringing extraordinary results and broader impact to his community. The cooperative also upholds ancestral Inca traditions such as \u003cem data-start=\"1099\" data-end=\"1106\"\u003eMinka\u003c\/em\u003e and \u003cem data-start=\"1111\" data-end=\"1117\"\u003eAyni\u003c\/em\u003e—promoting agroforestry and sustainable environmental practices.\u003c\/p\u003e\n\u003cp data-start=\"1183\" data-end=\"1528\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1183\" data-end=\"1204\"\u003eTHE HONEY PROCESS\u003c\/strong\u003e begins with careful selection of ripe cherries, followed by a dry (no-water) fermentation lasting 32 hours—supported by the cool, stable climate. The coffee is then lightly washed and dried on raised beds for 12 days. NOMAD curates this lot for its clarity and precision—a clean, fruit-forward cup with a refined structure.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eExpect notes of \u003cstrong\u003eBlueberry, Candy, Rose Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"250g \/ October 5th","offer_id":55920515613046,"sku":"NOMAD-COMPETICION-PERU-OCT05","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/C.PE.JHENRRY.webp?v=1752448024"},{"product_id":"nomad-espresso-costa-rica-entre-rios-washed-red-obata","title":"Nomad - Espresso, Costa Rica, Entre Ríos - Washed Red Obata","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - House Espresso\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eEach year, NOMAD eagerly awaits the return of fresh lots from Aquiares, Costa Rica — and this is the flagship: \u003cem data-start=\"330\" data-end=\"342\"\u003eEntre Ríos\u003c\/em\u003e. A cup with structure and poise. Balanced and rounded, with a smooth mouthfeel. Aromatic, with orange and date leading the profile. Sweet, layered with chocolate and caramel. A long finish, touched by a gentle cherry acidity.\u003c\/p\u003e\n\u003cp data-start=\"570\" data-end=\"936\"\u003eAquiares is led by Diego Robelo and his family. Located at 1,400 MASL on the slopes of the Turrialba volcano, it’s the largest contiguous coffee farm in Costa Rica. The estate is traversed by water channels linking the Turrialba and Aquiares rivers, set within a striking natural landscape once home to a pre-Columbian community — traces of which remain to this day.\u003c\/p\u003e\n\u003cp data-start=\"938\" data-end=\"1249\"\u003eThis marks the eighth year of partnership between NOMAD and Aquiares, and the seventh operating through direct trade. Pricing is agreed directly with Diego, who also acts as exporter, ensuring value stays at origin. NOMAD manages the import process, contracting containers directly from Costa Rica to Barcelona.\u003c\/p\u003e\n\u003cp data-start=\"1251\" data-end=\"1416\"\u003eThis season brings even more reason for celebration: Aquiares has been certified by Enveritas as compliant with the European Union Deforestation Regulation (EUDR).\u003c\/p\u003e\n\u003cblockquote data-start=\"1417\" data-end=\"1679\"\u003e\n\u003cp data-start=\"1419\" data-end=\"1679\"\u003e“We hold a responsibility not only to our buyers, but to future generations in Costa Rica,” says Diego Robelo. “This recognition from Enveritas strengthens our long-standing relationship with NOMAD COFFEE. Our coffee is — and will remain — deforestation-free.”\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp data-start=\"1681\" data-end=\"1995\"\u003eNOMAD proudly celebrates this milestone. Aquiares, founded in 1890, is not only Costa Rica’s largest farm but also its largest carbon-neutral estate. With 620 hectares of coffee grown under shade and 200 hectares of preserved forest, Aquiares now exports to over 20 countries — a testament to dedication and craft.\u003c\/p\u003e\n\u003cp data-start=\"2002\" data-end=\"2013\"\u003e\u003cstrong data-start=\"2002\" data-end=\"2013\"\u003eProcess\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2015\" data-end=\"2282\"\u003e\u003cstrong data-start=\"2015\" data-end=\"2031\"\u003eFully Washed\u003c\/strong\u003e\u003cbr data-start=\"2031\" data-end=\"2034\"\u003eCherries are hand-sorted to remove floaters and underripes. Dense fruit is depulped using a Penagos DCV 306. Mucilage is stripped mechanically (Penagos Delva), followed by partial fermentation (6 hours) in tanks. Pre-drying is done in a Centriflux.\u003c\/p\u003e\n\u003cp data-start=\"2284\" data-end=\"2432\"\u003e\u003cstrong data-start=\"2284\" data-end=\"2294\"\u003eDrying\u003c\/strong\u003e\u003cbr data-start=\"2294\" data-end=\"2297\"\u003eMechanical drying over 32 hours in a \u003cem data-start=\"2334\" data-end=\"2345\"\u003eGuardiola\u003c\/em\u003e dryer, temperature range 45º–55ºC, with two 2-hour breaks for controlled, even drying.\u003c\/p\u003e\n\u003cp data-start=\"2434\" data-end=\"2578\"\u003e\u003cstrong data-start=\"2434\" data-end=\"2445\"\u003eResting\u003c\/strong\u003e\u003cbr data-start=\"2445\" data-end=\"2448\"\u003eCoffee is stored in parchment for a minimum of two months before milling and packing. Final export is in 69kg GrainPro-lined bags.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eExpect notes of \u003cstrong\u003eChocolate, Caramel, Dates\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"June 29th \/ 275g","offer_id":55923388645750,"sku":"NOMAD-E.CR.ERW-JUN29","price":10.95,"currency_code":"GBP","in_stock":false},{"title":"October 5th \/ 250g","offer_id":58961302159734,"sku":"NOMAD-E.CR.ERW-250G-OCT05","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/E.CR.ERW.webp?v=1752493473"},{"product_id":"nomad-filter-guatemala-finca-conception-washed-gesha","title":"Nomad - Filter, Guatemala, Finca Conceptión - Washed Gesha","description":"\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003e\u003cstrong\u003eLevel - Special Filter\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"130\" data-end=\"451\"\u003e\u003cstrong data-start=\"130\" data-end=\"150\"\u003eFINCA CONCEPCIÓN\u003c\/strong\u003e sits in the highlands of Mataquescuintla, Jalapa, with roots tracing back to 1890. Originally a cattle farm, it was transformed into a coffee estate by the Braun Valle family - a legacy shaped over generations. Since 2019, Gesha has been cultivated alongside the farm’s traditional Bourbon varieties.\u003c\/p\u003e\n\u003cp data-start=\"453\" data-end=\"755\"\u003eAgricultural practices at Concepción are rooted in sustainability. Pruning takes place in April, with three fertilisations annually and foliar treatments applied with care. Shade is managed without herbicides, and all pulping water is reused - reducing environmental impact and maintaining soil health.\u003c\/p\u003e\n\u003cp data-start=\"762\" data-end=\"1039\"\u003e\u003cstrong data-start=\"762\" data-end=\"777\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"777\" data-end=\"780\"\u003eWashed. Cherries are selectively handpicked at peak ripeness, pulped, and fermented for 36 hours. After washing and a soak, the parchment is dried on cement patios over 15 days. Coffee is laid out in 18 cm layers and turned regularly to ensure uniform drying.\u003c\/p\u003e\n\u003cp data-start=\"1041\" data-end=\"1130\"\u003eThe result: a clean, complex, and aromatic cup - a clear expression of place and variety.\u003c\/p\u003e\n\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003eExpect notes of \u003cstrong\u003eNectarine, Mandarin and Honey\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":55923423412598,"sku":"NOMAD-F.GU.CON","price":20.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/F.GU.CON_d4515d05-41d5-4379-a388-5d39f2e90562.webp?v=1752494005"},{"product_id":"nomad-filter-tanzania-acacia-hills-washed-pacamara","title":"Nomad - Filter, Tanzania, Acacia Hills - Washed Pacamara","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - Special Filter\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"179\" data-end=\"549\"\u003e\u003cstrong data-start=\"179\" data-end=\"195\"\u003eACACIA HILLS\u003c\/strong\u003e is situated on the slopes of Mt. Oldeani, just outside the Ngorongoro Crater in northern Tanzania. The farm was established in its current form in 2007 by third-generation grower Leon Christianakis, alongside Aideen Christianakis and roaster Mark Stell. The altitude, volcanic soils, and cool microclimate offer ideal conditions for high-quality coffee.\u003c\/p\u003e\n\u003cp data-start=\"551\" data-end=\"773\"\u003eSince taking over, Leon has introduced varieties including Bourbon, SL28, and Geisha, while investing in a cupping lab and precision-focused agronomy - shaping Acacia Hills into one of the country’s most progressive farms.\u003c\/p\u003e\n\u003cp data-start=\"775\" data-end=\"967\"\u003eBeyond coffee, Leon leads initiatives that benefit local communities, including the development of clean water systems for nearby villages - a reflection of long-term commitment to the region.\u003c\/p\u003e\n\u003cp data-start=\"974\" data-end=\"1241\"\u003e\u003cstrong data-start=\"974\" data-end=\"989\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"989\" data-end=\"992\"\u003eWashed. Cherries are handpicked and pulped on the same day. Fermentation takes place in open tanks for 12–13 hours before washing and density grading. Drying is done on raised beds for 13–16 days, targeting 12% final moisture for clean, stable lots.\u003c\/p\u003e\n\u003cp data-start=\"1243\" data-end=\"1335\"\u003eA vibrant expression of terroir, supported by care at every stage - from plant to parchment.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eExpect notes of \u003cstrong\u003eSoursop, White Grape and Honey\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":55923452576118,"sku":"NOMAD-F.TA.PACA","price":21.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/F.TA.PACA_copia.webp?v=1752494201"},{"product_id":"nomad-filter-ethiopia-natural-74110-74158-faysel-abdosh","title":"Nomad - Filter, Ethiopia - Natural 74110, 74158 - Faysel Abdosh","description":"\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003e\u003cstrong\u003eLevel - Special Filter\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"283\" data-end=\"420\"\u003eNOMAD presents a vibrant and layered cup—\u003cstrong data-start=\"324\" data-end=\"361\"\u003eblueberry, violet, and blackberry\u003c\/strong\u003e lead with a juicy fruit-forward character and floral lift.\u003c\/p\u003e\n\u003cp data-start=\"422\" data-end=\"638\"\u003eAs the cup cools, softer notes begin to emerge—\u003cstrong data-start=\"469\" data-end=\"513\"\u003emilk chocolate, honey, grape, and cherry\u003c\/strong\u003e—bringing sweetness, depth, and clarity to the profile. A juicy body and balanced acidity make this a standout filter option.\u003c\/p\u003e\n\u003cp data-start=\"640\" data-end=\"952\"\u003eThis naturally processed lot begins with selective handpicking—85% of the cherries harvested at peak ripeness. After floating and a 4-hour soak, the cherries are slowly dried on raised beds under shade for 35 days. The result is a clean, controlled fermentation and a cup with exceptional clarity and expression.\u003c\/p\u003e\n\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003eExpect notes of \u003cstrong\u003eBlueberries,\u003c\/strong\u003e \u003cstrong\u003eViolets and Blackberries \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":56064764838262,"sku":"NOMAD-F.ET.FAYSE","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/F.ET.FAYSE_63605dbf-6c64-4f7c-9272-4abc9511510e.webp?v=1754662638"},{"product_id":"nomad-fruity-colombia-anaerobic-lactic-with-thermal-shock","title":"Nomad - Fruity, Colombia - Anaerobic Lactic with Thermal Shock","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - Fruity \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"249\" data-end=\"343\"\u003e\u003cstrong data-start=\"249\" data-end=\"258\"\u003eNOMAD\u003c\/strong\u003e presents a vibrant and expressive cup from \u003cem data-start=\"302\" data-end=\"321\"\u003eGranja Paraíso 92\u003c\/em\u003e in Cauca, Colombia.\u003c\/p\u003e\n\u003cp data-start=\"345\" data-end=\"648\"\u003eOn the nose: \u003cstrong data-start=\"358\" data-end=\"391\"\u003echerry, hibiscus, and caramel\u003c\/strong\u003e. In the cup: \u003cstrong data-start=\"405\" data-end=\"467\"\u003eforest berries, strawberry lollipop, and caramel sweetness\u003c\/strong\u003e—tropical, juicy, and playful. Despite the intensity of aroma and flavour, the profile remains clean, balanced, and long on the finish. The texture is smooth with a honeyed acidity.\u003c\/p\u003e\n\u003cp data-start=\"650\" data-end=\"1046\"\u003eProduced by \u003cstrong data-start=\"662\" data-end=\"680\"\u003eWilton Benítez\u003c\/strong\u003e, a chemical engineer turned coffee producer, known for his deep investment in research and processing innovation. Wilton has been experimenting with coffee fermentation since 2008, and his approach merges biotechnology, custom-built equipment, and a focus on sustainability. Drying machines at the farm run on minimal electricity, reducing greenhouse gas emissions.\u003c\/p\u003e\n\u003cp data-start=\"1048\" data-end=\"1475\"\u003eThis lot undergoes a \u003cstrong data-start=\"1069\" data-end=\"1102\"\u003edouble anaerobic fermentation\u003c\/strong\u003e, a process designed by Wilton at Granja Paraíso 92. It begins with a strict selection and sterilisation of ripe cherries, followed by an initial anaerobic fermentation using a targeted microorganism. After de-pulping, the coffee is fermented a second time, then washed using a \u003cstrong data-start=\"1380\" data-end=\"1397\"\u003ethermal shock - \u003c\/strong\u003ealternating hot and cold water - to enhance flavour clarity and aromatic depth.\u003c\/p\u003e\n\u003cp data-start=\"1477\" data-end=\"1599\"\u003eIn short: a \u003cstrong data-start=\"1489\" data-end=\"1522\"\u003elactic anaerobic fermentation\u003c\/strong\u003e followed by \u003cstrong data-start=\"1535\" data-end=\"1564\"\u003ethermal washed processing\u003c\/strong\u003e. Complex. Experimental. Complex.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eExpect notes of \u003cb\u003eStrawberry, Cherry and Caramel\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":56064784269686,"sku":"NOMAD-MACONDO","price":21.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/1_PACK250_2000x2000px_2025_macondo_1.webp?v=1754663007"},{"product_id":"nomad-espresso-colombia-decaf-washed-castillo","title":"Nomad - Espresso, Colombia, Decaf  - Washed Castillo","description":"\u003ch3 data-start=\"0\" data-end=\"50\"\u003e\u003cstrong data-start=\"4\" data-end=\"48\"\u003eDecaffeinated Chambakú – Felipe Restrepo\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"51\" data-end=\"213\"\u003e\u003cstrong data-start=\"51\" data-end=\"64\"\u003eProducer:\u003c\/strong\u003e Felipe Restrepo\u003cbr data-start=\"80\" data-end=\"83\"\u003e\u003cstrong data-start=\"83\" data-end=\"92\"\u003eFarm:\u003c\/strong\u003e Finca Chambakú\u003cbr data-start=\"107\" data-end=\"110\"\u003e\u003cstrong data-start=\"110\" data-end=\"121\"\u003eRegion:\u003c\/strong\u003e Quindío, Colombia\u003cbr data-start=\"139\" data-end=\"142\"\u003e\u003cstrong data-start=\"142\" data-end=\"154\"\u003eProcess:\u003c\/strong\u003e Washed, Sugarcane (EA) Decaffeinated\u003cbr data-start=\"191\" data-end=\"194\"\u003e\u003cstrong data-start=\"194\" data-end=\"206\"\u003eHarvest:\u003c\/strong\u003e 2024\u003c\/p\u003e\n\u003ch3 data-start=\"215\" data-end=\"236\"\u003e\u003cstrong data-start=\"219\" data-end=\"234\"\u003eTASTES LIKE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"237\" data-end=\"426\"\u003e🍫 \u003cstrong data-start=\"240\" data-end=\"257\"\u003e80% Chocolate\u003c\/strong\u003e – deep and smooth, with cocoa bitterness.\u003cbr data-start=\"299\" data-end=\"302\"\u003e🍯 \u003cstrong data-start=\"305\" data-end=\"324\"\u003eMuscovado Sugar\u003c\/strong\u003e – rich sweetness and syrupy depth.\u003cbr data-start=\"359\" data-end=\"362\"\u003e🍎 \u003cstrong data-start=\"365\" data-end=\"381\"\u003eGolden Apple\u003c\/strong\u003e – a delicate aftertaste with mild acidity.\u003c\/p\u003e\n\u003ch3 data-start=\"428\" data-end=\"456\"\u003e\u003cstrong data-start=\"432\" data-end=\"454\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"457\" data-end=\"786\"\u003e\u003cem data-start=\"457\" data-end=\"473\"\u003eFinca Chambakú\u003c\/em\u003e is one of \u003cstrong data-start=\"484\" data-end=\"523\"\u003eNOMAD’s long-standing partner farms\u003c\/strong\u003e, and producer \u003cstrong data-start=\"538\" data-end=\"557\"\u003eFelipe Restrepo\u003c\/strong\u003e continues to refine his craft with each new harvest. For 2024, Felipe introduced a complete overhaul of the drying process for this decaffeinated lot—switching to \u003cstrong data-start=\"721\" data-end=\"747\"\u003emechanical silo drying\u003c\/strong\u003e to precisely manage moisture levels.\u003c\/p\u003e\n\u003cp data-start=\"788\" data-end=\"1064\"\u003eThis improvement has led to a \u003cstrong data-start=\"818\" data-end=\"852\"\u003emore stable and expressive cup\u003c\/strong\u003e, extending the coffee’s shelf life while preserving sweetness and balance. The result is a decaf that’s \u003cstrong data-start=\"957\" data-end=\"995\"\u003esurprisingly complex and delicious\u003c\/strong\u003e, easily rivaling fully caffeinated coffees in flavour and texture.\u003c\/p\u003e\n\u003ch3 data-start=\"1066\" data-end=\"1087\"\u003e\u003cstrong data-start=\"1070\" data-end=\"1085\"\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1088\" data-end=\"1320\"\u003eThe decaffeination method uses \u003cstrong data-start=\"1119\" data-end=\"1149\"\u003ehigh-mountain spring water\u003c\/strong\u003e and \u003cstrong data-start=\"1154\" data-end=\"1176\"\u003eethyl acetate (EA)\u003c\/strong\u003e derived from \u003cstrong data-start=\"1190\" data-end=\"1212\"\u003esugarcane molasses\u003c\/strong\u003e—a \u003cstrong data-start=\"1215\" data-end=\"1234\"\u003enatural solvent\u003c\/strong\u003e that selectively removes caffeine while preserving the coffee’s aromatic structure.\u003c\/p\u003e\n\u003cp data-start=\"1322\" data-end=\"1671\"\u003eThe process begins with steaming the green coffee to open its pores, followed by \u003cstrong data-start=\"1403\" data-end=\"1432\"\u003esoaking in an EA solution\u003c\/strong\u003e. The caffeine molecules bond with the EA and are gently extracted. Once the process is complete, the coffee is steamed again to remove any trace of the solvent, ensuring \u003cstrong data-start=\"1603\" data-end=\"1627\"\u003e97% caffeine removal\u003c\/strong\u003e and leaving \u003cstrong data-start=\"1640\" data-end=\"1668\"\u003eless than 20 ppm residue\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1673\" data-end=\"1845\"\u003eFinally, the coffee is \u003cstrong data-start=\"1696\" data-end=\"1721\"\u003edried to 11% moisture\u003c\/strong\u003e, ready for export. The result is a \u003cstrong data-start=\"1757\" data-end=\"1791\"\u003eclean, sweet, and stable decaf\u003c\/strong\u003e that maintains the integrity of Chambakú’s terroir.