Fruity, Colombia - Anaerobic Lactic with Thermal Shock

Level - Fruity 

NOMAD presents a vibrant and expressive cup from Granja Paraíso 92 in Cauca, Colombia.

On the nose: cherry, hibiscus, and caramel. In the cup: forest berries, strawberry lollipop, and caramel sweetness—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.

Produced by Wilton Benítez, 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.

This lot undergoes a double anaerobic fermentation, 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 thermal shock - alternating hot and cold water - to enhance flavour clarity and aromatic depth.

In short: a lactic anaerobic fermentation followed by thermal washed processing. Complex. Experimental. Complex.

Expect notes of Strawberry, Cherry and 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.