San Luis Coffee

(earns 60 Taste Points)
Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Fruity Flavours / Notes
Natural Flavours / Notes
Blackberry Cherry Cocoa Coffee Flavours Honey Hops & Boozey Milk Chocolate Mixed Berries Mixed Fruits Peach Sugars
Flavours & Notes
Quick Details
Origin(s): Africa (Multi regions) Colombia Ethiopia Spain
Brightness of Flavours
Balanced & Pleasing
Bright & Crisp
Full Bodied
Medium Balanced
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile: Roasted for Espresso Roasted for Filter
Processing Method: Anaerobic Natural Pulped Natural Red Honey
Cupping Score: 90+ / 100. A superb coffee You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground? Yes, pre-ground options available
Are there any specific product benefits? Organic Certified
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
Varietal: Typica
Process: Red Honey
Altitude: 1800-1950 masl
Roast: Espresso

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