\u003c\/p\u003e\n\u003ch3 data-start=\"1847\" data-end=\"1871\"\u003e\u003cstrong data-start=\"1851\" data-end=\"1869\"\u003eWHY WE LOVE IT\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1872\" data-end=\"2137\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis coffee defies expectations—\u003cstrong data-start=\"1904\" data-end=\"1945\"\u003esmooth, chocolatey, and full of depth\u003c\/strong\u003e, with a delicate golden apple finish that adds lift. Perfect for those seeking comfort without compromise, it’s a decaf that feels indulgent and satisfying whether enjoyed black or with milk.\u003c\/p\u003e\n\u003cp data-start=\"1154\" data-end=\"1173\"\u003e\u003cstrong data-start=\"1154\" data-end=\"1166\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003cp data-start=\"1175\" data-end=\"1745\"\u003eThe decaffeination method uses high mountain spring water and ethyl acetate derived from sugarcane molasses — a naturally occurring compound found in yellow fruits like bananas. It’s a selective caffeine solvent, though notoriously difficult to work with due to its flammability and distinct, sweet base aroma. Handling it requires precision, which impacts production costs and can subtly influence the cup's aroma and taste. The result, however, is a coffee with at least 97% caffeine removed and a maximum solvent residue of 20 PPM. Final moisture content sits at 11%.\u003c\/p\u003e\n\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003eExpect notes of \u003cb\u003e80% Chocolate, Moscovado Sugar, Golden Apple\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"June 3rd","offer_id":58085767250294,"sku":"NOMAD-D.CO.DCF-JUN03","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/decaff.webp?v=1754666330"},{"product_id":"nomad-limited-omniroast-lactic-gesha-la-palma-y-el-tucan","title":"Nomad - Limited, Omniroast - Lactic Gesha - La Palma Y El Tucán","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - Limited\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"630\" data-start=\"563\"\u003e\u003cstrong data-end=\"628\" data-start=\"563\"\u003eGeisha – La Palma y El Tucán | Lactic Fermentation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1085\" data-start=\"637\" style=\"text-align: left;\"\u003eDiscover a rare Geisha release from La Palma \u0026amp; El Tucán, an innovator in regenerative coffee. This nano-batch opens with vivid \u003cstrong data-end=\"792\" data-start=\"764\"\u003eraspberry and blackberry\u003c\/strong\u003e, woven with aromatic \u003cstrong data-end=\"823\" data-start=\"814\"\u003eherbs\u003c\/strong\u003e, and supported by a \u003cstrong data-end=\"858\" data-start=\"844\"\u003esilky body\u003c\/strong\u003e and \u003cstrong data-end=\"881\" data-start=\"863\"\u003elively acidity - \u003c\/strong\u003ea testament to lactic fermentation and extended drying. Its delicate citrus and floral accents round out an experience of structural clarity and complexity, rooted in biodiversity-rich terroir.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eProcess: CONTROLLED LACTIC FERMENTATION:\u003c\/strong\u003e After an initial stabilisation, the cherries undergo a \u003cstrong\u003e93-hour fermentation\u003c\/strong\u003e followed by an additional \u003cstrong\u003e24 hours of mucilage fermentation\u003c\/strong\u003e. Drying is carried out on raised beds (1,117 h) and completed with mechanical drying (64 h). The result is a complex, sweet, and aromatic cup that reflects the vibrant character of Colombian Geisha.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eExpect notes of \u003cstrong\u003eRaspberry, Blackberry, Aromatic Herbs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":56177007853942,"sku":"NOMAD-GEISHA(PINK)-LACTIC-LIMITED","price":24.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/POT_LIMITED-EDITION_2000x2000px_GEISHA_2025.webp?v=1756555421"},{"product_id":"nomad-limited-omniroast-lactic-sidra-la-palma-y-el-tucan","title":"Nomad - Limited, Omniroast - Lactic Sidra - La Palma Y El Tucán","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - Limited\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1006\" data-start=\"939\"\u003e\u003cstrong data-end=\"1004\" data-start=\"939\"\u003eSidra – La Palma y El Tucán | Lactic Expression from Colombia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1460\" data-start=\"1013\"\u003eThis rich and expressive Sidra release from La Palma y El Tucán offers vibrant layers of \u003cstrong data-end=\"1115\" data-start=\"1102\"\u003eblueberry\u003c\/strong\u003e, \u003cstrong data-end=\"1134\" data-start=\"1117\"\u003epassion fruit\u003c\/strong\u003e, and creamy \u003cstrong data-end=\"1164\" data-start=\"1147\"\u003ecaramel spice\u003c\/strong\u003e, all carried by a lush, juicy lactic acidity. Grown within a biodiverse polyculture and crafted via long-course lactic fermentation and gentle drying, this lot not only tastes extraordinary it stands as a heartfelt homage to a pioneering farm’s legacy of innovation, regeneration, and community.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePROCESS: EXTENDED LACTIC FERMENTATION\u003c\/strong\u003e: \u003cstrong\u003e88 hours\u003c\/strong\u003e of cherry fermentation followed by \u003cstrong\u003e24 hours in mucilage\u003c\/strong\u003e. Drying takes place over\u003cstrong\u003e 745 hours on raised beds\u003c\/strong\u003e, ending with controlled mechanical drying. The result is a Sidra with intense sweetness, creamy body, and vibrant lactic acidity.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eExpect notes of \u003cstrong\u003eBlueberries, Passionfruit, Caramel\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":56177047896438,"sku":"NOMAD-SIDRA(YELLOW)-LACTIC-LIMITED","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/POT_LIMITED-EDITION_2000x2000px_SIDRA_TUCAN_2025.webp?v=1756555701"},{"product_id":"nomad-espresso-ethiopia-bochesa-washed-74110-74112","title":"Nomad - Espresso, Ethiopia, Bochesa - Washed 74110 74112","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong data-start=\"4\" data-end=\"44\"\u003eBOCHESA — ARBEGONA, SIDAMA, ETHIOPIA\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eLevel - Special Espresso\u003c\/strong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"48\" data-end=\"379\"\u003e\u003cstrong data-start=\"48\" data-end=\"59\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"59\" data-end=\"62\"\u003eElegant, clean, and classically Sidama. This double-washed lot from Bochesa is all about clarity and balance—floral aromatics meet a crisp, structured sweetness. Expect bright citrus and stone fruit tones over a delicate, tea-like body, finishing with the refined composure that defines Ethiopia’s highland coffees.\u003c\/p\u003e\n\u003cp data-start=\"381\" data-end=\"656\"\u003e\u003cbr data-start=\"395\" data-end=\"398\"\u003e\u003cstrong data-start=\"398\" data-end=\"411\"\u003eProducer:\u003c\/strong\u003e Bochesa Washing Station\u003cbr data-start=\"435\" data-end=\"438\"\u003e\u003cstrong data-start=\"438\" data-end=\"449\"\u003eRegion:\u003c\/strong\u003e Arbegona, Sidama, Ethiopia\u003cbr data-start=\"476\" data-end=\"479\"\u003e\u003cstrong data-start=\"479\" data-end=\"493\"\u003eVarieties:\u003c\/strong\u003e 74110, 74112\u003cbr data-start=\"506\" data-end=\"509\"\u003e\u003cstrong data-start=\"509\" data-end=\"523\"\u003eElevation:\u003c\/strong\u003e 2,000–2,100 masl\u003cbr data-start=\"540\" data-end=\"543\"\u003e\u003cstrong data-start=\"543\" data-end=\"555\"\u003eHarvest:\u003c\/strong\u003e 2024\u003cbr data-start=\"560\" data-end=\"563\"\u003e\u003cstrong data-start=\"563\" data-end=\"575\"\u003eProcess:\u003c\/strong\u003e Double Washed (12–16h fermentation, 10–14 days raised-bed drying, 20-day rest)\u003c\/p\u003e\n\u003cp data-start=\"658\" data-end=\"1102\"\u003e\u003cstrong data-start=\"658\" data-end=\"675\"\u003eTHE PRODUCERS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"675\" data-end=\"678\"\u003eFounded in 2022, Bochesa Washing Station is a young but promising hub for over 800 smallholder farmers in the highlands of Arbegona, one of Sidama’s most celebrated coffee-growing districts. The station prioritizes sustainable practices, reinvests in infrastructure, and provides vital support to its producers through training, farm inputs, and premium payments—building both community and cup quality from the ground up.\u003c\/p\u003e\n\u003cp data-start=\"1104\" data-end=\"1480\"\u003e\u003cstrong data-start=\"1104\" data-end=\"1119\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1119\" data-end=\"1122\"\u003eCherries are pulped and fermented underwater for 12–16 hours, then washed a second time to remove residual mucilage. The parchment coffee is dried on raised beds for 10–14 days under careful supervision, before resting for 20 days to stabilize and enhance clarity. This double-washed process highlights Sidama’s signature transparency and floral precision.\u003c\/p\u003e\n\u003cp data-start=\"1482\" data-end=\"1760\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1482\" data-end=\"1500\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1500\" data-end=\"1503\"\u003eBochesa may be a new name, but it’s already producing coffees that rival Sidama’s best. This lot is a perfect expression of Ethiopia’s washed tradition—clean, bright, and effortlessly refined, with a sweetness and structure that make it endlessly drinkable.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eExpect notes of \u003cstrong\u003eNectarine\u003c\/strong\u003e, \u003cstrong\u003eMandarin\u003c\/strong\u003e \u0026amp; \u003cstrong\u003eHoney\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":56397136101750,"sku":"NOMAD-E.ET.BOCH","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_545fe912-6392-4b14-a1ee-1cd754f1be83.png?v=1759763254"},{"product_id":"nomad-espresso-ethiopia-hambela-washed-heirloom","title":"Nomad - Espresso, Ethiopia, Hambela - Washed Heirloom","description":"\u003ch3 data-start=\"0\" data-end=\"35\"\u003e\n\u003cstrong data-start=\"4\" data-end=\"35\"\u003eHARO SORSA — GUJI, ETHIOPIA\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong data-start=\"4\" data-end=\"35\"\u003e\u003cstrong data-start=\"4\" data-end=\"44\"\u003e\u003cstrong\u003eLevel - Special Espresso\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-start=\"37\" data-end=\"380\"\u003e\u003cstrong data-start=\"37\" data-end=\"48\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"48\" data-end=\"51\"\u003eLush, fruit-forward, and vibrant. This naturally processed Guji from Haro Sorsa bursts with ripe red fruit, layered sweetness, and a velvety texture. Expect notes of berry compote, plum, and tropical fruit, with a syrupy body and a long, clean finish. A beautifully balanced natural that showcases both vibrancy and refinement.\u003c\/p\u003e\n\u003cp data-start=\"382\" data-end=\"707\"\u003e\u003cbr data-start=\"396\" data-end=\"399\"\u003e\u003cstrong data-start=\"399\" data-end=\"413\"\u003eProducers:\u003c\/strong\u003e 250+ Smallholder Farmers\u003cbr data-start=\"438\" data-end=\"441\"\u003e\u003cstrong data-start=\"441\" data-end=\"453\"\u003ePartner:\u003c\/strong\u003e Glitter Trading \u0026amp; Logistics PLC\u003cbr data-start=\"485\" data-end=\"488\"\u003e\u003cstrong data-start=\"488\" data-end=\"499\"\u003eRegion:\u003c\/strong\u003e Haro Sorsa, Guji, Ethiopia\u003cbr data-start=\"526\" data-end=\"529\"\u003e\u003cstrong data-start=\"529\" data-end=\"541\"\u003eVariety:\u003c\/strong\u003e Ethiopian Heirloom\u003cbr data-start=\"560\" data-end=\"563\"\u003e\u003cstrong data-start=\"563\" data-end=\"577\"\u003eElevation:\u003c\/strong\u003e 2,200–2,400 masl\u003cbr data-start=\"594\" data-end=\"597\"\u003e\u003cstrong data-start=\"597\" data-end=\"609\"\u003eHarvest:\u003c\/strong\u003e 2024–2025\u003cbr data-start=\"619\" data-end=\"622\"\u003e\u003cstrong data-start=\"622\" data-end=\"634\"\u003eProcess:\u003c\/strong\u003e Natural (12–15 days raised-bed drying, warehouse rested before export)\u003c\/p\u003e\n\u003cp data-start=\"709\" data-end=\"1198\"\u003e\u003cstrong data-start=\"709\" data-end=\"726\"\u003eTHE PRODUCERS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"726\" data-end=\"729\"\u003eGlitter Trading \u0026amp; Logistics works hand-in-hand with over 250 smallholders in Haro Sorsa, one of Guji’s most fertile and high-altitude growing areas. Here, coffee is shade-grown in rich red clay soil, often intercropped with \u003cem data-start=\"953\" data-end=\"960\"\u003eenset\u003c\/em\u003e (false banana) to enhance soil health and ensure local food security. The organization supports its farmers with pre-financing, agronomic training, and educational initiatives—creating a model where quality and community grow together.\u003c\/p\u003e\n\u003cp data-start=\"1200\" data-end=\"1562\"\u003e\u003cstrong data-start=\"1200\" data-end=\"1215\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1215\" data-end=\"1218\"\u003eRipe cherries are hand-selected and dried on raised African beds for 12–15 days, turned frequently to ensure even drying. Once the ideal moisture level is reached, the coffee is rested in warehouses before export, allowing the flavors to stabilize and harmonize. The result is a clean, fruit-saturated cup with impressive structure and depth.\u003c\/p\u003e\n\u003cp data-start=\"1564\" data-end=\"1879\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1564\" data-end=\"1582\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1582\" data-end=\"1585\"\u003eHaro Sorsa coffees have a distinctive duality—lush fruit character meets elegant balance. This lot, crafted with care by Glitter Trading and its network of smallholders, is a shining example of what Guji does best: expressive sweetness, clarity, and a sense of place you can taste in every sip.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eExpect notes of \u003cb\u003eCacao Nibs, Cherry \u0026amp; Blueberries\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":56397152747894,"sku":"NOMAD-E.ET.HAM","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_1.png?v=1759763469"},{"product_id":"nomad-filter-costa-rica-totoba-natural-sl28","title":"Nomad - Filter - Costa Rica Totoba, Natural SL28","description":"\u003ch3 data-start=\"0\" data-end=\"40\"\u003e\u003cstrong data-start=\"4\" data-end=\"38\"\u003eCompetition Level Filter – Finca La Totoba, Natural SL28\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"41\" data-end=\"260\"\u003e\u003cstrong data-start=\"41\" data-end=\"54\"\u003eProducer:\u003c\/strong\u003e Don Lica (Luis Carlos Forres)\u003cbr data-start=\"84\" data-end=\"87\"\u003e\u003cstrong data-start=\"87\" data-end=\"96\"\u003eFarm:\u003c\/strong\u003e Finca La Totoba\u003cbr data-start=\"112\" data-end=\"115\"\u003e\u003cstrong data-start=\"115\" data-end=\"126\"\u003eRegion:\u003c\/strong\u003e Cerro Chirripó, Pérez Zeledón, Costa Rica\u003cbr data-start=\"168\" data-end=\"171\"\u003e\u003cstrong data-start=\"171\" data-end=\"184\"\u003eAltitude:\u003c\/strong\u003e 1,950+ MASL\u003cbr data-start=\"195\" data-end=\"198\"\u003e\u003cstrong data-start=\"198\" data-end=\"210\"\u003eVariety:\u003c\/strong\u003e SL28\u003cbr data-start=\"215\" data-end=\"218\"\u003e\u003cstrong data-start=\"218\" data-end=\"230\" data-is-only-node=\"\"\u003eProcess:\u003c\/strong\u003e Natural\u003cbr data-start=\"238\" data-end=\"241\"\u003e\u003cstrong data-start=\"241\" data-end=\"253\"\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/p\u003e\n\u003ch3 data-start=\"262\" data-end=\"283\"\u003e\u003cstrong data-start=\"266\" data-end=\"281\"\u003eTASTES LIKE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"284\" data-end=\"454\"\u003e🍒 \u003cstrong data-start=\"287\" data-end=\"297\"\u003eCherry\u003c\/strong\u003e – ripe and sweet with jammy intensity.\u003cbr data-start=\"336\" data-end=\"339\"\u003e🍑 \u003cstrong data-start=\"342\" data-end=\"351\"\u003ePeach\u003c\/strong\u003e – round stone-fruit depth with soft acidity.\u003cbr data-start=\"396\" data-end=\"399\"\u003e🍯 \u003cstrong data-start=\"402\" data-end=\"411\"\u003eHoney\u003c\/strong\u003e – lingering sweetness and smooth finish.\u003c\/p\u003e\n\u003ch3 data-start=\"456\" data-end=\"484\"\u003e\u003cstrong data-start=\"460\" data-end=\"482\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"485\" data-end=\"881\"\u003ePerched high on the misty slopes of \u003cstrong data-start=\"521\" data-end=\"539\"\u003eCerro Chirripó\u003c\/strong\u003e, \u003cem data-start=\"541\" data-end=\"558\"\u003eFinca La Totoba\u003c\/em\u003e is the life’s work of \u003cstrong data-start=\"581\" data-end=\"614\"\u003eLuis Carlos “Don Lica” Forres\u003c\/strong\u003e, one of Costa Rica’s true pioneers in \u003cstrong data-start=\"653\" data-end=\"673\"\u003eexotic varieties\u003c\/strong\u003e and \u003cstrong data-start=\"678\" data-end=\"703\"\u003econtrolled processing\u003c\/strong\u003e. Over the years, his dedication has turned the farm into a benchmark for micro-lot precision and excellence, with frequent recognition in the \u003cstrong data-start=\"846\" data-end=\"878\"\u003eCup of Excellence Costa Rica\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"883\" data-end=\"1223\"\u003eThe \u003cem data-start=\"887\" data-end=\"901\"\u003eLos Colibrís\u003c\/em\u003e lot takes its name from the hummingbirds that flit through the coffee trees - a fitting tribute to the biodiversity and vibrancy of this high-altitude terroir. The combination of \u003cstrong data-start=\"1079\" data-end=\"1096\"\u003evolcanic soil\u003c\/strong\u003e, \u003cstrong data-start=\"1098\" data-end=\"1121\"\u003ecool mountain mists\u003c\/strong\u003e, and \u003cstrong data-start=\"1127\" data-end=\"1153\"\u003ewide thermal variation\u003c\/strong\u003e produces coffees with remarkable sweetness, clarity, and structure.