Fruity Colombia, Crazy Decaf - Anaerobic Red Bourbon
£20.95
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 - Crazy/Fruity - Decaf
This 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.
Wilton Benitez applies a highly controlled process—starting with density sorting, ozone sterilisation, and yeast-guided (Saccharomyces pastorianus) 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.
Expect notes of Milk Chocolate, Brown Sugar and Passionfruit
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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