Nomad Coffee

A washed Ají from Fellows Farms, the project through which the Holguín Ramos family's Inmaculada Coffee Farms buys cherry at a premium from neighbouring smallholders in Huila and Cauca. Cherry is float-, optically and hand-sorted at Inmaculada before pulping, washing and controlled drying. Orange blossom, grapefruit and candied strawberry with raw honey, candied pineapple and milk chocolate; syrupy body.

Orange blossom, grapefruit, candied strawberry

A Geisha Inca from Albino Ibias in Acconcharcas, deep in the Incahuasi valley, with picking and prep guided by his son Saulo, a Q Grader at the cooperative. The cherry ferments in its own mucilage for 48 hours, is pulped and dry-fermented another 36 hours, then washed and dried on raised beds for 10 days. Pineapple, peach and pear in syrup, with loquat, apricot and caramel; dense, syrupy body.

Pineapple, peach, pear in syrup

A Geisha Inca from Alipio Palomino in Pacaybamba, a member of the Incahuasi valley cooperative (CACVI). Pulped coffee dry-ferments in its own mucilage for 36 hours, then is washed and dried on raised beds for 10 days. Orange blossom, sultana and white chocolate, opening into ripe fruit, milk chocolate and dried apricot; syrupy body.

Orange blossom, sultana, white chocolate

Floral Geisha character — white tea and elderflower with nectarine/plum undertones, smooth velvety body, gentle acidity, lingering finish. 2025 harvest. Source: nomadcoffee.es.

White Tea · Mangosteen · Elderflower

A Geisha Inca from Jhenrry Chávez, quality manager and Q Grader at the Incahuasi cooperative, grown on his 1.5-hectare Huachaqpampa farm at 2,130 m. After pulping the coffee dry-ferments in its own mucilage for 36 hours, then is washed and dried on raised beds for 12 days. Mango, honey and mandarin with florals, papaya and nectarine; juicy body and bright, clean acidity.

Mango, honey, mandarin

A Geisha Inca from Julio Chávez in Amaybamba, runner-up at the 2022 Peru Cup of Excellence. The pulp ferments dry in its own mucilage for 72 hours, then the coffee is washed and dried on raised beds for 14 days. Jasmine, white tea and nectarine, sweetening into panela, honey and orange; light, elegant body with bright, juicy acidity.

Jasmine, white tea, nectarine

A natural Mariana from the Robelo family's Aquiares estate on the slopes of the Turrialba volcano. Mariana is an F1 hybrid close to Starmaya (IAPAR 59 × a male-sterile Ethiopian line), one of the first F1s propagated from seed. Floated cherries are pre-dried on ceramic floors, then 10–15 days on raised beds and finished in a Guardiola. Candied blackberry, 70% chocolate and praline almond with grape must, molasses and blackcurrant; creamy body and a cocoa finish.

Candied blackberry, 70% chocolate, praline almond

New arrival — currently featured in Nomad's "Novedades" collection. A balanced decaf with smooth sweetness, subtle acidity, full body and a milk-friendly profile. 2024 harvest. Source: nomadcoffee.es.

80% Chocolate · Muscovado Sugar · Golden Apple

A honey-processed lot from Carlos Pola's Finca Las Brisas in Juayúa, on the Apaneca-Ilamatepec range, grown at 1,250–1,400 m. The cherries are pulped without water, rested in sacks in the shade for two days, then dried on raised beds — two days in sun, the rest under shade netting. Milk chocolate, walnut and brown sugar; as it cools, Maria biscuit, dates, almond and raisin.

Milk chocolate, walnut, brown sugar

A perennial top-10 on Nomad's menu, returning every year — a wild, complex anaerobic natural with creamy fruit character. Forest fruits, cherries and cacao nibs in the fragrance give way to grape and tamarind in the cup, velvety body, winey acidity and an elegant cocoa-powder finish. 2026 harvest. Source: nomadcoffee.es.

Cacao Nibs · Forest Fruits · Tamarind

New arrival — currently featured in Nomad's "Novedades" collection. Tropical melon notes with citric, floral and sweet character; bright acidity and creamy body. 2025 harvest. Source: nomadcoffee.es.

Melon · Panela · Mint

A vibrant natural Pacas — candied almond, cinnamon and dates opening into 80% chocolate, cocoa powder and a touch of caramel as it cools, smooth body, soft balanced acidity. Source: nomadcoffee.es.

Candied Almond · Cinnamon · Dates

New arrival — currently featured in Nomad's "Novedades" collection. Sweet, balanced, dense-bodied espresso with soft sweet acidity, developing complexity as it cools. Source: nomadcoffee.es.