\u003c\/p\u003e\n\u003ch3 data-start=\"1225\" data-end=\"1246\"\u003e\u003cstrong data-start=\"1229\" data-end=\"1244\"\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1247\" data-end=\"1630\"\u003eThis is a \u003cstrong data-start=\"1257\" data-end=\"1276\"\u003enatural process\u003c\/strong\u003e lot, beginning with the \u003cstrong data-start=\"1301\" data-end=\"1348\"\u003emanual selection of perfectly ripe cherries\u003c\/strong\u003e. After flotation to remove defects, the cherries are transferred to \u003cstrong data-start=\"1417\" data-end=\"1440\"\u003eraised African beds\u003c\/strong\u003e for more than \u003cstrong data-start=\"1455\" data-end=\"1481\"\u003e20 days of slow drying\u003c\/strong\u003e. Throughout the drying period, temperature and humidity are closely monitored to preserve delicate fruit character and enhance terroir expression.\u003c\/p\u003e\n\u003ch3 data-start=\"1632\" data-end=\"1656\"\u003e\u003cstrong data-start=\"1636\" data-end=\"1654\"\u003eWHY WE LOVE IT\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1657\" data-end=\"1959\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eA stunning expression of Costa Rican craftsmanship—\u003cstrong data-start=\"1708\" data-end=\"1743\"\u003ebright, juicy, and deeply sweet\u003c\/strong\u003e. The combination of Don Lica’s meticulous processing and the purity of Chirripó’s environment creates a cup that is both \u003cstrong data-start=\"1865\" data-end=\"1890\"\u003erefined and exuberant\u003c\/strong\u003e, capturing the soul of Costa Rica’s southern highlands in every sip.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":56485310693750,"sku":"NOMAD-COMPETITION-TOTOBA-SL28","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_3.png?v=1760864091"},{"product_id":"nomad-filter-f1-centroamericano-natural-anaerobic-costa-rica","title":"Nomad - Filter - F1 CentroAmericano, Natural Anaerobic - Costa Rica","description":"\u003ch3 data-start=\"0\" data-end=\"38\"\u003e\u003cstrong data-start=\"4\" data-end=\"36\"\u003eSpecial Filter – Anaerobic Natural (Sarchimor x Sudan Rume cross)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"39\" data-end=\"276\"\u003e\u003cstrong data-start=\"39\" data-end=\"52\"\u003eProducer:\u003c\/strong\u003e Diego Robelo\u003cbr data-start=\"65\" data-end=\"68\"\u003e\u003cstrong data-start=\"68\" data-end=\"77\"\u003eFarm:\u003c\/strong\u003e Aquiares Estate\u003cbr data-start=\"93\" data-end=\"96\"\u003e\u003cstrong data-start=\"96\" data-end=\"107\"\u003eRegion:\u003c\/strong\u003e Turrialba, Costa Rica\u003cbr data-start=\"129\" data-end=\"132\"\u003e\u003cstrong data-start=\"132\" data-end=\"145\"\u003eAltitude:\u003c\/strong\u003e 1,200–1,400 MASL\u003cbr data-start=\"162\" data-end=\"165\"\u003e\u003cstrong data-start=\"165\" data-end=\"177\"\u003eVariety:\u003c\/strong\u003e F1 Centroamericano (Sarchimor × Sudan Rume)\u003cbr data-start=\"221\" data-end=\"224\"\u003e\u003cstrong data-start=\"224\" data-end=\"236\" data-is-only-node=\"\"\u003eProcess:\u003c\/strong\u003e Anaerobic Natural\u003cbr data-start=\"254\" data-end=\"257\"\u003e\u003cstrong data-start=\"257\" data-end=\"269\"\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/p\u003e\n\u003ch3 data-start=\"278\" data-end=\"299\"\u003e\u003cstrong data-start=\"282\" data-end=\"297\"\u003eTASTES LIKE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"300\" data-end=\"482\"\u003e🍒 \u003cstrong data-start=\"303\" data-end=\"313\"\u003eCherry\u003c\/strong\u003e – juicy and ripe, with a tangy brightness.\u003cbr data-start=\"356\" data-end=\"359\"\u003e🍫 \u003cstrong data-start=\"362\" data-end=\"379\"\u003e70% Chocolate\u003c\/strong\u003e – rich, smooth, and bittersweet.\u003cbr data-start=\"412\" data-end=\"415\"\u003e🫐 \u003cstrong data-start=\"418\" data-end=\"436\"\u003eBlackberry Jam\u003c\/strong\u003e – deep fruit sweetness with syrupy texture.\u003c\/p\u003e\n\u003ch3 data-start=\"484\" data-end=\"512\"\u003e\u003cstrong data-start=\"488\" data-end=\"510\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"513\" data-end=\"844\"\u003ePerched on the slopes of the \u003cstrong data-start=\"542\" data-end=\"563\"\u003eTurrialba volcano\u003c\/strong\u003e, \u003cem data-start=\"565\" data-end=\"582\"\u003eAquiares Estate\u003c\/em\u003e is Costa Rica’s largest single-block coffee farm and a model for sustainable, direct-trade production. Owned and managed by \u003cstrong data-start=\"707\" data-end=\"723\"\u003eDiego Robelo\u003c\/strong\u003e, the estate operates under a vision that combines environmental stewardship with social responsibility and innovation.\u003c\/p\u003e\n\u003cp data-start=\"846\" data-end=\"1255\"\u003eBy exporting directly—cutting out intermediaries—Diego ensures full traceability and transparency, while maintaining strong partnerships with roasters worldwide. His cultivation of \u003cstrong data-start=\"1027\" data-end=\"1086\"\u003eCentroamericano (F1 hybrid of Sarchimor and Sudan Rume)\u003c\/strong\u003e demonstrates Aquiares’ commitment to resilience and cup quality. The hybrid offers both disease resistance and exceptional sensory potential when carefully processed.\u003c\/p\u003e\n\u003ch3 data-start=\"1257\" data-end=\"1278\"\u003e\u003cstrong data-start=\"1261\" data-end=\"1276\"\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1279\" data-end=\"1916\"\u003eThis lot is an \u003cstrong data-start=\"1294\" data-end=\"1315\"\u003eAnaerobic Natural\u003c\/strong\u003e, beginning with the careful selection of \u003cstrong data-start=\"1357\" data-end=\"1380\"\u003efully ripe cherries\u003c\/strong\u003e. The cherries undergo \u003cstrong data-start=\"1403\" data-end=\"1437\"\u003efermentation in sealed barrels\u003c\/strong\u003e with their own must until the pH drops to \u003cstrong data-start=\"1480\" data-end=\"1487\"\u003e4.3\u003c\/strong\u003e—a process lasting between \u003cstrong data-start=\"1514\" data-end=\"1526\"\u003e1–2 days\u003c\/strong\u003e. The fermented cherries are then \u003cstrong data-start=\"1560\" data-end=\"1573\"\u003esun-dried\u003c\/strong\u003e on ceramic patios for two days before being transferred to \u003cstrong data-start=\"1633\" data-end=\"1648\"\u003eraised beds\u003c\/strong\u003e for an additional \u003cstrong data-start=\"1667\" data-end=\"1681\"\u003e10–15 days\u003c\/strong\u003e at temperatures between \u003cstrong data-start=\"1706\" data-end=\"1717\"\u003e28–40°C\u003c\/strong\u003e. The coffee is \u003cstrong data-start=\"1733\" data-end=\"1758\"\u003emechanically finished\u003c\/strong\u003e in a Guardiola for one day to ensure uniform drying, and then stored in \u003cstrong data-start=\"1831\" data-end=\"1859\"\u003eGrainPro-lined parchment\u003c\/strong\u003e for 6–8 weeks to stabilise and preserve its character.\u003c\/p\u003e\n\u003ch3 data-start=\"1918\" data-end=\"1942\"\u003e\u003cstrong data-start=\"1922\" data-end=\"1940\"\u003eWHY WE LOVE IT\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1943\" data-end=\"2326\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eAn expressive and layered cup from one of Costa Rica’s most forward-thinking estates. The \u003cstrong data-start=\"2033\" data-end=\"2052\"\u003eCentroamericano\u003c\/strong\u003e variety’s hybrid vigour meets Diego’s meticulous anaerobic process to produce a coffee that’s \u003cstrong data-start=\"2147\" data-end=\"2169\"\u003ebright yet rounded\u003c\/strong\u003e, with a \u003cstrong data-start=\"2178\" data-end=\"2197\"\u003echocolatey base\u003c\/strong\u003e, \u003cstrong data-start=\"2199\" data-end=\"2218\"\u003ejammy sweetness\u003c\/strong\u003e, and \u003cstrong data-start=\"2224\" data-end=\"2250\"\u003esparkling cherry fruit\u003c\/strong\u003e. It’s a modern Costa Rican classic — complex, clean, and deeply satisfying.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":56485367578998,"sku":"NOMAD-F.CR.CAN","price":21.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_4.png?v=1760864532"},{"product_id":"nomad-filter-korongo-washed-tanzania","title":"Nomad - Filter - Korongo, Washed Tanzania","description":"\u003ch3 data-start=\"0\" data-end=\"38\"\u003e\u003cstrong data-start=\"4\" data-end=\"36\"\u003eSpecial Filter - Korongo – Washed Blend\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"39\" data-end=\"249\"\u003e\u003cstrong data-start=\"39\" data-end=\"53\"\u003eProducers:\u003c\/strong\u003e Local Smallholders\u003cbr data-start=\"72\" data-end=\"75\"\u003e\u003cstrong data-start=\"75\" data-end=\"86\"\u003eRegion:\u003c\/strong\u003e Mbozi, Mbeya \u0026amp; Mbinga, Tanzania\u003cbr data-start=\"118\" data-end=\"121\"\u003e\u003cstrong data-start=\"121\" data-end=\"134\"\u003eAltitude:\u003c\/strong\u003e 1,600–1,900 MASL\u003cbr data-start=\"151\" data-end=\"154\"\u003e\u003cstrong data-start=\"154\" data-end=\"168\"\u003eVarieties:\u003c\/strong\u003e Blue Mountain, Bourbon, SL28, Typica\u003cbr data-start=\"205\" data-end=\"208\"\u003e\u003cstrong data-start=\"208\" data-end=\"220\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"227\" data-end=\"230\"\u003e\u003cstrong data-start=\"230\" data-end=\"242\" data-is-only-node=\"\"\u003eHarvest:\u003c\/strong\u003e 2024\u003c\/p\u003e\n\u003ch3 data-start=\"251\" data-end=\"272\"\u003e\u003cstrong data-start=\"255\" data-end=\"270\"\u003eTASTES LIKE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"273\" data-end=\"462\"\u003e🍍 \u003cstrong data-start=\"276\" data-end=\"289\"\u003ePineapple\u003c\/strong\u003e – bright, tropical acidity with juicy sweetness.\u003cbr data-start=\"338\" data-end=\"341\"\u003e🍯 \u003cstrong data-start=\"344\" data-end=\"353\"\u003eHoney\u003c\/strong\u003e – smooth, golden sweetness that rounds out the cup.\u003cbr data-start=\"405\" data-end=\"408\"\u003e🌰 \u003cstrong data-start=\"411\" data-end=\"421\"\u003eWalnut\u003c\/strong\u003e – subtle nuttiness and balanced depth.\u003c\/p\u003e\n\u003ch3 data-start=\"464\" data-end=\"493\"\u003e\u003cstrong data-start=\"468\" data-end=\"491\"\u003eABOUT THE PRODUCERS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"494\" data-end=\"893\"\u003eProduced by smallholders across Tanzania’s \u003cstrong data-start=\"537\" data-end=\"559\"\u003esouthern highlands\u003c\/strong\u003e, \u003cem data-start=\"561\" data-end=\"570\"\u003eKorongo\u003c\/em\u003e—meaning “flamingo” in Swahili—takes its name from the elegant birds that frequent the region’s wetlands. These farmers, cultivating in the fertile volcanic soils of \u003cstrong data-start=\"736\" data-end=\"764\"\u003eMbozi, Mbeya, and Mbinga\u003c\/strong\u003e, are part of \u003cstrong data-start=\"778\" data-end=\"807\"\u003eSucafina’s IMPACT program\u003c\/strong\u003e, an initiative focused on \u003cstrong data-start=\"834\" data-end=\"890\"\u003efair income, sustainability, and quality improvement\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"895\" data-end=\"1222\"\u003eThrough \u003cstrong data-start=\"903\" data-end=\"973\"\u003etraining in soil conservation, crop planning, and water management\u003c\/strong\u003e, participating farmers not only enhance the quality of their coffee but also strengthen community resilience and environmental stewardship. The result is a vibrant, clean, and expressive washed coffee that reflects both terroir and collaboration.\u003c\/p\u003e\n\u003ch3 data-start=\"1224\" data-end=\"1245\"\u003e\u003cstrong data-start=\"1228\" data-end=\"1243\"\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1246\" data-end=\"1677\"\u003eThis is a \u003cstrong data-start=\"1256\" data-end=\"1274\"\u003ewashed process\u003c\/strong\u003e coffee, beginning with \u003cstrong data-start=\"1298\" data-end=\"1321\"\u003ecareful handpicking\u003c\/strong\u003e of ripe cherries. After pulping, the coffee undergoes \u003cstrong data-start=\"1376\" data-end=\"1417\"\u003efermentation in tanks for 12–18 hours\u003c\/strong\u003e, followed by \u003cstrong data-start=\"1431\" data-end=\"1471\"\u003ethorough washing and density grading\u003c\/strong\u003e to ensure clarity and uniformity. Finally, the parchment coffee is \u003cstrong data-start=\"1539\" data-end=\"1586\"\u003edried for 12–14 days on raised African beds\u003c\/strong\u003e, depending on weather conditions, allowing for slow, even drying and enhanced sweetness.\u003c\/p\u003e\n\u003ch3 data-start=\"1679\" data-end=\"1703\"\u003e\u003cstrong data-start=\"1683\" data-end=\"1701\"\u003eWHY WE LOVE IT\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1704\" data-end=\"1987\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eA beautifully balanced Tanzanian coffee that bridges \u003cstrong data-start=\"1757\" data-end=\"1781\"\u003ebrightness and depth\u003c\/strong\u003e—\u003cstrong data-start=\"1782\" data-end=\"1800\"\u003etropical fruit\u003c\/strong\u003e meets \u003cstrong data-start=\"1807\" data-end=\"1825\"\u003ewarm sweetness\u003c\/strong\u003e and \u003cstrong data-start=\"1830\" data-end=\"1857\"\u003egentle nutty undertones\u003c\/strong\u003e. Korongo captures the promise of the southern highlands: clean, sweet, and sustainably grown with care for both people and place.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":56485482955126,"sku":"NOMAD-F.TA.KORO","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_5.png?v=1760865184"},{"product_id":"nomad-espresso-el-salvador-las-brisas-honey","title":"Nomad - Espresso, El Salvador - Las Brisas, Honey","description":"\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003e\u003cstrong\u003eLevel - House Espresso\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"150\" data-start=\"109\"\u003e\u003cstrong data-end=\"148\" data-start=\"112\"\u003eFINCA LAS BRISAS — Honey Process\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"317\" data-start=\"151\"\u003e\u003cstrong data-end=\"164\" data-start=\"151\"\u003eProducer:\u003c\/strong\u003e Carlos Pola\u003cbr data-end=\"179\" data-start=\"176\"\u003e\u003cstrong data-end=\"190\" data-start=\"179\"\u003eRegion:\u003c\/strong\u003e Apaneca-Ilamatepec, El Salvador\u003cbr data-end=\"225\" data-start=\"222\"\u003e\u003cstrong data-end=\"237\" data-start=\"225\"\u003eHarvest:\u003c\/strong\u003e 2025\u003cbr data-end=\"245\" data-start=\"242\"\u003e\u003cstrong data-end=\"258\" data-start=\"245\"\u003eAltitude:\u003c\/strong\u003e 1250–1400 MASL\u003cbr data-end=\"276\" data-start=\"273\"\u003e\u003cstrong data-end=\"288\" data-start=\"276\"\u003eVariety:\u003c\/strong\u003e Mixed\u003cbr data-end=\"297\" data-start=\"294\"\u003e\u003cstrong data-end=\"309\" data-start=\"297\"\u003eProcess:\u003c\/strong\u003e Honey\u003c\/p\u003e\n\u003ch3 data-end=\"387\" data-start=\"319\"\u003e\u003cstrong data-end=\"387\" data-start=\"323\"\u003eTastes Like — milk chocolate 🍫 • walnut 🌰 • brown sugar 🍯\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch2 data-end=\"410\" data-start=\"394\"\u003e\u003cstrong data-end=\"410\" data-start=\"397\"\u003eTHE STORY\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"699\" data-start=\"412\"\u003eFinca Las Brisas is a standout example of how \u003cstrong data-end=\"491\" data-start=\"458\"\u003einnovation and sustainability\u003c\/strong\u003e can reshape the future of Salvadoran coffee. Producer \u003cstrong data-end=\"561\" data-start=\"546\"\u003eCarlos Pola\u003c\/strong\u003e has spent years investing in technology-driven and ecologically responsible practices to enhance both quality and resilience on the farm.\u003c\/p\u003e\n\u003cp data-end=\"1136\" data-start=\"701\"\u003eA key component of his approach is the use of \u003cstrong data-end=\"768\" data-start=\"747\"\u003emycorrhizal fungi\u003c\/strong\u003e, which form a symbiotic relationship with coffee tree roots. This partnership improves \u003cstrong data-end=\"879\" data-start=\"856\"\u003enutrient absorption\u003c\/strong\u003e, \u003cstrong data-end=\"900\" data-start=\"881\"\u003ewater retention\u003c\/strong\u003e, and overall \u003cstrong data-end=\"929\" data-start=\"914\"\u003etree health\u003c\/strong\u003e, allowing the farm to maintain strong, productive plants even during drought seasons. Carlos’ work reflects a forward-thinking philosophy: farming methods that protect the earth while elevating cup quality.\u003c\/p\u003e\n\u003ch2 data-end=\"1167\" data-start=\"1143\"\u003e\u003cstrong data-end=\"1167\" data-start=\"1146\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1335\" data-start=\"1169\"\u003eThis lot is processed using the \u003cstrong data-end=\"1217\" data-start=\"1201\"\u003eHoney Method\u003c\/strong\u003e, where part of the fruit’s sticky mucilage—“the honey”—is intentionally left on the bean to boost sweetness and body.\u003c\/p\u003e\n\u003cp data-end=\"1372\" data-start=\"1337\"\u003eHere’s how it’s done at Las Brisas:\u003c\/p\u003e\n\u003cul data-end=\"1668\" data-start=\"1374\"\u003e\n\u003cli data-end=\"1444\" data-start=\"1374\"\u003e\n\u003cp data-end=\"1444\" data-start=\"1376\"\u003eRipe cherries are depulped \u003cstrong data-end=\"1420\" data-start=\"1403\"\u003ewithout water\u003c\/strong\u003e, preserving mucilage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1548\" data-start=\"1445\"\u003e\n\u003cp data-end=\"1548\" data-start=\"1447\"\u003eThe parchment is \u003cstrong data-end=\"1513\" data-start=\"1464\"\u003elightly rubbed and rested in sacks for 2 days\u003c\/strong\u003e under shade to slowly dehydrate.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1668\" data-start=\"1549\"\u003e\n\u003cp data-end=\"1668\" data-start=\"1551\"\u003eDrying starts with \u003cstrong data-end=\"1587\" data-start=\"1570\"\u003e2 days of sun\u003c\/strong\u003e, then moves to \u003cstrong data-end=\"1636\" data-start=\"1603\"\u003eshaded, mesh-covered canopies\u003c\/strong\u003e for a more controlled finish.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1813\" data-start=\"1670\"\u003eThis careful hybrid of sun and shade drying allows sugars to concentrate, enhancing the caramelised sweetness and creamy body in the final cup.\u003c\/p\u003e\n\u003ch2 data-end=\"1837\" data-start=\"1820\"\u003e\u003cstrong data-end=\"1837\" data-start=\"1823\"\u003eTAKE A SIP\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1888\" data-start=\"1839\"\u003eThe result is a comforting, dessert-like profile:\u003c\/p\u003e\n\u003cul data-end=\"1984\" data-start=\"1890\"\u003e\n\u003cli data-end=\"1922\" data-start=\"1890\"\u003e\n\u003cp data-end=\"1922\" data-start=\"1892\"\u003e\u003cstrong data-end=\"1920\" data-start=\"1892\"\u003eMilk chocolate sweetness\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1954\" data-start=\"1923\"\u003e\n\u003cp data-end=\"1954\" data-start=\"1925\"\u003e\u003cstrong data-end=\"1952\" data-start=\"1925\"\u003eToasted walnut richness\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1984\" data-start=\"1955\"\u003e\n\u003cp data-end=\"1984\" data-start=\"1957\"\u003e\u003cstrong data-end=\"1984\" data-start=\"1957\"\u003eSoft brown sugar finish\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2141\" data-start=\"1986\"\u003eSmooth, sweet, and incredibly easy to drink, this Honey lot from Carlos Pola brings together innovation, sustainability, and deliciously accessible flavor.