San Luis Coffee
The process of this coffee means that in the cup you can find very clear notes of cocoa beans and milk chocolate with fruity touches that will remind you of peach and something wilder like wild blackberries. A high and super honeyed malic acidity and an unctuous body accompany every sip.
This is the third year that Nomad have a lot from Finca San Luis. Omar Arango has been in charge of managing this farm for 25 years. His mother, Irma Tinoco, is the owner and left Omar the reins of the future of this piece of land. The variety that Nomad bring is, without a doubt, their favourite. The Typica variety is one of the most genetically and culturally important in Arabica coffee. Very susceptible to diseases and rust but with a very high cup quality. Omar has achieved that almost 100% of his farm is growing this variety and also with an agroforestry system replicating the cultures of Ethiopia that makes it 100% organic.
It really is a wonder to walk through its farm full of vegetation and tall trees that shade its coffee trees. While you walk with Omar you realize the exhaustive care he takes in collecting each ripe cherry that has fallen on the ground to avoid, thus, the attack of the rust.
The coffee process consists of harvesting the cherries at their optimum point of maturity. A 36-hour anaerobic cherry fermentation in GrainPro bags and then the coffee is pulped and fermented aerobically for 18 hours. Drying in the sun with a little mucilage for 20 days in African level beds inside a canopy until reaching 15% humidity, then mechanically drying in silos until reaching 11%.
- Additional information
Flavours: Blackberries, Cocoa Powder, Milk Chocolate, Peach
Origin: San Luis, Colombia
Process: Red Honey
Altitude: 1800-1950 masl