Limited, Omniroast - Lactic Sidra - La Palma Y El Tucán
£19.95
Additional information
Rest guidance
About Nomad Coffee
Nomad grew from a roaming London coffee cart into one of Barcelona’s defining specialty roasters. Its work is grounded in close producer relationships, careful sourcing and precise roasting, with open spaces that bring people closer to coffee through tasting and education.
Roaster notes
Level - Limited
Sidra – La Palma y El Tucán | Lactic Expression from Colombia
This rich and expressive Sidra release from La Palma y El Tucán offers vibrant layers of blueberry, passion fruit, and creamy caramel spice, 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.
PROCESS: EXTENDED LACTIC FERMENTATION: 88 hours of cherry fermentation followed by 24 hours in mucilage. Drying takes place over 745 hours on raised beds, ending with controlled mechanical drying. The result is a Sidra with intense sweetness, creamy body, and vibrant lactic acidity.
Expect notes of Blueberries, Passionfruit, Caramel
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. 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.
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