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":56763697955190,"sku":"NOMAD-E.SA.BRIS","price":11.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_1_cdf41ee7-beee-4c7e-8b89-f0f7151e6330.png?v=1764434946"},{"product_id":"nomad-filter-mathare-ini-washed-kenya","title":"Nomad - Filter - Mathare-Ini, Washed Kenya","description":"\u003ch3 data-start=\"0\" data-end=\"38\"\u003e\u003cstrong data-start=\"4\" data-end=\"36\"\u003eLevel - Special Filter \u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch2 data-start=\"144\" data-end=\"179\"\u003e\u003cstrong data-start=\"147\" data-end=\"177\"\u003eMATHARE-INI — Washed Kenya\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"180\" data-end=\"378\"\u003e\u003cstrong data-start=\"180\" data-end=\"193\"\u003eProducer:\u003c\/strong\u003e Mathare-ini (Thanga-ini FCS)\u003cbr data-start=\"222\" data-end=\"225\"\u003e\u003cstrong data-start=\"225\" data-end=\"236\"\u003eRegion:\u003c\/strong\u003e Murang’a, Kenya\u003cbr data-start=\"252\" data-end=\"255\"\u003e\u003cstrong data-start=\"255\" data-end=\"267\"\u003eHarvest:\u003c\/strong\u003e 2024\/25\u003cbr data-start=\"275\" data-end=\"278\"\u003e\u003cstrong data-start=\"278\" data-end=\"291\"\u003eAltitude:\u003c\/strong\u003e 1600–1800 MASL\u003cbr data-start=\"306\" data-end=\"309\"\u003e\u003cstrong data-start=\"309\" data-end=\"323\"\u003eVarieties:\u003c\/strong\u003e SL-28, SL-34, Batian, Ruiru-11\u003cbr data-start=\"354\" data-end=\"357\"\u003e\u003cstrong data-start=\"357\" data-end=\"369\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003ch3 data-start=\"380\" data-end=\"448\"\u003e\u003cstrong data-start=\"384\" data-end=\"448\"\u003eTastes Like — yellow plum 🍑 • hibiscus flower 🌺 • honey 🍯\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch2 data-start=\"455\" data-end=\"479\"\u003e\u003cstrong data-start=\"458\" data-end=\"479\"\u003eMEET THE PRODUCER\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"481\" data-end=\"904\"\u003eMathare-ini Washing Station is part of the \u003cstrong data-start=\"524\" data-end=\"566\"\u003eThanga-ini Farmers Cooperative Society\u003c\/strong\u003e, located on the fertile volcanic slopes of the Aberdare range in Murang’a, Kenya. Over \u003cstrong data-start=\"654\" data-end=\"681\"\u003e900 smallholder farmers\u003c\/strong\u003e deliver their cherries to this station, each typically managing small 200–300-tree plots planted with classic Kenyan varieties like \u003cstrong data-start=\"814\" data-end=\"823\"\u003eSL-28\u003c\/strong\u003e and \u003cstrong data-start=\"828\" data-end=\"837\"\u003eSL-34\u003c\/strong\u003e, alongside the more disease-resistant \u003cstrong data-start=\"876\" data-end=\"886\"\u003eBatian\u003c\/strong\u003e and \u003cstrong data-start=\"891\" data-end=\"903\"\u003eRuiru-11\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"906\" data-end=\"1156\"\u003eThe cooperative is known for its strong emphasis on \u003cstrong data-start=\"958\" data-end=\"983\"\u003eagricultural training\u003c\/strong\u003e, \u003cstrong data-start=\"985\" data-end=\"1004\"\u003equality control\u003c\/strong\u003e, and consistent processing practices—factors that have helped Mathare-ini earn a solid reputation among Kenya’s most reliable central-region producers.\u003c\/p\u003e\n\u003ch2 data-start=\"1163\" data-end=\"1187\"\u003e\u003cstrong data-start=\"1166\" data-end=\"1187\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1189\" data-end=\"1324\"\u003eThis lot follows the \u003cstrong data-start=\"1210\" data-end=\"1247\"\u003etraditional Kenyan Washed process\u003c\/strong\u003e, one of the most meticulous and quality-focused methods in the coffee world:\u003c\/p\u003e\n\u003cul data-start=\"1326\" data-end=\"2004\"\u003e\n\u003cli data-start=\"1326\" data-end=\"1409\"\u003e\n\u003cp data-start=\"1328\" data-end=\"1409\"\u003eRipe cherries are \u003cstrong data-start=\"1346\" data-end=\"1364\"\u003ehand-harvested\u003c\/strong\u003e and delivered to the station the same day.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1410\" data-end=\"1497\"\u003e\n\u003cp data-start=\"1412\" data-end=\"1497\"\u003eCherries are \u003cstrong data-start=\"1425\" data-end=\"1444\"\u003evisually sorted\u003c\/strong\u003e before depulping to remove underripes and defects.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1498\" data-end=\"1614\"\u003e\n\u003cp data-start=\"1500\" data-end=\"1614\"\u003eThe coffee is \u003cstrong data-start=\"1514\" data-end=\"1543\"\u003efermented for 12–24 hours\u003c\/strong\u003e in tanks, duration determined by temperature and climate conditions.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1615\" data-end=\"1712\"\u003e\n\u003cp data-start=\"1617\" data-end=\"1712\"\u003eIt is then washed through \u003cstrong data-start=\"1643\" data-end=\"1671\"\u003edensity-sorting channels\u003c\/strong\u003e, separating the highest-quality beans.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1713\" data-end=\"1849\"\u003e\n\u003cp data-start=\"1715\" data-end=\"1849\"\u003eAfter washing, the parchment undergoes a \u003cstrong data-start=\"1756\" data-end=\"1772\"\u003e24-hour soak\u003c\/strong\u003e, a hallmark of Kenyan processing that enhances clarity and floral acidity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1850\" data-end=\"2004\"\u003e\n\u003cp data-start=\"1852\" data-end=\"2004\"\u003eFinally, the coffee is \u003cstrong data-start=\"1875\" data-end=\"1913\"\u003edried on raised beds for 7–15 days\u003c\/strong\u003e, with regular turning and careful monitoring, followed by a resting period before milling.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"2011\" data-end=\"2028\"\u003e\u003cstrong data-start=\"2014\" data-end=\"2028\"\u003eTAKE A SIP\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2030\" data-end=\"2122\"\u003eThis is a beautifully expressive Kenyan cup, balancing brightness, florality, and sweetness:\u003c\/p\u003e\n\u003cul data-start=\"2124\" data-end=\"2286\"\u003e\n\u003cli data-start=\"2124\" data-end=\"2176\"\u003e\n\u003cp data-start=\"2126\" data-end=\"2176\"\u003e\u003cstrong data-start=\"2126\" data-end=\"2141\"\u003eYellow plum\u003c\/strong\u003e brings juicy stonefruit vibrancy\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2177\" data-end=\"2235\"\u003e\n\u003cp data-start=\"2179\" data-end=\"2235\"\u003e\u003cstrong data-start=\"2179\" data-end=\"2198\"\u003eHibiscus flower\u003c\/strong\u003e offers a floral, lightly tart lift\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2236\" data-end=\"2286\"\u003e\n\u003cp data-start=\"2238\" data-end=\"2286\"\u003e\u003cstrong data-start=\"2238\" data-end=\"2247\"\u003eHoney\u003c\/strong\u003e provides a smooth, rounded sweetness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2288\" data-end=\"2384\"\u003eA clean, lively, and elegant example of washed Kenyan coffee from a truly dedicated cooperative.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":56763703755126,"sku":"NOMAD-F.KE.MATH","price":15.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_2_6fc2bf5b-f696-4a4a-a3ee-15333e249df8.png?v=1764435203"},{"product_id":"nomad-competition-colombia-las-flores-bourbon-aji","title":"Nomad - Competition, Colombia- Las Flores - Bourbon Aji","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - Competition\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"146\" data-end=\"189\"\u003e\u003cstrong data-start=\"149\" data-end=\"187\"\u003eJHOAN VERGARA — Washed Bourbon Ají\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"190\" data-end=\"363\"\u003e\u003cstrong data-start=\"190\" data-end=\"201\"\u003eRegion:\u003c\/strong\u003e Acevedo, Huila, Colombia\u003cbr data-start=\"226\" data-end=\"229\"\u003e\u003cstrong data-start=\"229\" data-end=\"242\"\u003eAltitude:\u003c\/strong\u003e 1750 MASL\u003cbr data-start=\"252\" data-end=\"255\"\u003e\u003cstrong data-start=\"255\" data-end=\"267\"\u003eVariety:\u003c\/strong\u003e Bourbon Ají\u003cbr data-start=\"279\" data-end=\"282\"\u003e\u003cstrong data-start=\"282\" data-end=\"294\"\u003eProcess:\u003c\/strong\u003e Washed (Experimental, Controlled Fermentation)\u003cbr data-start=\"341\" data-end=\"344\"\u003e\u003cstrong data-start=\"344\" data-end=\"356\"\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/p\u003e\n\u003ch3 data-start=\"365\" data-end=\"439\"\u003e\u003cstrong data-start=\"369\" data-end=\"439\"\u003eTastes Like — muscat grape 🍇 • cocoa butter 🤎 • lemon verbena 🌿\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch2 data-start=\"446\" data-end=\"470\"\u003e\u003cstrong data-start=\"449\" data-end=\"470\"\u003eMEET THE PRODUCER\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"472\" data-end=\"857\"\u003eFinca Las Flores was founded in 1990 by \u003cstrong data-start=\"512\" data-end=\"549\"\u003eEdilberto Vergara and Nubia Ayure\u003c\/strong\u003e, who began with just two hectares in the lush hills of Acevedo, Huila. Their son, \u003cstrong data-start=\"632\" data-end=\"649\"\u003eJhoan Vergara\u003c\/strong\u003e, grew up immersed in the rhythms of farm life and would eventually propel the family name into international recognition—most notably after \u003cstrong data-start=\"790\" data-end=\"823\"\u003ewinning Master of Coffee 2019\u003c\/strong\u003e with his now-famous Pink Bourbon.\u003c\/p\u003e\n\u003cp data-start=\"859\" data-end=\"1338\"\u003eJhoan represents the new generation of Colombian coffee producers: scientifically curious, technically skilled, and deeply devoted to pushing sensory boundaries. Under his leadership, Las Flores has expanded into exotic cultivars such as \u003cstrong data-start=\"1097\" data-end=\"1129\"\u003eSidra, Java, and Bourbon Ají\u003c\/strong\u003e, the latter thriving at 1,750 masl. The farm has become renowned for \u003cstrong data-start=\"1199\" data-end=\"1231\"\u003ehigh-precision fermentations\u003c\/strong\u003e, intentional microbial management, and thermal-shock techniques designed to amplify aromatic expression.\u003c\/p\u003e\n\u003cp data-start=\"1340\" data-end=\"1427\"\u003eHe approaches coffee as both \u003cstrong data-start=\"1369\" data-end=\"1393\"\u003ea science and an art\u003c\/strong\u003e, and the results show in the cup.\u003c\/p\u003e\n\u003ch2 data-start=\"1434\" data-end=\"1458\"\u003e\u003cstrong data-start=\"1437\" data-end=\"1458\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1460\" data-end=\"1607\"\u003eThis washed Bourbon Ají undergoes a \u003cstrong data-start=\"1496\" data-end=\"1539\"\u003ehighly controlled experimental protocol\u003c\/strong\u003e engineered to maximize sweetness, texture, and aromatic complexity:\u003c\/p\u003e\n\u003cul data-start=\"1609\" data-end=\"2072\"\u003e\n\u003cli data-start=\"1609\" data-end=\"1695\"\u003e\n\u003cp data-start=\"1611\" data-end=\"1695\"\u003e\u003cstrong data-start=\"1611\" data-end=\"1643\"\u003e12 hours of cherry oxidation\u003c\/strong\u003e prior to depulping to intensify fruit precursors.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1696\" data-end=\"1782\"\u003e\n\u003cp data-start=\"1698\" data-end=\"1782\"\u003e\u003cstrong data-start=\"1698\" data-end=\"1723\"\u003eThermal shock at 50°C\u003c\/strong\u003e immediately after depulping to “fix” aromatic compounds.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1783\" data-end=\"1931\"\u003e\n\u003cp data-start=\"1785\" data-end=\"1931\"\u003e\u003cstrong data-start=\"1785\" data-end=\"1809\"\u003e80-hour fermentation\u003c\/strong\u003e in sealed plastic tanks with \u003cstrong data-start=\"1839\" data-end=\"1874\"\u003einoculated, cultivated bacteria\u003c\/strong\u003e, ensuring consistency and targeted flavor development.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1932\" data-end=\"2072\"\u003e\n\u003cp data-start=\"1934\" data-end=\"2072\"\u003e\u003cstrong data-start=\"1934\" data-end=\"1949\"\u003eSlow drying\u003c\/strong\u003e in mechanical dehumidifiers for \u003cstrong data-start=\"1982\" data-end=\"1994\"\u003e60 hours\u003c\/strong\u003e until reaching \u003cstrong data-start=\"2010\" data-end=\"2026\"\u003e10% moisture\u003c\/strong\u003e, preserving clarity and structural sweetness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2074\" data-end=\"2206\"\u003eThis combination of scientific precision and varietal uniqueness yields a cup that is vibrant, layered, and unmistakably expressive.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"May 7th \/ 250g","offer_id":56763710767478,"sku":"NOMAD-C.CO.AJI-FLORES-250-MAY07","price":28.0,"currency_code":"GBP","in_stock":true},{"title":"June 29th \/ 250g","offer_id":58206076043638,"sku":"NOMAD-C.CO.AJI-FLORES-JUN29","price":28.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_3_35678f15-99b2-4325-90e6-4fa0c07d735c.png?v=1764435469"},{"product_id":"nomad-competition-colombia-las-flores-natural-sidra","title":"Nomad - Competition, Colombia- Las Flores - Natural Sidra","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - Competition\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003cstrong data-start=\"165\" data-end=\"206\"\u003eJHOAN VERGARA — Natural Bourbon Sidra\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"209\" data-end=\"358\"\u003e\u003cstrong data-start=\"209\" data-end=\"220\"\u003eRegion:\u003c\/strong\u003e Acevedo, Huila, Colombia\u003cbr data-start=\"245\" data-end=\"248\"\u003e\u003cstrong data-start=\"248\" data-end=\"261\"\u003eAltitude:\u003c\/strong\u003e 1750 MASL\u003cbr data-start=\"271\" data-end=\"274\"\u003e\u003cstrong data-start=\"274\" data-end=\"286\"\u003eVariety:\u003c\/strong\u003e Bourbon Sidra\u003cbr data-start=\"300\" data-end=\"303\"\u003e\u003cstrong data-start=\"303\" data-end=\"315\"\u003eProcess:\u003c\/strong\u003e Experimental Natural\u003cbr data-start=\"336\" data-end=\"339\"\u003e\u003cstrong data-start=\"339\" data-end=\"351\"\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/p\u003e\n\u003ch3 data-start=\"360\" data-end=\"422\"\u003e\u003cstrong data-start=\"364\" data-end=\"422\"\u003eTastes Like — cacao nibs 🍫 • lychee 🩷 • pineapple 🍍\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch2 data-start=\"429\" data-end=\"453\"\u003e\u003cstrong data-start=\"432\" data-end=\"453\"\u003eMEET THE PRODUCER\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"455\" data-end=\"744\"\u003eFinca Las Flores was founded in 1990 by \u003cstrong data-start=\"495\" data-end=\"532\"\u003eEdilberto Vergara and Nubia Ayure\u003c\/strong\u003e in the highlands of Acevedo, Huila. What began as a modest family farm has since evolved into one of Colombia’s most innovative centers for experimental processing—largely thanks to their son, \u003cstrong data-start=\"726\" data-end=\"743\"\u003eJhoan Vergara\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"746\" data-end=\"1066\"\u003eAfter formal training at SENA, Jhoan became the farm’s processing director and ushered in a new era of experimentation. Today, Las Flores cultivates a suite of exotic varieties including \u003cstrong data-start=\"933\" data-end=\"1003\"\u003eJava, Pink Bourbon, Maracaturra, Castillo, Tabi, and Bourbon Sidra\u003c\/strong\u003e, each grown and processed with extraordinary scientific rigor.\u003c\/p\u003e\n\u003cp data-start=\"1068\" data-end=\"1393\"\u003eJhoan’s rise to international recognition began when he \u003cstrong data-start=\"1124\" data-end=\"1153\"\u003ewon Master of Coffee 2019\u003c\/strong\u003e with Pink Bourbon, later representing Colombia in South Korea. His work has placed Finca Las Flores firmly on the global specialty map, celebrated for its \u003cstrong data-start=\"1309\" data-end=\"1362\"\u003emicrobial-driven fermentations, precision control\u003c\/strong\u003e, and profound sensory clarity.\u003c\/p\u003e\n\u003ch2 data-start=\"1400\" data-end=\"1424\"\u003e\u003cstrong data-start=\"1403\" data-end=\"1424\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1426\" data-end=\"1584\"\u003eThis Bourbon Sidra natural follows an \u003cstrong data-start=\"1464\" data-end=\"1501\"\u003eexperimental multi-stage protocol\u003c\/strong\u003e designed to build high fruit intensity while preserving structure and cleanliness:\u003c\/p\u003e\n\u003cul data-start=\"1586\" data-end=\"2013\"\u003e\n\u003cli data-start=\"1586\" data-end=\"1666\"\u003e\n\u003cp data-start=\"1588\" data-end=\"1666\"\u003e\u003cstrong data-start=\"1588\" data-end=\"1628\"\u003e12 hours of initial cherry oxidation\u003c\/strong\u003e to jump-start enzymatic development\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1667\" data-end=\"1737\"\u003e\n\u003cp data-start=\"1669\" data-end=\"1737\"\u003e\u003cstrong data-start=\"1669\" data-end=\"1707\"\u003e48 hours of submerged fermentation\u003c\/strong\u003e in a controlled environment\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1738\" data-end=\"1813\"\u003e\n\u003cp data-start=\"1740\" data-end=\"1813\"\u003e\u003cstrong data-start=\"1740\" data-end=\"1765\"\u003eThermal shock at 50°C\u003c\/strong\u003e to stabilize and “lock in” aromatic compounds\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1814\" data-end=\"1893\"\u003e\n\u003cp data-start=\"1816\" data-end=\"1893\"\u003e\u003cstrong data-start=\"1816\" data-end=\"1844\"\u003eA second oxidation cycle\u003c\/strong\u003e (24 hours) to deepen tropical and fruity notes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1894\" data-end=\"1934\"\u003e\n\u003cp data-start=\"1896\" data-end=\"1934\"\u003e\u003cstrong data-start=\"1896\" data-end=\"1921\"\u003eMechanical pre-drying\u003c\/strong\u003e (24 hours)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1935\" data-end=\"2013\"\u003e\n\u003cp data-start=\"1937\" data-end=\"2013\"\u003e\u003cstrong data-start=\"1937\" data-end=\"1963\"\u003eSlow greenhouse drying\u003c\/strong\u003e for \u003cstrong data-start=\"1968\" data-end=\"1979\"\u003e15 days\u003c\/strong\u003e until reaching \u003cstrong data-start=\"1995\" data-end=\"2013\"\u003e10.4% moisture\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2015\" data-end=\"2197\"\u003eThe result is a natural processed coffee with the \u003cstrong data-start=\"2065\" data-end=\"2094\"\u003eprecision of a washed lot\u003c\/strong\u003e and the \u003cstrong data-start=\"2103\" data-end=\"2132\"\u003eintensity of an anaerobic\u003c\/strong\u003e, delivering remarkable clarity for such a fruit-forward process.