Nomad Coffee - Colombia Macondo Culturing Omniroast 250g

Whole-bean specialty coffee from Colombia, roasted by Nomad Coffee from Spain. Medium roast, perfect for all brewing methods. In the cup, you can expect the notes of strawberry, cherry, and caramel.

Country: Colombia

Region: Cauca

Farm: Granja Paraíso 92

Producer: Wilton Benítez

Processing: Culturing

Varietal: Bourbon

Altitude: 1930 m a.s.l.

FARM

Granja Paraíso 92 is a family farm run by Wilton Benítez. Wilton, apart from being a coffee grower, is a chemical engineer passionate about technology, biotechnology and the development of new equipment that facilitates and guarantees the quality of coffee. He began his career as a coffee researcher at the age of 20 after finishing high school and beginning his university studies in business administration, electronics, electricity and industrial mechanics. Wilton has been experimenting with coffee processing since 2008, but did not see the results until 2016. This, without a doubt, speaks to the effort, time and investment in R&D that Wilton has put into developing the process. The farm's drying machines only require moderate electrical energy to operate, which reduces greenhouse gas emissions as much as possible.

Granja Paraíso 92 has its own microbiology laboratory, quality laboratory and processing plant. The processes that are applied to the different coffees begin with a strict selection, sterilization and characterization of the cherry and then begin with the first phase of controlled anaerobic fermentation, adding a specific microorganism for each process, after which the coffee is pulped and subjected to a second fermentation. At the end of the second phase, the bean is sealed using hot and cold water impacts to improve the organoleptic conditions of the coffee. The farm has very innovative growing systems such as terraces, drip irrigation, shade and laboratory nutrition calculations. All this with the aim of producing a unique coffee.

PROCESS

Special double anaerobic process designed by Granja Paraíso 92.

The processes applied to all the coffees begin with a careful and strict selection, sterilization and profiling of the coffee cherries. Subsequently, the first phase of controlled anaerobic fermentation begins with the addition of a specific microorganism for each process. Subsequently, the coffee is pulped and subjected to a second fermentation phase. Once the second fermentation phase is completed, a thermal shock process is carried out using cold and hot water, in order to improve and enhance the organoleptic characteristics of the coffee.