Nomad Coffee

A sweet and balanced coffee with notes of pear, camomile and loquat. Its body is silky and its medium acidity brings freshness and elegance. In the cup, nuances of honey, flowers and panela are revealed with a subtle background of cocoa powder. Complex and enveloping, this blend offers a clean and harmonious experience that reflects the classic and expressive character of Sidamo's natural coffees.

This Bourbon Ají offers an intense cup with notes of muscat grape, cocoa butter and lemon verbena. The acidity is bright, accompanied by a silky body that envelops the palate. As it evolves, nuances of peach, caramel, strawberry lollipop and lime peel emerge, bringing vibrant complexity and elegant balance.

This coffee has a vibrant profile with main notes of caramelized almonds, cinnamon, and dates, offering a rich and spicy experience. As it develops in the cup, nuances of 80% chocolate, cocoa powder, and a hint of caramel emerge. It has a smooth body and a mild, balanced acidity.

This special espresso stands out for its juiciness and freshness, combining sweet notes of nectarine and Tangerine with a honeyed base. Hints of cocoa powder, peach and a touch of pineapple emerge with each sip, adding complexity. The floral aftertaste rounds off a clean, vibrant and delicately floral cup.

Quietly a TOP10 coffee on our menu year after year. A type of profile we love at Nomad. Complex and wild, with creamy and fruity notes. Forest fruits, cherries and chocolate 70% in fragrance, giving way to grapes and pineapple on contact with water. Oily body, vinous acidity, and a very elegant aftertaste of cocoa nibs.

Richer than many think, this Chambakú Decaffeinated presents very balanced and sweet notes of 80% chocolate and muscovado sugar. It is a coffee with a very mild acidity, a very round body, and very easy to drink with milk, in addition to having a slight aftertaste of golden apple that will also delight the most demanding coffee drinkers.

This rare species reveals a delicate sweetness reminiscent of powdered sugar, softened by notes of papaya and melon. Its sweetness is extraordinarily high, balanced by a very low acidity and no bitterness. The body is silky and velvety, perhaps among the smoothest textures you will encounter in a coffee. With its naturally low caffeine content, the cup feels singular, a rare meeting of sweetness, silk, and fruit.

Crisp white flower aromas open up to a precise sweetness of honey and pear in syrup. The acidity is bright and integrated, framing layers of plum and red fruit jam, with flashes of peach and sultanas. Silky and clean texture, long and transparent finish. A refined and expressive cup that concentrates the clarity of the process.

This lot presents a juicy and complex cup, marked by top notes of blackberries, red plum and tamarind. Its sweetness is reminiscent of molasses and red fruit jam, complemented by hints of cherry and 70% chocolate. The body is oily and dense, with bright acidity providing definition and liveliness. Each sip combines fruit intensity, depth and elegant structure.

This Geisha unfolds with bright floral intensity: lavender and roses at the forefront, followed by the juicy sweetness of ripe blueberries. Its texture is silky and clean, while a balanced acidity carries the flavors with clarity and length. It is both precise and expressive, a testament to the potential of natural processing when done with care.

This washed Geisha is a study in clarity. Aromas of jasmine and rose lead into a cup that is refined and luminous, with a bright, integrated acidity that frames notes of citrus, yellow kiwi, and peach. Its texture is smooth and transparent, allowing each layer of flavor to shine with precision.

Hambela offers a cup that moves between fruity and sweet. In the cup, clear notes of ripe cherry and blueberry appear, enveloped by a memory of cocoa nibs and 70% chocolate. The result is a juicy profile, with clean sweetness and a lively acidity that make it expressive and easy to remember.

This coffee has a vibrant and exotic profile, with notes of yuzu, yellow kiwi, and dried apricots that define a fresh and very expressive cup. The acidity is juicy, the body creamy, and it has a long and very pleasant aftertaste. As the cup evolves, floral and fruity nuances such as pink melon, Tangerine papaya appear, adding great complexity.

Coffee of intense sweetness and tropical profile. In the cup, notes of dried apricots, kiwi and pineapple stand out, with bright acidity and a juicy body that envelops the palate. Its fruity and sugary character makes it a vibrant espresso, purely expressing the essence of a Kenyan classic.

New vintage of Churupallana from Peru. This batch offers everything we look for in our house espresso coffee: balance, sweetness and juiciness. Chocolatey and fruity notes that remind us of 72% chocolate and golden apples and a sweet and creamy aftertaste of hazelnuts. It also has a soft acidity and a slightly unctuous body.

This coffee stands out for its notes of milk chocolate, California walnut, and brown sugar, which offer a warm and comforting experience. As it cools, flavors of maria cookie, dates, and a hint of almond and raisin emerge, adding interesting depth.

We are very surprised by this Mariana de Aquiares lot. A natural coffee profile with very original flavors. Very fruity and clean, with notes of fruit salad among our roasters: banana, cherries, green plum, figs, yellow kiwi, dried mango, apricot... Good for all tastes. It has a juicy acidity, a silky body and a sweet, slightly tropical aftertaste.

A sweet and juicy coffee with aromas of hibiscus blossom and honey. In the cup, yellow plum brings freshness and bright acidity, while 70% chocolate offers body and depth. As it cools, nuances of peach in syrup and nectarine emerge to round out its profile. Its texture is enveloping, with a syrupy character and a lingering sweet aftertaste that reflects the classic elegance of Murang'a washed coffees.

This coffee is characterized by its main notes of persimmon, honey, and dulce de leche, which offer a sweet and juicy experience. As it evolves, you can perceive light nuances of 70% chocolate, sponge cake, and a touch of nectarine and caramelized nuts. It has a creamy body and juicy acidity.

This coffee is characterized by a very sweet and balanced profile, with notes of figs, milk chocolate and cherry. As the cup develops, spicy nuances, brown sugar, molasses and macadamia nut appear, providing depth and an enveloping sensation. Its body is dense and its acidity is smooth and sweet, resulting in a round espresso.

This Finca Sidra Las Flores offers an intense and complex fragrance, where the high aromatic concentration remains integrated and balanced. In the cup, notes of cocoa nibs, lychee and pineapple stand out, accompanied by nuances of mango, citrus peel, cherry and a background of cocoa powder. The acidity is high and bright, while the dense body envelops the palate with a velvety texture. An exuberant coffee, with multiple aromatic layers that unfold with clarity and precision, representing the experimental excellence of Jhoan Vergara in Huila.

The notes that you can find will vary depending on the package. Thus, you can obtain a chocolatey profile as well as a floral, fruity, sweet one... From a very balanced cup, to a very mellow and velvety coffee.

Elderflower, honey and loquat combine in a delicate and fragrant cup, where subtle notes of dried apricots also emerge. Its balanced acidity and silky body provide structure and elegance, resulting in a sweet, floral and persistent espresso that speaks of the care and dedication with which it has been made.