\u003c\/p\u003e\n\u003ch2 data-start=\"2204\" data-end=\"2221\"\u003e\u003cstrong data-start=\"2207\" data-end=\"2221\"\u003eTAKE A SIP\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2223\" data-end=\"2271\"\u003eThis cup is vivid, tropical, and deeply layered:\u003c\/p\u003e\n\u003cul data-start=\"2273\" data-end=\"2453\"\u003e\n\u003cli data-start=\"2273\" data-end=\"2329\"\u003e\n\u003cp data-start=\"2275\" data-end=\"2329\"\u003e\u003cstrong data-start=\"2275\" data-end=\"2289\"\u003eCacao nibs\u003c\/strong\u003e bring bittersweet depth and structure\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2330\" data-end=\"2395\"\u003e\n\u003cp data-start=\"2332\" data-end=\"2395\"\u003e\u003cstrong data-start=\"2332\" data-end=\"2342\"\u003eLychee\u003c\/strong\u003e adds perfume-like sweetness and delicate florality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2396\" data-end=\"2453\"\u003e\n\u003cp data-start=\"2398\" data-end=\"2453\"\u003e\u003cstrong data-start=\"2398\" data-end=\"2411\"\u003ePineapple\u003c\/strong\u003e provides bright, tangy tropical acidity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2455\" data-end=\"2536\"\u003eA fully expressive natural from Las Flores—lush, vibrant, and unmistakably Jhoan.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"June 3rd","offer_id":58085765742966,"sku":"NOMAD-C.CO.SIDRA-FLORES-JUN03","price":28.0,"currency_code":"GBP","in_stock":false},{"title":"June 29th","offer_id":58206076076406,"sku":"NOMAD-C.CO.SIDRA-FLORES-JUN29","price":28.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_4_ef2d87fd-bfd1-43cf-abfd-da599a3230e9.png?v=1764435660"},{"product_id":"nomad-competition-colombia-inmaculada-fellow-farms-natural-gesha","title":"Nomad - Competition, Colombia- Inmaculada Fellow Farms - Natural Gesha","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - Competition\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"135\" data-end=\"183\"\u003e\u003cstrong data-start=\"138\" data-end=\"181\"\u003eINMACULADA COFFEE FARMS — Natural Gesha\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"184\" data-end=\"328\"\u003e\u003cstrong data-start=\"184\" data-end=\"195\"\u003eRegion:\u003c\/strong\u003e Pichindé, Valle del Cauca, Colombia\u003cbr data-start=\"231\" data-end=\"234\"\u003e\u003cstrong data-start=\"234\" data-end=\"247\"\u003eAltitude:\u003c\/strong\u003e 1700–2000 MASL\u003cbr data-start=\"262\" data-end=\"265\"\u003e\u003cstrong data-start=\"265\" data-end=\"277\"\u003eVariety:\u003c\/strong\u003e Gesha\u003cbr data-start=\"283\" data-end=\"286\"\u003e\u003cstrong data-start=\"286\" data-end=\"298\"\u003eProcess:\u003c\/strong\u003e Natural\u003cbr data-start=\"306\" data-end=\"309\"\u003e\u003cstrong data-start=\"309\" data-end=\"321\"\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/p\u003e\n\u003ch3 data-start=\"330\" data-end=\"391\"\u003e\u003cstrong data-start=\"334\" data-end=\"391\"\u003eTastes Like — floral 💐 • honey 🍯 • pear in syrup 🍐\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch2 data-start=\"398\" data-end=\"422\"\u003e\u003cstrong data-start=\"401\" data-end=\"422\"\u003eMEET THE PRODUCER\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"424\" data-end=\"759\"\u003eFounded in \u003cstrong data-start=\"435\" data-end=\"443\"\u003e2010\u003c\/strong\u003e, \u003cstrong data-start=\"445\" data-end=\"472\"\u003eInmaculada Coffee Farms\u003c\/strong\u003e has become one of Colombia’s most visionary and influential producers. Nestled in the misty mountains of Valle del Cauca, the estate spans \u003cstrong data-start=\"612\" data-end=\"627\"\u003e60 hectares\u003c\/strong\u003e, 36 of which are dedicated to cultivating \u003cstrong data-start=\"670\" data-end=\"699\"\u003erare and exotic varieties\u003c\/strong\u003e—including Gesha, Sudan Rume, Eugenoides, Laurina, and more.\u003c\/p\u003e\n\u003cp data-start=\"761\" data-end=\"923\"\u003eInmaculada is renowned not only for its exceptional coffee but also for its \u003cstrong data-start=\"837\" data-end=\"863\"\u003eFellows’ Farms program\u003c\/strong\u003e, a collaborative model that uplifts nearby smallholders by:\u003c\/p\u003e\n\u003cul data-start=\"925\" data-end=\"1061\"\u003e\n\u003cli data-start=\"925\" data-end=\"976\"\u003e\n\u003cp data-start=\"927\" data-end=\"976\"\u003eimproving agricultural and processing practices\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"977\" data-end=\"1007\"\u003e\n\u003cp data-start=\"979\" data-end=\"1007\"\u003eensuring full traceability\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1008\" data-end=\"1061\"\u003e\n\u003cp data-start=\"1010\" data-end=\"1061\"\u003eproviding access to premium international markets\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1063\" data-end=\"1231\"\u003eTheir pioneering approach to innovation, sustainability, and flavor has earned them global recognition as one of the most respected producers in specialty coffee today.\u003c\/p\u003e\n\u003ch2 data-start=\"1238\" data-end=\"1262\"\u003e\u003cstrong data-start=\"1241\" data-end=\"1262\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1264\" data-end=\"1382\"\u003eThis Gesha undergoes a \u003cstrong data-start=\"1287\" data-end=\"1317\"\u003econtrolled natural process\u003c\/strong\u003e designed to preserve aromatic purity while amplifying sweetness:\u003c\/p\u003e\n\u003cul data-start=\"1384\" data-end=\"1719\"\u003e\n\u003cli data-start=\"1384\" data-end=\"1439\"\u003e\n\u003cp data-start=\"1386\" data-end=\"1439\"\u003e\u003cstrong data-start=\"1386\" data-end=\"1410\"\u003eReception \u0026amp; weighing\u003c\/strong\u003e of cherry at peak ripeness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1440\" data-end=\"1484\"\u003e\n\u003cp data-start=\"1442\" data-end=\"1484\"\u003e\u003cstrong data-start=\"1442\" data-end=\"1455\"\u003eFlotation\u003c\/strong\u003e to separate density levels\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1485\" data-end=\"1565\"\u003e\n\u003cp data-start=\"1487\" data-end=\"1565\"\u003e\u003cstrong data-start=\"1487\" data-end=\"1508\"\u003eTwo-stage sorting\u003c\/strong\u003e — manual hand-selection and electronic optical sorting\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1566\" data-end=\"1638\"\u003e\n\u003cp data-start=\"1568\" data-end=\"1638\"\u003e\u003cstrong data-start=\"1568\" data-end=\"1594\"\u003eSlow controlled drying\u003c\/strong\u003e for \u003cstrong data-start=\"1599\" data-end=\"1613\"\u003e20–25 days\u003c\/strong\u003e, with constant turning\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1639\" data-end=\"1719\"\u003e\n\u003cp data-start=\"1641\" data-end=\"1719\"\u003eTemperature strictly maintained \u003cstrong data-start=\"1673\" data-end=\"1687\"\u003ebelow 40°C\u003c\/strong\u003e to protect delicate aromatics\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1721\" data-end=\"1801\"\u003eThe result is a natural Gesha with exceptional clarity, elegance, and structure.\u003c\/p\u003e\n\u003ch2 data-start=\"1808\" data-end=\"1825\"\u003e\u003cstrong data-start=\"1811\" data-end=\"1825\"\u003eTAKE A SIP\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1827\" data-end=\"1878\"\u003eThis cup is silky, refined, and unmistakably Gesha:\u003c\/p\u003e\n\u003cul data-start=\"1880\" data-end=\"2098\"\u003e\n\u003cli data-start=\"1880\" data-end=\"1957\"\u003e\n\u003cp data-start=\"1882\" data-end=\"1957\"\u003e\u003cstrong data-start=\"1882\" data-end=\"1902\"\u003eFloral aromatics\u003c\/strong\u003e bloom immediately—delicate, perfumed, and persistent\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1958\" data-end=\"2015\"\u003e\n\u003cp data-start=\"1960\" data-end=\"2015\"\u003e\u003cstrong data-start=\"1960\" data-end=\"1981\"\u003eHoneyed sweetness\u003c\/strong\u003e creates a warm, golden backbone\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2016\" data-end=\"2098\"\u003e\n\u003cp data-start=\"2018\" data-end=\"2098\"\u003e\u003cstrong data-start=\"2018\" data-end=\"2035\"\u003ePear in syrup\u003c\/strong\u003e adds a juicy, candied fruit quality that lingers beautifully\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2100\" data-end=\"2188\"\u003eA pristine expression of natural-processed Gesha—soft, luminous, and incredibly elegant.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"250g","offer_id":56763719254390,"sku":"NOMAD-C.CO.FELLOW-GESHA-250","price":28.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_5_4e687a17-722d-49f4-8f66-27f75333d4bc.png?v=1764435827"},{"product_id":"nomad-filter-costa-rica-jardin-natural-anaerobic","title":"Nomad - Filter, Costa Rica - Jardin - Natural Anaerobic","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-(--header-height)\" dir=\"auto\" data-turn-id=\"59636b7e-8a93-42ff-bc5e-96c6cb97b1cf\" data-testid=\"conversation-turn-627\" data-scroll-anchor=\"false\" data-turn=\"user\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pt-12 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"user\" data-message-id=\"59636b7e-8a93-42ff-bc5e-96c6cb97b1cf\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden items-end rtl:items-start\"\u003e\n\u003cdiv class=\"user-message-bubble-color corner-superellipse\/1.1 relative rounded-[18px] px-4 py-1.5 data-[multiline]:py-3 max-w-[var(--user-chat-width,70%)]\" data-multiline=\"\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"54c4dd68-9b68-48f2-8222-c94db16a29db\" data-testid=\"conversation-turn-628\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"2e323d2f-c3ae-4dba-9bde-0803d8973619\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-2\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch3 data-start=\"0\" data-end=\"49\"\u003e\u003cstrong data-start=\"4\" data-end=\"49\"\u003eAquiares – Anaerobic Natural | Costa Rica\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cstrong data-start=\"59\" data-end=\"86\"\u003eDetails \u0026amp; Tasting Notes\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-start=\"87\" data-end=\"159\"\u003e\u003cstrong data-start=\"87\" data-end=\"103\"\u003eTastes like:\u003c\/strong\u003e 🫐 \u003cstrong data-start=\"107\" data-end=\"123\"\u003eBlackberries\u003c\/strong\u003e • 🍑 \u003cstrong data-start=\"129\" data-end=\"141\"\u003eRed Plum\u003c\/strong\u003e • 🌺 \u003cstrong data-start=\"147\" data-end=\"159\"\u003eTamarind\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"161\" data-end=\"421\"\u003e\n\u003cli data-start=\"161\" data-end=\"187\"\u003e\n\u003cp data-start=\"163\" data-end=\"187\"\u003e\u003cstrong data-start=\"163\" data-end=\"174\"\u003eOrigin:\u003c\/strong\u003e Costa Rica\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"188\" data-end=\"222\"\u003e\n\u003cp data-start=\"190\" data-end=\"222\"\u003e\u003cstrong data-start=\"190\" data-end=\"201\"\u003eRegion:\u003c\/strong\u003e Turrialba, Cartago\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"223\" data-end=\"253\"\u003e\n\u003cp data-start=\"225\" data-end=\"253\"\u003e\u003cstrong data-start=\"225\" data-end=\"238\"\u003eProducer:\u003c\/strong\u003e Diego Robelo\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"254\" data-end=\"281\"\u003e\n\u003cp data-start=\"256\" data-end=\"281\"\u003e\u003cstrong data-start=\"256\" data-end=\"269\"\u003eAltitude:\u003c\/strong\u003e 1400 MASL\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"282\" data-end=\"364\"\u003e\n\u003cp data-start=\"284\" data-end=\"364\"\u003e\u003cstrong data-start=\"284\" data-end=\"296\"\u003eVariety:\u003c\/strong\u003e Mixed varieties (SL28, SL24, Typica, Geisha, San Isidro, Bourbon)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"365\" data-end=\"399\"\u003e\n\u003cp data-start=\"367\" data-end=\"399\"\u003e\u003cstrong data-start=\"367\" data-end=\"379\"\u003eProcess:\u003c\/strong\u003e Anaerobic Natural\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"400\" data-end=\"421\"\u003e\n\u003cp data-start=\"402\" data-end=\"421\"\u003e\u003cstrong data-start=\"402\" data-end=\"414\"\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong data-start=\"431\" data-end=\"440\"\u003eIntro\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-start=\"441\" data-end=\"743\"\u003eThis anaerobic natural lot from \u003cstrong data-start=\"473\" data-end=\"485\"\u003eAquiares\u003c\/strong\u003e is a bold and expressive snapshot of one of Costa Rica’s most ambitious coffee projects. Juicy, structured, and deeply fruited, it reflects both the volcanic terroir of Turrialba and Aquiares’ long-term vision for varietal research and precision processing.\u003c\/p\u003e\n\u003cstrong data-start=\"753\" data-end=\"769\"\u003eThe Producer\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-start=\"770\" data-end=\"1042\"\u003e\u003cstrong data-start=\"770\" data-end=\"786\"\u003eDiego Robelo\u003c\/strong\u003e is the owner of Aquiares, Costa Rica’s largest single-block coffee plantation, located on the slopes of the Turrialba volcano. Over the past nine years, Aquiares has become a benchmark for sustainability, traceability, and innovation in Central America.\u003c\/p\u003e\n\u003cp data-start=\"1044\" data-end=\"1434\"\u003eThis particular lot comes from Aquiares’ \u003cstrong data-start=\"1085\" data-end=\"1103\"\u003evariety garden\u003c\/strong\u003e, established in 2018 as a living research project. The garden features exotic and traditional cultivars including SL28, SL24, Typica, Geisha, San Isidro, and Bourbon. This blend represents the genetic exploration of the project, with SL28 already identified as the standout variety for a future 50-bag production planned for 2026.\u003c\/p\u003e\n\u003cstrong data-start=\"1444\" data-end=\"1459\"\u003eThe Process\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-start=\"1460\" data-end=\"1563\"\u003eThis coffee is processed as an \u003cstrong data-start=\"1491\" data-end=\"1512\"\u003eAnaerobic Natural\u003c\/strong\u003e, executed with impressive control and consistency:\u003c\/p\u003e\n\u003cul data-start=\"1565\" data-end=\"2042\"\u003e\n\u003cli data-start=\"1565\" data-end=\"1611\"\u003e\n\u003cp data-start=\"1567\" data-end=\"1611\"\u003eCherries are \u003cstrong data-start=\"1580\" data-end=\"1591\"\u003efloated\u003c\/strong\u003e to remove defects\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1612\" data-end=\"1712\"\u003e\n\u003cp data-start=\"1614\" data-end=\"1712\"\u003eFermentation takes place in \u003cstrong data-start=\"1642\" data-end=\"1670\"\u003esealed barrels with must\u003c\/strong\u003e, lasting 1–2 days until reaching pH 4.3\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1713\" data-end=\"1761\"\u003e\n\u003cp data-start=\"1715\" data-end=\"1761\"\u003eTemperature and pH are monitored twice daily\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1762\" data-end=\"1816\"\u003e\n\u003cp data-start=\"1764\" data-end=\"1816\"\u003e\u003cstrong data-start=\"1764\" data-end=\"1778\"\u003ePre-drying\u003c\/strong\u003e begins on ceramic floors for 2 days\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1817\" data-end=\"1894\"\u003e\n\u003cp data-start=\"1819\" data-end=\"1894\"\u003eCoffee is then dried on \u003cstrong data-start=\"1843\" data-end=\"1866\"\u003eraised African beds\u003c\/strong\u003e for 10–15 days at 28–40°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1895\" data-end=\"1954\"\u003e\n\u003cp data-start=\"1897\" data-end=\"1954\"\u003eA short \u003cstrong data-start=\"1905\" data-end=\"1936\"\u003emechanical Guardiola drying\u003c\/strong\u003e follows (1 day)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1955\" data-end=\"2042\"\u003e\n\u003cp data-start=\"1957\" data-end=\"2042\"\u003eFinally, the coffee rests in parchment in \u003cstrong data-start=\"1999\" data-end=\"2011\"\u003eGrainPro\u003c\/strong\u003e for 6–8 weeks before milling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2044\" data-end=\"2137\"\u003eThis meticulous workflow preserves fruit intensity while maintaining cleanliness and balance.\u003c\/p\u003e\n\u003cstrong data-start=\"2147\" data-end=\"2161\"\u003eIn the Cup\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-start=\"2162\" data-end=\"2493\"\u003eThe cup is \u003cstrong data-start=\"2173\" data-end=\"2194\"\u003evibrant and juicy\u003c\/strong\u003e, led by rich \u003cstrong data-start=\"2208\" data-end=\"2232\"\u003eblackberry sweetness\u003c\/strong\u003e and rounded \u003cstrong data-start=\"2245\" data-end=\"2257\"\u003ered plum\u003c\/strong\u003e notes. A tangy \u003cstrong data-start=\"2273\" data-end=\"2293\"\u003etamarind acidity\u003c\/strong\u003e weaves through the profile, adding complexity and lift. The body is smooth and structured, with a lively fruit-forward character that remains balanced and refined rather than heavy or over-fermented.\u003c\/p\u003e\n\u003cp data-start=\"2495\" data-end=\"2634\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis is a confident, modern anaerobic natural—fruit-driven, expressive, and a clear reflection of Aquiares’ genetic and processing mastery.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":57012870644086,"sku":"NOMAD-F.CR.JARD","price":22.