Raspberry · Milk Chocolate · Cherry · Brown Sugar · Molasses · Macadamia

A recurring seasonal natural from Ethiopia that Nomad carries every year — candied fruit, pomegranate and an unusual hop note layered over the classic blueberry/milk-chocolate/date base of Ethiopian naturals, with a creamy body and juicy acidity. 2026 harvest. Source: nomadcoffee.es.

Candied Fruit · Pomegranate · Hops

A washed lot from the Guji zone — sweet fragrance with lemongrass and almond-blossom florals and a white-tea herbal note, green melon, powdered cacao and physalis in the cup, soft acidity, honeyed body. 2026 harvest. Source: nomadcoffee.es.

Green Melon · White Sugar · Almond Blossom

An intensely sweet, tropical espresso from the Kii washing station — dried apricot, kiwi and pineapple with bright acidity and a juicy body, a vivid and pure expression of classic Kenyan coffee. 2024/25 harvest. Source: nomadcoffee.es.

Dried Apricot · Kiwi · Pineapple

New arrival — currently featured in Nomad's "Novedades" collection. Sweet, dry-fruit-and-cocoa aromatics with walnut and date on the palate, dense body and gentle acidity. Source: nomadcoffee.es.

Nuts · Dates · Yellow Plum

New arrival — currently featured in Nomad's "Novedades" collection. A sweet, approachable espresso with nutty/hazelnut notes, pear and plum fruitiness, soft acidity and medium body. Source: nomadcoffee.es.

Nuts · Yellow Plum · Toffee

A washed Pacamara AA from Acacia Hills on the slopes of Mount Oldeani in Karatu, northern Tanzania, run by third-generation farmer Leon Christianakis. Hand-picked cherry is pulped at the farm, open-fermented for 12–13 hours, washed, density-graded and dried on raised beds for 13–16 days. Milk chocolate, date and citrus peel, with butter, pear and molasses; honeyed body and balanced acidity.

Milk chocolate, date, citrus peel

A vibrant washed Red Bourbon from Burundi — floral aromatics, tangerine and roasted pineapple, balanced sweetness and juicy acidity, with subtle nuances that Nomad says make it especially well suited to filter brewing. Source: nomadcoffee.es.

Floral · Tangerine · Roasted Pineapple

A washed Red Bourbon from Burundi — the dried-fruit sweetness typical of the country's washed lots, with honey and white-flower florals, honeyed acidity, silky body and a long, sweet, honey-like finish. Source: nomadcoffee.es.

Dried Apricot · Honey · White Flowers

The natural-process counterpart to Nomad's washed Shakiso Hadeso, from the same Guji-zone area — freeze-dried rose, candied blueberry and raspberry in the fragrance, white sugar, milk chocolate and figs in the cup, silky body, juicy berry-like acidity and a long, sweet finish. 2026 harvest. Source: nomadcoffee.es.

Freeze-Dried Rose · Candied Blueberry · Raspberry

One of the most full-bodied, intense coffees Nomad has carried — stone fruit, honey and panela in the fragrance, brilliant acidity and a velvety body. A washed Kenyan lot the roastery says recalls the country's best vintage years for quality. 2026 harvest. Source: nomadcoffee.es.

Black Tea · Kumquat · Apricot

The filter roast of Nomad's Churupallana lot — the same washed Peru coffee sold as "Espresso Perú Churupallana" (same origin/region/process on both product pages), roasted for filter brewing instead: sweet dry-fruit-and-cocoa aromatics, walnut and date on the palate, light pear and yellow-plum fruitiness, dense body, gentle acidity. Source: nomadcoffee.es.

Nuts · Dates · Yellow Plum

A sweet, complex filter coffee from Cusco, grown by Diego Mestas — dates, yellow plum and loquat with caramel, almonds and milk chocolate emerging in the cup, round body, juicy acidity. No altitude/process/variety given on the roastery's page for this lot, and it carries no product photo on the live site — left blank here rather than invented. Source: nomadcoffee.es.

Dates · Yellow Plum · Loquat

The filter roast of Nomad's Timbuyacu lot — the same washed Peru coffee sold as "Espresso Perú Timbuyacu" (same origin/region/process on both product pages), roasted for filter brewing instead: nutty/hazelnut notes, pear and plum fruitiness, soft acidity, medium body. Source: nomadcoffee.es.

Nuts · Yellow Plum · Toffee

A washed AB lot from the Kii factory, built in 1995 at the foot of Mount Kenya and run by the Rungeto Farmers Cooperative Society, whose 850-plus smallholders farm under a hectare each in Kibugu, Kirinyaga. Fermented 16–24 hours, washed in Kii river water, soaked another 12 hours and dried on raised beds for about 14 days. Dried fig, bergamot and black tea, with plum, raw honey and papaya; very sweet with a long finish.

Dried fig, bergamot, black tea