This Bolivian coffee from Nomad is a beautifully smooth and sweet filter coffee that will delight anyone who enjoys clean coffees with a calm, elegant profile. In the cup, the freshness of green apple meets the velvety sweetness of milk chocolate and a light herbal note of chamomile. The aroma also features notes of macadamia nuts, cashews, cocoa, and molasses. The result is a pleasantly balanced coffee with gentle acidity, a smooth body, and a sweetness that feels effortless and makes it very easy to drink.
The coffee comes from the Bolivian farm Finca Paraíso, run by Juan Pinto and Lucía. The farm is located in a region better known for cocoa cultivation, yet it produces specialty coffee with a strong emphasis on precision, purity, and continuous quality improvement. Juan grew up in a coffee-growing family in Alto Beni and worked for more than ten years at Agricafe, where he gained experience in wet processing, laboratory work, quality control, roasting, and exporting. On the farm, each of them manages their own lot: Juan oversees the Catuai variety, and Lucía manages the Java variety. This lot consists of the Catuai variety, grown at an elevation of 1,700 meters above sea level.
Processing is done using the washed method. The cherries are harvested by hand, and only those at optimal ripeness—recognizable by their deep red color—are selected. After harvest, the cherries are pulped and placed in plastic bags, where controlled fermentation takes place for 24 to 48 hours. Juan monitors the fermentation process using traditional methods and moves the coffee on as soon as the mucilage begins to separate easily from the parchment. The beans are then washed with fresh water and slowly dried on raised beds for 15 to 20 days, until they reach approximately 12% moisture content.
- Variety: Catuai
- Elevation: 1,700 m above sea level
- Processing: washed method with controlled fermentation