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_16.png?v=1767818061"},{"product_id":"nomad-filter-ethiopia-abebe-hewiso-natural-74110","title":"Nomad - Filter, Ethiopia - Abebe Hewiso - Natural 74110","description":"\u003ch3 data-start=\"0\" data-end=\"52\"\u003e\u003cstrong data-start=\"4\" data-end=\"52\"\u003eAbebe Hewiso – Natural JARC 74110 | Ethiopia\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch2 data-start=\"59\" data-end=\"89\"\u003e\u003cstrong data-start=\"62\" data-end=\"89\"\u003eDetails \u0026amp; Tasting Notes\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"90\" data-end=\"153\"\u003e\u003cstrong data-start=\"90\" data-end=\"106\"\u003eTastes like:\u003c\/strong\u003e 🍐 \u003cstrong data-start=\"110\" data-end=\"118\"\u003ePear\u003c\/strong\u003e • 🌼 \u003cstrong data-start=\"124\" data-end=\"137\"\u003eChamomile\u003c\/strong\u003e • 🍑 \u003cstrong data-start=\"143\" data-end=\"153\"\u003eLoquat\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"155\" data-end=\"353\"\u003e\n\u003cli data-start=\"155\" data-end=\"179\"\u003e\n\u003cp data-start=\"157\" data-end=\"179\"\u003e\u003cstrong data-start=\"157\" data-end=\"168\"\u003eOrigin:\u003c\/strong\u003e Ethiopia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"180\" data-end=\"215\"\u003e\n\u003cp data-start=\"182\" data-end=\"215\"\u003e\u003cstrong data-start=\"182\" data-end=\"193\"\u003eRegion:\u003c\/strong\u003e Sidamo (Bona Zuria)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"216\" data-end=\"246\"\u003e\n\u003cp data-start=\"218\" data-end=\"246\"\u003e\u003cstrong data-start=\"218\" data-end=\"231\"\u003eProducer:\u003c\/strong\u003e Abebe Hewiso\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"247\" data-end=\"275\"\u003e\n\u003cp data-start=\"249\" data-end=\"275\"\u003e\u003cstrong data-start=\"249\" data-end=\"262\"\u003eAltitude:\u003c\/strong\u003e 2,112 MASL\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"276\" data-end=\"303\"\u003e\n\u003cp data-start=\"278\" data-end=\"303\"\u003e\u003cstrong data-start=\"278\" data-end=\"290\"\u003eVariety:\u003c\/strong\u003e JARC 74110\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"304\" data-end=\"328\"\u003e\n\u003cp data-start=\"306\" data-end=\"328\"\u003e\u003cstrong data-start=\"306\" data-end=\"318\"\u003eProcess:\u003c\/strong\u003e Natural\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"329\" data-end=\"353\"\u003e\n\u003cp data-start=\"331\" data-end=\"353\"\u003e\u003cstrong data-start=\"331\" data-end=\"343\"\u003eHarvest:\u003c\/strong\u003e 2024\/25\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"360\" data-end=\"372\"\u003e\u003cstrong data-start=\"363\" data-end=\"372\"\u003eIntro\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"373\" data-end=\"694\"\u003eThis elegant natural from Sidamo highlights a softer, more refined side of Ethiopian naturals. Rather than leaning into heavy fruit or ferment-driven intensity, this lot focuses on clarity, florality, and gentle sweetness. It’s a coffee that feels calm, poised, and expressive—one that rewards slow sipping and attention.\u003cbr\u003e\u003cbr\u003e\u003cstrong data-start=\"704\" data-end=\"720\"\u003eThe Producer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"721\" data-end=\"973\"\u003e\u003cstrong data-start=\"721\" data-end=\"737\"\u003eAbebe Hewiso\u003c\/strong\u003e farms 3.2 hectares in Bona Zuria, Sidamo, cultivating the JARC 74110 variety at elevations above 2,100 meters. His farm is managed under an \u003cstrong data-start=\"878\" data-end=\"901\"\u003eagroforestry system\u003c\/strong\u003e, promoting biodiversity, healthy soils, and long-term sustainability.\u003c\/p\u003e\n\u003cp data-start=\"975\" data-end=\"1412\"\u003eAbebe is part of \u003cstrong data-start=\"992\" data-end=\"1031\"\u003eSucafina Ethiopia’s Lalisaa Project\u003c\/strong\u003e, an initiative designed to empower nearly 100 small producers through agronomic training, access to financing, and direct connections with international roasters. “Lalisaa,” meaning \u003cem data-start=\"1214\" data-end=\"1227\"\u003eflourishing\u003c\/em\u003e in Amharic, reflects the project’s goal of supporting producer livelihoods while elevating quality across regions including Sidamo, Yirgacheffe, Gedeb, Kochere, Shakiso, and Bule Hora.\u003cbr\u003e\u003cbr\u003e\u003cstrong data-start=\"1422\" data-end=\"1437\"\u003eThe Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1438\" data-end=\"1523\"\u003eThis coffee is processed using the \u003cstrong data-start=\"1473\" data-end=\"1484\"\u003eNatural\u003c\/strong\u003e method, handled with exceptional care:\u003c\/p\u003e\n\u003cul data-start=\"1525\" data-end=\"1749\"\u003e\n\u003cli data-start=\"1525\" data-end=\"1577\"\u003e\n\u003cp data-start=\"1527\" data-end=\"1577\"\u003eCherries are \u003cstrong data-start=\"1540\" data-end=\"1558\"\u003ehand-harvested\u003c\/strong\u003e at peak ripeness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1578\" data-end=\"1621\"\u003e\n\u003cp data-start=\"1580\" data-end=\"1621\"\u003eDried on \u003cstrong data-start=\"1589\" data-end=\"1604\"\u003eraised beds\u003c\/strong\u003e for 23–28 days\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1622\" data-end=\"1667\"\u003e\n\u003cp data-start=\"1624\" data-end=\"1667\"\u003eConstant turning ensures even dehydration\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1668\" data-end=\"1749\"\u003e\n\u003cp data-start=\"1670\" data-end=\"1749\"\u003eBeds are \u003cstrong data-start=\"1679\" data-end=\"1725\"\u003ecovered during peak sun hours and at night\u003c\/strong\u003e to protect the coffee\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1751\" data-end=\"1875\"\u003eThis slow, protected drying preserves the coffee’s natural sugars while enhancing delicate floral and fruit characteristics.\u003cbr\u003e\u003cbr\u003e\u003cstrong data-start=\"1885\" data-end=\"1899\"\u003eIn the Cup\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1900\" data-end=\"2303\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe cup opens with a \u003cstrong data-start=\"1921\" data-end=\"1950\"\u003eclean pear-like sweetness\u003c\/strong\u003e, followed by soothing \u003cstrong data-start=\"1973\" data-end=\"1994\"\u003echamomile florals\u003c\/strong\u003e that give the coffee a tea-like elegance. As it cools, gentle \u003cstrong data-start=\"2057\" data-end=\"2067\"\u003eloquat\u003c\/strong\u003e notes emerge, adding a soft stone-fruit dimension. The body is light and silky, with a graceful finish that’s sweet, floral, and quietly complex—an excellent example of how refined Ethiopian naturals can be when handled with precision.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":57012905804150,"sku":"NOMAD-F.ET.ABEB","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_17.png?v=1767818441"},{"product_id":"nomad-filter-kii-1","title":"Nomad - Espresso - Kii #1","description":"\u003ch3 data-start=\"0\" data-end=\"38\"\u003e\u003cstrong data-start=\"4\" data-end=\"36\"\u003eLevel - Special Espresso\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch2 data-start=\"202\" data-end=\"217\"\u003e\u003cstrong data-start=\"205\" data-end=\"217\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"218\" data-end=\"839\"\u003e\n\u003cli data-start=\"218\" data-end=\"244\"\u003e\n\u003cp data-start=\"220\" data-end=\"244\"\u003e\u003cstrong data-start=\"220\" data-end=\"231\"\u003eOrigin:\u003c\/strong\u003e Kenya\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"245\" data-end=\"386\"\u003e\n\u003cp data-start=\"247\" data-end=\"386\"\u003e\u003cstrong data-start=\"247\" data-end=\"270\"\u003eProducer \/ Station:\u003c\/strong\u003e Rungeto Farmers Cooperative ‑ Kii Washing Station (smallholder cooperative) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"387\" data-end=\"474\"\u003e\n\u003cp data-start=\"389\" data-end=\"474\"\u003e\u003cstrong data-start=\"389\" data-end=\"403\"\u003eVarieties:\u003c\/strong\u003e SL‑28, SL‑34, Batian, Ruiru‑11 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"475\" data-end=\"561\"\u003e\n\u003cp data-start=\"477\" data-end=\"561\"\u003e\u003cstrong data-start=\"477\" data-end=\"491\"\u003eElevation:\u003c\/strong\u003e 1,310–1,900 m above sea level \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"562\" data-end=\"623\"\u003e\n\u003cp data-start=\"564\" data-end=\"623\"\u003e\u003cstrong data-start=\"564\" data-end=\"576\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"624\" data-end=\"686\"\u003e\n\u003cp data-start=\"626\" data-end=\"686\"\u003e\u003cstrong data-start=\"626\" data-end=\"638\"\u003eHarvest:\u003c\/strong\u003e 2024\/25 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"687\" data-end=\"710\"\u003e\n\u003cp data-start=\"689\" data-end=\"710\"\u003e\u003cstrong data-start=\"689\" data-end=\"702\"\u003eBag Size:\u003c\/strong\u003e 250 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"711\" data-end=\"738\"\u003e\n\u003cp data-start=\"713\" data-end=\"738\"\u003e\u003cstrong data-start=\"713\" data-end=\"723\"\u003eRoast:\u003c\/strong\u003e \u003cstrong data-start=\"724\" data-end=\"736\"\u003eEspresso\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"739\" data-end=\"839\"\u003e\n\u003cp data-start=\"741\" data-end=\"839\"\u003e\u003cstrong data-start=\"741\" data-end=\"759\"\u003eTasting Notes:\u003c\/strong\u003e Dried apricot 🍑 • Kiwi 🥝 • Pineapple 🍍 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"841\" data-end=\"844\"\u003e\n\u003ch2 data-start=\"846\" data-end=\"859\"\u003e\u003cstrong data-start=\"849\" data-end=\"859\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"860\" data-end=\"1239\"\u003eNomad is excited to present \u003cstrong data-start=\"888\" data-end=\"897\"\u003eKII#1\u003c\/strong\u003e, a bright and vibrant Kenyan espresso that showcases the classic clarity, sweetness, and intensity for which Kenyan coffees are renowned. This lot delivers an expressive tropical profile with juicy acidity, intense sweetness, and a rich, enveloping body — making it a truly engaging espresso experience. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1241\" data-end=\"1244\"\u003e\n\u003ch2 data-start=\"1246\" data-end=\"1266\"\u003e\u003cstrong data-start=\"1249\" data-end=\"1266\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1267\" data-end=\"1881\"\u003eThis coffee comes from the \u003cstrong data-start=\"1294\" data-end=\"1317\"\u003eKii Washing Station\u003c\/strong\u003e, part of the \u003cstrong data-start=\"1331\" data-end=\"1370\"\u003eRungeto Farmers Cooperative Society\u003c\/strong\u003e in the \u003cem data-start=\"1378\" data-end=\"1395\"\u003eKibugu District\u003c\/em\u003e on the fertile slopes of Mount Kenya. Established in 1995 and named after the crystal‑clear Kii River, the station serves more than 850 smallholder growers. These farmers cultivate coffee on small plots averaging about 250 trees each, benefiting from rich volcanic soil and high altitude. Meticulous cherry selection and quality control at the station help ensure only the densest, sweetest cherries are processed for specialty lots like this one. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1883\" data-end=\"1886\"\u003e\n\u003ch2 data-start=\"1888\" data-end=\"1907\"\u003e\u003cstrong data-start=\"1891\" data-end=\"1907\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1908\" data-end=\"2485\"\u003e\u003cstrong data-start=\"1908\" data-end=\"1917\"\u003eKII#1\u003c\/strong\u003e is crafted using a traditional \u003cstrong data-start=\"1949\" data-end=\"1967\"\u003ewashed process\u003c\/strong\u003e, a method known for clarity and depth. After being hand‑picked at peak ripeness, cherries are pulped and fermented for 16–24 hours, depending on temperature. They are then washed with clean water from the Kii River and rested for another 12 hours to refine acidity and clarity. Finally, the beans are dried on raised beds for around 14 days with careful coverage to ensure uniform drying. This precision processing highlights the coffee’s natural sweetness and structural nuance. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2487\" data-end=\"2490\"\u003e\n\u003ch2 data-start=\"2492\" data-end=\"2507\"\u003e\u003cstrong data-start=\"2495\" data-end=\"2507\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2508\" data-end=\"2939\"\u003eIn the cup, \u003cstrong data-start=\"2520\" data-end=\"2529\"\u003eKII#1\u003c\/strong\u003e offers a \u003cstrong data-start=\"2539\" data-end=\"2571\"\u003evibrant and tropical profile\u003c\/strong\u003e. Expect succulent \u003cstrong data-start=\"2590\" data-end=\"2610\"\u003edried apricot 🍑\u003c\/strong\u003e sweetness upfront, followed by lively \u003cstrong data-start=\"2649\" data-end=\"2660\"\u003ekiwi 🥝\u003c\/strong\u003e freshness and juicy \u003cstrong data-start=\"2681\" data-end=\"2697\"\u003epineapple 🍍\u003c\/strong\u003e notes that lift the espresso and linger on the palate. Bright acidity and a juicy body wrap around these flavours, creating a balanced yet intense experience that’s both refreshing and richly satisfying. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2941\" data-end=\"2944\"\u003e\n\u003ch2 data-start=\"2946\" data-end=\"2961\"\u003e\u003cstrong data-start=\"2949\" data-end=\"2961\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2962\" data-end=\"3415\"\u003eNomad’s \u003cstrong data-start=\"2970\" data-end=\"2979\"\u003eKII#1\u003c\/strong\u003e is a standout Kenyan espresso that celebrates the classic characteristics of this origin — bold fruit sweetness, sparkling acidity, and expressive clarity. This lot reflects both the \u003cstrong data-start=\"3163\" data-end=\"3250\"\u003erich terroir of Mount Kenya and the meticulous care of its producers and processors\u003c\/strong\u003e, making it a dynamic and memorable coffee for espresso lovers who enjoy vivid, fruit‑forward flavour and depth in every cup.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"June 3rd \/ 250g","offer_id":57172260684150,"sku":"NOMAD-E.KE.KII-JUN03","price":17.95,"currency_code":"GBP","in_stock":true},{"title":"June 29th \/ 250g","offer_id":58206076338550,"sku":"NOMAD-E.KE.KII-JUN29","price":17.95,"currency_code":"GBP","in_stock":true},{"title":"September 9th \/ 250g","offer_id":58772152811894,"sku":"NOMAD-E.KE.KII-SEP09","price":17.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_21.png?v=1769701674"},{"product_id":"nomad-filter-kenya-kathima","title":"Nomad - Filter - Kenya Kathima","description":"\u003ch3 data-start=\"0\" data-end=\"38\"\u003e\u003cstrong data-start=\"4\" data-end=\"36\"\u003eLevel - Special Filter\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch2 data-start=\"0\" data-end=\"22\"\u003e\u003cstrong data-start=\"3\" data-end=\"22\"\u003eKenya — Kathima\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"24\" data-end=\"123\"\u003e\u003cstrong data-start=\"24\" data-end=\"123\"\u003eTastes Like — 🫚 Yuzu • 🥝 Yellow Kiwi • 🍑 Dried Apricot • 🍈 Pink Melon • 🍊 Tangerine Papaya\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"125\" data-end=\"128\"\u003e\n\u003ch2 data-start=\"130\" data-end=\"144\"\u003e\u003cstrong data-start=\"133\" data-end=\"144\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"146\" data-end=\"463\"\u003e\n\u003cli data-start=\"169\" data-end=\"220\"\u003e\n\u003cp data-start=\"171\" data-end=\"220\"\u003e\u003cstrong data-start=\"171\" data-end=\"182\"\u003eOrigin:\u003c\/strong\u003e Mathare-ini, Murang’a County, Kenya\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"221\" data-end=\"267\"\u003e\n\u003cp data-start=\"223\" data-end=\"267\"\u003e\u003cstrong data-start=\"223\" data-end=\"236\"\u003eVarietal:\u003c\/strong\u003e SL28, SL34, Ruiru 11, Batian\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"268\" data-end=\"291\"\u003e\n\u003cp data-start=\"270\" data-end=\"291\"\u003e\u003cstrong data-start=\"270\" data-end=\"282\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"292\" data-end=\"326\"\u003e\n\u003cp data-start=\"294\" data-end=\"326\"\u003e\u003cstrong data-start=\"294\" data-end=\"307\"\u003eAltitude:\u003c\/strong\u003e 1600 – 1800 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"327\" data-end=\"362\"\u003e\n\u003cp data-start=\"329\" data-end=\"362\"\u003e\u003cstrong data-start=\"329\" data-end=\"345\"\u003eRoast Level:\u003c\/strong\u003e Medium-Light (Filter)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"363\" data-end=\"463\"\u003e\n\u003cp data-start=\"365\" data-end=\"463\"\u003e\u003cstrong data-start=\"365\" data-end=\"374\"\u003eSize:\u003c\/strong\u003e 250 g\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"465\" data-end=\"468\"\u003e\n\u003ch2 data-start=\"470\" data-end=\"535\"\u003e\u003cstrong data-start=\"473\" data-end=\"533\"\u003eINTRO — A Juicy \u0026amp; Exotic Kenyan Filter Coffee from Nomad\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"536\" data-end=\"1017\"\u003eNomad is delighted to present \u003cem data-start=\"566\" data-end=\"583\"\u003eKenya — Kathima\u003c\/em\u003e, a vibrant and expressive single-origin coffee that highlights the hallmark clarity and fruit complexity of top Kenyan lots. Grown on the fertile slopes of \u003cstrong data-start=\"740\" data-end=\"759\"\u003eMurang’a County\u003c\/strong\u003e in central Kenya, and meticulously washed and dried at the \u003cstrong data-start=\"819\" data-end=\"842\"\u003eMathare-ini station\u003c\/strong\u003e, this coffee delivers a fresh, juicy acidity and creamy body that make it an ideal filter brew — from pour-over to AeroPress and beyond. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1019\" data-end=\"1290\"\u003eWith a profile defined by citrus zest, tropical sweetness, and layered floral complexity, \u003cem data-start=\"1109\" data-end=\"1118\"\u003eKathima\u003c\/em\u003e reflects both the excellence of its terroir and Nomad’s commitment to showcasing coffees that are equally thrilling and approachable. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1292\" data-end=\"1295\"\u003e\n\u003ch2 data-start=\"1297\" data-end=\"1369\"\u003e\u003cstrong data-start=\"1300\" data-end=\"1367\"\u003eTHE PRODUCER — Mathare-ini \u0026amp; the Thanga-ini Farmers Cooperative\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1370\" data-end=\"1838\"\u003eThis lot comes through the \u003cstrong data-start=\"1397\" data-end=\"1428\"\u003eMathare-ini Washing Station\u003c\/strong\u003e, part of the \u003cstrong data-start=\"1442\" data-end=\"1484\"\u003eThanga-ini Farmers Cooperative Society\u003c\/strong\u003e, which supports more than \u003cstrong data-start=\"1511\" data-end=\"1540\"\u003e900 smallholder producers\u003c\/strong\u003e in the region. Farmers cultivate traditional Kenyan varieties like \u003cstrong data-start=\"1608\" data-end=\"1616\"\u003eSL28\u003c\/strong\u003e and \u003cstrong data-start=\"1621\" data-end=\"1629\"\u003eSL34\u003c\/strong\u003e, alongside newer hybrids such as \u003cstrong data-start=\"1663\" data-end=\"1675\"\u003eRuiru 11\u003c\/strong\u003e and \u003cstrong data-start=\"1680\" data-end=\"1690\"\u003eBatian\u003c\/strong\u003e, in rich volcanic soils and mild mountain climates that favour slow cherry development and vibrant sweetness. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1840\" data-end=\"2107\"\u003eAt Mathare-ini, cherries are delivered fresh each harvest day, visually sorted to remove defects, and then depulped, fermented, and washed with precision — all to highlight clarity, balance, and fruit-sweet complexity in the cup. