Nomad Coffee

An innovative processing method applied to a rare Ethiopian-origin variety — fresh, citrusy, herbaceous, evoking after-eight chocolate mints. Smooth body, juicy acidity. 2025 harvest. Source: nomadcoffee.es.

Rosemary Honey · Lemon Caramel · Lemongrass · White Chocolate · Cacao Butter

A microlot from the Fellows Farms initiative — floral, tropical character with smooth body, honeyed acidity and a prolonged sweet finish. Source: nomadcoffee.es.

Physalis · Elderflower · Medlar · Pineapple

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 washed Gesha from Acacia Hills Estate — floral and fruity, with oolong-tea and herbal aromatics alongside yellow kiwi, sweet and citric on the palate with notes of guava and papaya against citrus peel, juicy body, bright acidity. 2026 harvest. Source: nomadcoffee.es.

Oolong Tea · Yellow Kiwi · Citrus Peel

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 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. A round, balanced, oily-bodied espresso from the Aquiares estate on the slopes of Turrialba volcano — the ninth consecutive year of collaboration between Nomad and this producer. Milk chocolate, caramel and dates with a long, slightly fruity finish. Source: nomadcoffee.es.

Milk Chocolate · Caramel · Dates · Orange · Cherry

New arrival — currently featured in Nomad's "Novedades" collection. Balanced and sweet-fragrant with cocoa and milk chocolate, slightly fruity figs and medlar, hazelnut/walnut aromas, dense silky body. Source: nomadcoffee.es.

Cocoa Powder · Figs · California Walnuts

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 Catuai from grower Juan Pinto — macadamia and cashew in the fragrance, milk chocolate, cocoa powder and molasses on the palate, a light fruitiness and a chamomile herbal note, soft acidity, smooth body. Source: nomadcoffee.es.

Green Apple · Milk Chocolate · Chamomile

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

A semi-washed Pacamara — persimmon, orange-blossom honey and dulce de leche give way to 70% chocolate, sponge cake and nectarine with candied nuts. Creamy body, juicy acidity. Source: nomadcoffee.es.

Persimmon · Orange-Blossom Honey · Dulce de Leche

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