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2109\" data-end=\"2112\"\u003e\n\u003ch2 data-start=\"2114\" data-end=\"2168\"\u003e\u003cstrong data-start=\"2117\" data-end=\"2166\"\u003eTHE PROCESS — Classic Kenyan Washed Precision\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2169\" data-end=\"2289\"\u003eThe processing sequence for \u003cem data-start=\"2197\" data-end=\"2206\"\u003eKathima\u003c\/em\u003e follows the classic Kenyan washed method that specialists around the world admire:\u003c\/p\u003e\n\u003cp data-start=\"2291\" data-end=\"2792\"\u003e🍒 \u003cstrong data-start=\"2294\" data-end=\"2320\"\u003eSelective Hand Picking\u003c\/strong\u003e — Only ripe cherries are accepted from smallholder lots. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003cbr data-start=\"2415\" data-end=\"2418\"\u003e💧 \u003cstrong data-start=\"2421\" data-end=\"2448\"\u003eControlled Fermentation\u003c\/strong\u003e — Beans ferment in clean water to break down mucilage. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003cbr data-start=\"2541\" data-end=\"2544\"\u003e🚿 \u003cstrong data-start=\"2547\" data-end=\"2577\"\u003eThorough Washing \u0026amp; Sorting\u003c\/strong\u003e — Density sorting and extended rinsing enhance clarity. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003cbr data-start=\"2671\" data-end=\"2674\"\u003e☀️ \u003cstrong data-start=\"2677\" data-end=\"2698\"\u003eRaised Bed Drying\u003c\/strong\u003e — Even airflow and turning ensure balanced development. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"2794\" data-end=\"2954\"\u003eThis meticulous approach produces a coffee with brilliant transparency, refined acidity, and an engaging aromatic profile. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2956\" data-end=\"2959\"\u003e\n\u003ch2 data-start=\"2961\" data-end=\"3012\"\u003e\u003cstrong data-start=\"2964\" data-end=\"3010\"\u003eTHE CUP — Bright, Juicy, and Multi-Layered\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3013\" data-end=\"3101\"\u003e\u003cem data-start=\"3013\" data-end=\"3030\"\u003eKenya — Kathima\u003c\/em\u003e delivers a clean, expressive cup that evolves beautifully as it cools:\u003c\/p\u003e\n\u003ch3 data-start=\"3103\" data-end=\"3124\"\u003e\u003cstrong data-start=\"3107\" data-end=\"3124\"\u003eFlavour Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"3126\" data-end=\"3419\"\u003e🫚 \u003cstrong data-start=\"3129\" data-end=\"3137\"\u003eYuzu\u003c\/strong\u003e — tangy, citrus brightness\u003cbr data-start=\"3164\" data-end=\"3167\"\u003e🥝 \u003cstrong data-start=\"3170\" data-end=\"3185\"\u003eYellow Kiwi\u003c\/strong\u003e — tropical sweetness with soft acidity\u003cbr data-start=\"3224\" data-end=\"3227\"\u003e🍑 \u003cstrong data-start=\"3230\" data-end=\"3247\"\u003eDried Apricot\u003c\/strong\u003e — honeyed fruit depth\u003cbr\u003e\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"3421\" data-end=\"3655\"\u003eThe body is creamy and luscious, with a juicy acidity that keeps the cup lively and a long, pleasing finish. This is Kenyan coffee at its most vibrant — fruit-driven, nuanced, and unforgettable.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"June 29th \/ 250g","offer_id":58206076305782,"sku":"NOMAD-F.KE.KATH(LIMEGREEN)-JUN29","price":18.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_27.png?v=1770995927"},{"product_id":"nomad-competition-colombia-las-flores-washed-chiroso","title":"Nomad - Competition, Colombia - Las Flores - Washed Chiroso","description":"\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003e\u003cstrong\u003eLevel - Competition\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Jhoan Vergara Finca Las Flores Chiroso (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍯 Rosemary Honey • 🍋 Lemon Caramel • 🌿 Lemon Verbena\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Jhoan Vergara\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Las Flores\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Acevedo, Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Chiroso\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (Complex Fermentation)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1750 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAlthough initially thought to be a natural mutation of Caturra, it has been proven that this variety has nothing to do with Caturra or Bourbon. In reality, it's a variety with Ethiopian origins, with a slight resemblance to Caturra, but the coffee fruit is somewhat more elongated. This singular origin, combined with the innovative processing that Jhoan Vergara employs, allows us to find very fresh, citric, and herbaceous notes in the cup. Specifically, rosemary honey, lemon caramel, and lemon verbena. A very fresh coffee that also combines sweet notes of white chocolate and cocoa butter in the mouth. This combination can remind one of an After Eight, that chocolate filled with mint. The body can be defined as smooth, with juicy acidity.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFinca Las Flores was born in 1990 thanks to Edilberto Vergara and Nubia Ayure, who began with just two hectares of coffee. Over time, the farm grew to become one of the benchmarks of Acevedo, Huila. In 2019, their son Jhoan Vergara achieved international recognition by winning the Master of Coffee competition with his Pink Bourbon, consolidating the family's reputation. Today, Jhoan leads innovation in processes and the introduction of exotic varieties such as Sidra, Java, Bourbon Ají, and Chiroso. Finca Las Flores represents a new generation of coffee growers who understand coffee as both a scientific and artistic product, where tradition and experimentation meet to create unique sensory experiences.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis Chiroso underwent a complex, multi-stage fermentation process:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫙 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — 24 hours\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Oxidation\u003c\/strong\u003e — 48 hours in cherry\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔪 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Removal of fruit\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💨 \u003cstrong\u003ePost-Depulp Oxidation\u003c\/strong\u003e — 12 hours\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eThermal Shock\u003c\/strong\u003e — 50°C for 30 minutes to fix aromatic compounds to the bean\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDehumidifier Drying\u003c\/strong\u003e — 36 hours to 10.4% humidity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis technical process combines controlled fermentations with cultivated bacteria and thermal shocks that enhance the aromatic expression of the bean.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eVery fresh with citric and herbaceous notes. Rosemary honey, lemon caramel, and lemon verbena. Sweet notes of white chocolate and cocoa butter in the mouth. Can remind one of an After Eight chocolate filled with mint. Smooth body with juicy acidity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍯 \u003cstrong\u003eRosemary Honey\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003eLemon Caramel\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌿 \u003cstrong\u003eLemon Verbena\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"June 3rd \/ 300g","offer_id":58085765677430,"sku":"NOMAD-C.CO.FLORES-CHIROSO-JUN03","price":25.0,"currency_code":"GBP","in_stock":false},{"title":"July 23rd \/ 250g","offer_id":58362143605110,"sku":"NOMAD-C.CO.FLORES-CHIROSO-250-JUL23","price":25.0,"currency_code":"GBP","in_stock":true},{"title":"September 9th \/ 250g","offer_id":58772151992694,"sku":"NOMAD-C.CO.FLORES-CHIROSO-250G-SEP09","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/C.CO.CHIR.webp?v=1773320606"},{"product_id":"nomad-espresso-costa-rica-esperanza-honey-sarchimor","title":"Nomad - Espresso - Honey Esperanza | Costa Rica","description":"\u003ch2\u003e\u003cstrong\u003eCosta Rica — Diego Robelo, Finca Aquiares, Esperanza (Honey)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍫 Cocoa Powder • 🍇 Figs • 🥜 California Walnuts\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Diego Robelo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Aquiares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Turrialba, Costa Rica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Esperanza (Sarchimor T5296 x Ethiopian 25)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,200–1,400 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Aquiares sits on the slopes of the Turrialba volcano at 1,400 metres above sea level, making it Costa Rica's largest single-block coffee plantation. Owned by Diego Robelo and his family, this extraordinary estate is crisscrossed by waterways connecting the Turrialba and Aquiares rivers, creating a stunning natural landscape that once hosted a pre-Columbian community.\u003c\/p\u003e\n\u003cp\u003eThis marks our ninth consecutive year working with Aquiares and the seventh under a direct trade arrangement. We negotiate the price directly with Diego, who also serves as the exporter, ensuring the commission is reinvested back into the farm. We charter our container directly from Costa Rica to Barcelona, shortening the supply chain and preserving quality.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDiego Robelo and his family have been cultivating coffee at Finca Aquiares for generations. Their commitment to sustainability and quality has made Aquiares a benchmark for speciality coffee from Costa Rica. The farm spans over 620 hectares of shade-grown coffee with an additional 200 hectares of protected forest.\u003c\/p\u003e\n\u003cp\u003eAquiares was the first carbon-neutral farm in Costa Rica and has become a model for environmental stewardship in the coffee industry. Their dedication to direct relationships with roasters like Nomad Coffee ensures that the value chain remains transparent and beneficial for everyone involved.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Honey Process at Finca Aquiares involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Cherries are selected by density in water to ensure the highest quality\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003ePulping\u003c\/strong\u003e — Cherries are mechanically pulped whilst retaining mucilage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eInitial Drying\u003c\/strong\u003e — Sun-dried for 2 days on ceramic tiles\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eExtended Drying\u003c\/strong\u003e — Continued drying on raised beds for 8 days\u003c\/li\u003e\n\u003cli\u003e🌡️ \u003cstrong\u003eMechanical Finishing\u003c\/strong\u003e — One day in Guardiola dryers to homogenise the batch\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis carefully controlled process preserves the sweetness of the mucilage whilst developing the rich, syrupy body that defines this coffee.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe aroma is very sweet, with distinct notes of cocoa powder and milk chocolate. It's slightly fruity, with hints of figs and loquats. The flavour remains sweet, with notes of nuts such as hazelnuts and walnuts. On the palate, it's dense, with a syrupy body and very mild acidity. A well-balanced coffee that's excellent on its own and even better with milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍫 \u003cstrong\u003eCocoa Powder\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eFigs\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🥜 \u003cstrong\u003eCalifornia Walnuts\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Nomad Coffee","offers":[{"title":"July 23rd \/ 250g","offer_id":58362143932790,"sku":"NOMAD-ESPERANZA-HONEY-CR-250-JUL23","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/E.CR.ESPE_copy.jpg?v=1776108670"},{"product_id":"nomad-competition-colombia-fellow-farms-washed-gesha","title":"Nomad - Competition - Fellow Farms Washed Gesha | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Fellow Farms Project, Finca La Inmaculada, Gesha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌹 Roses • 🍑 Lychee • 🍊 Candied Orange\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Fellow Farms Project\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Inmaculada (processing)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila \u0026amp; Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700–2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process brings out the very best in the Gesha variety — complex, delicate, and elegant. This lot from the Fellow Farms Project showcases floral notes of roses, tropical lychee, and sweet candied orange in both aroma and flavour. The body is creamy with a honeyed acidity, and the aftertaste is long and pleasant, leaving a lingering hint of rose petals.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 2022, the Fellow Farms Project has collaborated with partner farms in Huila and Cauca, purchasing coffee from small-scale producers at premium prices whilst providing training on best practices in farming and harvesting. The project also works with AMCAPEC, an association of women coffee farmers from the municipalities of Tambo, Piendamó, and Caldono in Cauca.\u003c\/p\u003e\n\u003cp\u003eThis initiative helps small-scale producers sell their coffee more transparently and with greater profit. All coffee from the project is processed at Finca La Inmaculada, guaranteeing consistency and full traceability for each lot.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed Process at Finca La Inmaculada involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eReception\u003c\/strong\u003e — Cherries from neighbouring farms are received at La Inmaculada\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFlotation Selection\u003c\/strong\u003e — Separates leaves, stones, and low-density cherries\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eElectronic Sorting\u003c\/strong\u003e — Selects cherries with optimal ripeness\u003c\/li\u003e\n\u003cli\u003e👁️ \u003cstrong\u003eManual Sorting\u003c\/strong\u003e — Final quality check by hand\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eDestoning \u0026amp; Washing\u003c\/strong\u003e — Highest-quality cherries are destoned and washed\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eControlled Drying\u003c\/strong\u003e — 15 days until 10.5% moisture content is reached\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis meticulous multi-stage process develops the clean, elegant profile that makes washed Gesha so prized.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe aroma is complex, delicate, and elegant. Floral notes like roses, tropical notes like lychee, and sweet notes like candied orange are present in both the aroma and the flavour. The aroma also features notes of cocoa powder, syrup, and green grapes. The body is creamy with a honeyed acidity. The aftertaste is long and very pleasant, leaving a lingering hint of rose petals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌹 \u003cstrong\u003eRoses\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eLychee\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eCandied Orange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Nomad Coffee","offers":[{"title":"June 3rd","offer_id":57671670497654,"sku":"NOMAD-FELLOWGESHA-W-CO-JUN03","price":28.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/C.CO.GESHAFELLOW.jpg?v=1776108721"},{"product_id":"nomad-filter-kenya-kii-2-washed-sl28-sl34","title":"Nomad - Filter - KII#2 - Washed SL-28 \u0026 SL-34 | Kenya","description":"\u003ch2\u003e\u003cstrong\u003eKenya — Rungeto Farmers Cooperative, Kii Washing Station, SL-28 \u0026amp; SL-34 (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍵 White Tea • 🍑 Flat Peach • 🍋 Candied Lemon\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Rungeto Farmers Cooperative Society\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Kii Washing Station\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Kirinyaga, Kenya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL-28, SL-34, Batian, Ruiru-11\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,310–1,900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2024\/25\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKenyan coffees are celebrated for their intense fruitiness and bright acidity, and this lot from the Kii Washing Station exemplifies everything we love about the origin. Expect notes of flat peach, candied lemon, and a herbal quality reminiscent of white tea — all supported by a creamy, dense body and a mellow acidity that fills the mouth.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Kii Washing Station was built in 1995 and belongs to the Rungeto Farmers Cooperative Society, a cooperative that brings together more than 850 small producers from the Kibugu district in the heart of Kirinyaga. Located at the foot of Mount Kenya, the station takes its name from the Kii River, which provides the crystal-clear water used in processing.\u003c\/p\u003e\n\u003cp\u003eThe cooperative model ensures that smallholders have access to the infrastructure and expertise needed to produce exceptional coffee. By pooling resources and sharing knowledge, the members of Rungeto have established a reputation for consistent quality that commands premium prices in the speciality market.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed Process at Kii Washing Station involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only fully ripe cherries are picked by hand\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWet Fermentation\u003c\/strong\u003e — Cherries are pulped and fermented in water to remove mucilage\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eChannel Washing\u003c\/strong\u003e — Parchment is washed in clean water channels to remove residue\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Beans are dried slowly on raised African beds, turned regularly\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eQuality Control\u003c\/strong\u003e — Lots are graded by density and screen size before export\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis meticulous process develops the bright, clean profile that makes Kenyan coffee so distinctive.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYou'll find notes of flat peach, candied lemon, and a herbal note reminiscent of white tea in the cup. It's a coffee with a creamy, dense body, very sweet, with a mellow acidity that fills the mouth. You may also notice aromas and flavours of pears in syrup, flower honey, and yellow kiwi. The aftertaste is long and very pleasant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍵 \u003cstrong\u003eWhite Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eFlat Peach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eCandied Lemon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Nomad Coffee","offers":[{"title":"July 23rd \/ 250g","offer_id":58362143768950,"sku":"NOMAD-KII2-W-KE-250-JUL23","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/F.KE.KII_2.jpg?v=1776108762"},{"product_id":"nomad-espresso-ethiopia-samuel-tunisisa-natural-heirloom","title":"Nomad - Espresso - Samuel Tunisisa - Natural Heirloom | Ethiopia","description":"\u003ch2\u003e\u003cstrong\u003eEthiopia — Samuel Tunisisa, Sidamo, Ethiopian Heirloom (Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍊 Candied Orange • 🍫 70% Dark Chocolate • 🫐 Black Plum\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Samuel Tunisisa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Samuel Tunisisa Farm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Sidamo, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Local Varieties (Ethiopian Heirloom)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,380 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLocated in the stunning Sidamo region, Samuel Tunisisa and his family have been dedicated to coffee for over three decades. Samuel's commitment to improving his farm and producing high-quality coffee has been continuously refined through the application of good agricultural practices, including pruning, replanting, and careful seedling selection.\u003c\/p\u003e\n\u003cp\u003eThe combination of high altitude and nutrient-rich soils provides an ideal foundation for Samuel's coffee to thrive. By growing coffee under shade and producing his own compost, he eliminates the need for chemical fertilisers, ensuring a more sustainable and environmentally friendly approach.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAs part of the Lalisaa Project, Samuel receives agronomic support from Sucafina Ethiopia and access to training sessions that improve his skills in cultivation, harvesting, and processing. His commitment to high-quality production and his participation in the Lalisaa Project allow him to access better markets and improve his income.\u003c\/p\u003e\n\u003cp\u003eOn his 5-hectare farm, Samuel adopts the principles of regenerative agriculture. Using agroforestry techniques, he grows both food and cash crops, creating a diverse and thriving ecosystem. The natural shade from intercropped plants creates an ideal microclimate for his coffee trees. 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It reminds us of a traditional Christmas treat made with chocolate and dried fruit. On the palate, it has a mild acidity and a smooth body. Black plum, cocoa powder, and brown sugar are other notes found in this naturally processed Ethiopian coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eCandied Orange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍫 \u003cstrong\u003e70% Dark Chocolate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eBlack Plum\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Nomad Coffee","offers":[{"title":"250g \/ July 23rd","offer_id":57671670628726,"sku":"NOMAD-SAMTUNISISA-N-ET-250-JUL23","price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/E.ET.SAMU.jpg?v=1776108804"},{"product_id":"nomad-coffee-house-espresso-chambaku-colombia","title":"Nomad Coffee - House Espresso - Chambakú | Colombia","description":"\u003ch3\u003eColombia — Finca Chambakú Castillo \u0026amp; Caturra (Washed)\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eTastes Like\u003c\/strong\u003e — 🍫 Milk Chocolate • 🍬 Panela • 🌰 California Walnuts\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eProducer: Juan Felipe Restrepo Farm: Finca Chambakú Region: Villamaría, Caldas, Colombia Varietal: Castillo, Caturra Process: Washed Altitude: 1,450–1,600 MASL Harvest: October 2025 Size: 250g\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eYear after year, Chambakú earns its place as one of Nomad's most beloved seasonals. A chocolatey aroma leads into a sweet, creamy cup with a long aftertaste of chocolate, raisins, and dates — balanced and easy-drinking, with a bright, playful edge of acidity that keeps things lively.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFinca Chambakú is the Restrepo family's 12-hectare farm in Villamaría, Caldas — one of 17 farms that make up the broader Hacienda el Jardín. In recent years, the family has adapted the estate's traditional growing roots into a fully modern agro-industrial setup, building the infrastructure needed to produce consistent, high-quality specialty lots. Juan Felipe Restrepo — Q Processor and farm partner — oversees the processing protocols, with a focus on organic fertilisation and meticulous post-harvest care. The proximity of the coffee plantations to the processing facilities allows for tight quality control from cherry to dried parchment.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRipe cherries are hand-picked and pulped, then fermented for 24 hours in water before being dried intermittently in mechanical silos over five days, with temperature carefully managed to keep the parchment mass below 35°C throughout.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNomad's house espresso for good reason — Chambakú is everything a crowd-pleasing Colombian should be: sweet, creamy, and deeply chocolatey, with just enough acidity to keep you reaching for the next cup.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e🍫 Milk Chocolate 🍬 Panela 🌰 California Walnuts\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"250g \/ May 7th","offer_id":57878250324342,"sku":"NOMAD-E-CO-CHA-ESP-MAY07","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"250g \/ June 3rd","offer_id":58085767283062,"sku":"NOMAD-E-CO-CHA-ESP-JUN03","price":11.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/E.CO.CHA_1_129be321-729e-48a1-ac29-bd1e2494f1f9.webp?v=1778855269"},{"product_id":"nomad-coffee-filter-nemba-washed-red-bourbon-burundi","title":"Nomad Coffee - Filter - Nemba, Washed Red Bourbon | Burundi","description":"\u003ch3\u003eBurundi — Nemba Red Bourbon (Washed)\u003c\/h3\u003e\u003cp\u003eTastes Like — 🍑 Dried Apricots • 🍯 Honey • 🌸 White Flowers\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStation: Nemba \u003cbr\u003eRegion: Kayanza, Burundi \u003cbr\u003eVarietal: Red Bourbon \u003cbr\u003eProcess: Washed \u003cbr\u003eAltitude: 1,700 MASL \u003cbr\u003eHarvest: 2025 \u003cbr\u003eSize: 250g\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA honeyed, floral filter from one of Kayanza's most active washing stations. Dried apricots and white flowers in the aroma, honey threading through a silky body, and a long, sweet finish that lingers well past the last sip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Nemba washing station sits in Kayanza province — one of Burundi's most celebrated coffee-growing regions, close to the Rwandan border and well above 1,700 MASL. The station collects cherries from over 2,600 smallholder farmers across multiple delivery points, with an agronomist stationed at each collection site to guide cultivation, harvest, and post-harvest practices. The station also runs a nursery for coffee seedlings and produces organic fertiliser from composted coffee cherry, returning value directly to the farming families in its network.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRipe cherries are pulped and fermented before being thoroughly washed with clean water and transferred to raised beds, where they are dried under the sun with careful attention to airflow for uniform, even drying.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEverything a great Burundian filter should be — bright, sweet, and elegantly structured. The Red Bourbon variety shines here, delivering that characteristic honeyed acidity alongside stone fruit and florals that unfold slowly in the cup.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e🍑 Dried Apricots 🍯 Honey 🌸 White Flowers\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"250g \/ June 29th \/ Filter","offer_id":58206076240246,"sku":"NOMAD-F-BU-NEM-FIL-JUN29","price":17.95,"currency_code":"GBP","in_stock":false},{"title":"250g \/ September 9th \/ Filter","offer_id":58772152353142,"sku":"NOMAD-F-BU-NEM-FIL-SEP09","price":17.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/F.BU.NEM_1.webp?v=1778856312"},{"product_id":"nomad-coffee-competition-fellow-farms-washed-gesha","title":"Nomad Coffee - Competition - Fellow Farms, Washed Gesha","description":"\u003ch3\u003eColombia — Fellow Farms, Finca La Inmaculada - Gesha (Washed)\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like \u003c\/strong\u003e— 🌹 Roses • 🍈 Lychee • 🍊 Candied Orange\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProject: Fellow Farms Processing: Finca La Inmaculada \u003cbr\u003eRegion: Huila \u0026amp; Cauca, Colombia \u003cbr\u003eVarietal: Gesha \u003cbr\u003eProcess: Washed \u003cbr\u003eAltitude: 1,700–2,000 MASL \u003cbr\u003eHarvest: 2025 \u003cbr\u003eSize: 250g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA delicate, elegant Gesha from one of Colombia's most thoughtfully constructed sourcing projects. The washed process brings full clarity to the variety — roses and lychee in the aroma, candied orange woven through the cup, with an unctuous body, honeyed acidity, and a long, rose-petal finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFellow Farms is a sourcing initiative launched in 2022, in which Finca La Inmaculada partners with smallholder farms in Huila and Cauca, purchasing their coffee at premium prices alongside agronomic support and training in best harvest practices. The project also works with AMCAPEC — an association of women coffee producers from the municipalities of Tambo, Piendamó, and Caldono in Cauca — bringing greater transparency and fairer returns to producers who would otherwise have limited market access.\u003c\/p\u003e\n\u003cp\u003eAll coffee from the Fellow Farms project is processed at Finca La Inmaculada, which guarantees consistency and full traceability across every lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCherries from the partner farms are received at La Inmaculada and go through a flotation selection to remove leaves, stones, and low-density fruit, followed by electronic sorting for optimal ripeness and a final manual selection pass. The highest-quality cherries are then pulped, washed, and dried under controlled conditions — in the case of this lot, a 15-day drying period down to 10.5% moisture content.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGesha at its most transparent — washed, precise, and deeply floral. This is a coffee that rewards slow, attentive brewing: complex enough to keep revealing itself cup after cup, and elegant enough to make it worth the effort.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌹 Roses 🍈 Lychee 🍊 Candied Orange\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"250g \/ June 29th","offer_id":58206076109174,"sku":"NOMAD-CO-CO-GESHAFELLOW-FIL-JUN29","price":26.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/C.CO.GESHA_FELLOW_FARM_1_cac0536b-e1d2-45f9-b3e8-60f8f4a9d187.webp?v=1778857604"},{"product_id":"nomad-coffee-filter-peru-churupallana","title":"Nomad Coffee - Filter, Washed Field Blend, Churupallana | Peru","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003ePeru — Dula Julcarima \u0026amp; Neighbours Churupallana Mix (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌰 Walnuts • 🌴 Dates • 🍑 Yellow Plum\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Dula Julcarima \u0026amp; Neighbouring Producers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Monobamba Valley, Jauja, Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Mix\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,800–2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\/26\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the Monobamba Valley in the province of Jauja — a fascinatingly named place that translates from Quechua as \"Plain of Desire\", where the high jungle of the Amazon meets the Andes at the \"Ceja de Selva\". A field blend washed filter roast from Dula Julcarima and her family and neighbours, offering balance, sweetness, and juiciness in equal measure. In the cup: walnuts, dates, and yellow plum, with a soft acidity and a slightly unctuous body.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Monobamba ecosystem sits in a unique transitional zone between the Amazon jungle and the Andes — most farms located between 1,800 and 2,000 MASL, with some plots reaching 2,200 metres, making this one of central Peru's most extraordinary growing environments. Like many communities in the region, the producers here spent years rebuilding after a period of difficulty, replanting and reinvesting in their farms with a new vision focused on quality over volume. 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Together with her family and neighbours, she is experimenting with extended fermentation, producing some of the sweetest and cleanest coffees the Cultivar team have encountered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process in Monobamba involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe cherries selectively harvested across the Churupallana producers 🔧 Depulping — Outer skin removed before fermentation 🧪 Cement tank fermentation — Beans fermented in cement tanks for an average of 18 hours 💧 Washing — Thoroughly washed with clean water after fermentation ☀️ Raised-bed drying — Dried on African raised beds to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe 18-hour cement tank fermentation is the defining step — a controlled, clean fermentation that develops the walnut richness, date sweetness, and yellow plum character that define this lot, while the raised-bed drying preserves the balance and juiciness that run through from first sip to last.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA balanced, sweet, and juicy washed field blend from one of central Peru's most compelling and unique growing ecosystems — walnut depth, date richness, and yellow plum brightness in a soft, clean, and slightly unctuous cup. The \"Plain of Desire\" in every sense.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌰 Walnuts 🌴 Dates 🍑 Yellow Plum\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"250g \/ July 23rd \/ Filter","offer_id":58362143867254,"sku":"NOMAD-F.PE.CHU-FIL-250-JUL23","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ October 5th \/ Filter","offer_id":58961301930358,"sku":"NOMAD-F.PE.CHU-FIL-250-OCT05","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/F.PE.CHU_7968ee8a-470e-49f2-bfcb-33efc93f2a6a.jpg-cropped.jpg?v=1780071020"},{"product_id":"nomad-coffee-filter-washed-pacamara-el-salvador","title":"Nomad Coffee - Filter, Washed Pacamara | El Salvador","description":"\u003ch3\u003eEl Salvador — Finca Las Brisas Pacamara (Semi-Washed)\u003c\/h3\u003e\u003cp\u003eTastes Like — 🍅 Persimmon • 🍯 Orange Blossom Honey • 🍮 Dulce de Leche\u003c\/p\u003e\u003cp\u003eDETAILS\u003c\/p\u003e\u003cp\u003eProducer: Carlos Pola \u003cbr\u003eFarm: Finca Las Brisas \u003cbr\u003eRegion: Juayúa, Apaneca-Ilamatepec, El Salvador \u003cbr\u003eVarietal: Pacamara \u003cbr\u003eProcess: Semi-Washed \u003cbr\u003eAltitude: 1,250–1,400 MASL \u003cbr\u003eHarvest: 2025 \u003cbr\u003eSize: 250g\u003c\/p\u003e\u003cp\u003eINTRO\u003c\/p\u003e\u003cp\u003eNomad's fourth consecutive year with Carlos Pola — and their first at 100% direct trade. A sweet, juicy Pacamara defined by persimmon, orange blossom honey, and dulce de leche, with a creamy body and lively acidity that evolves beautifully in the cup.\u003c\/p\u003e\u003cp\u003eTHE PRODUCER\u003c\/p\u003e\u003cp\u003eFinca Las Brisas sits in Juayúa on the Apaneca-Ilamatepec mountain range — one of El Salvador's most celebrated growing regions. Carlos Pola is the fifth generation of his family to farm here, though he came to coffee relatively late, spending twenty years in the textile industry before committing fully to specialty coffee in 2012. It's been a remarkable transition.\u003c\/p\u003e\u003cp\u003eWhen la roya devastated the region in 2012–13, Carlos responded by renovating most of the farm with disease-resistant varieties, retaining only a small percentage of Bourbon. Today Las Brisas grows a blend of hybrids including Pacamara and Pacas, and Carlos has built a reputation for innovation — from mycorrhizal fungi to improve nutrient absorption during drought, to contour farming to prevent erosion, to QR-code traceability from farm to cup. This is a producer who thinks in the long term.\u003c\/p\u003e\u003cp\u003eTHE PROCESS\u003c\/p\u003e\u003cp\u003eCherries are floated for selection, then transferred to barrels for five days of anaerobic fermentation. After fermentation, they are depulped dry and given a gentle semi-washed rinse — a brief wash rather than a full clean — before being moved to drying beds. The first two days are spent under direct sun, followed by shaded drying until the parchment reaches the correct moisture level.\u003c\/p\u003e\u003cp\u003eTHE CUP\u003c\/p\u003e\u003cp\u003eSweet, creamy, and deeply satisfying — a Pacamara that delivers classic variety character with the added complexity of anaerobic fermentation. Persimmon and dulce de leche dominate, with a hint of dark chocolate and candied nuts revealing themselves as the cup cools.\u003c\/p\u003e\u003cp\u003eFlavour Notes\u003c\/p\u003e\u003cp\u003e🍅 Persimmon 🍯 Orange Blossom Honey 🍮 Dulce de Leche\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"250g \/ July 23rd \/ Filter","offer_id":58362143703414,"sku":"NOMAD-F-SA-PAMA-FIL-250-JUL23","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/F.SA.PAMA_1-cropped.jpg?v=1781156939"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/collections\/nomad_coffee.jpg?v=1787597376","url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/nomad-coffee.oembed?page=2","provider":"Sigma Coffee UK","version":"1.0","type":"link"}