Ecuador KAFIPAMBA from Nomad Coffee roastery welcomes you in the cup with notes of melon, panela, and mint. The sweetness of panela—a traditional South American unrefined sugar made from sugarcane—meets fresh melon and a slightly herbal note of mint. At the cupping table, this combination was likened to water with panela, lemon, and mint, which captures its character quite accurately. The coffee also has a pronounced acidity and a creamy body that nicely complement its sweetness and freshness.
Behind this coffee are Jhon Ortiz and Nelly Morales, who originally focused primarily on cattle ranching. In 2021, however, they decided to take their farm in a new direction and began growing specialty coffee. Nomad Coffee established a direct partnership with the Kafipamba farm, which led to a long-term contract covering several harvests in 2024. Together with the Makicuna organization, they implemented several important improvements on the farm, such as new drying beds, expert technical advice, and tools for better control of individual processes. Thanks to this collaboration, Jhon and Nelly can continue to work on the quality of their coffee and the development of the farm.
The coffee is processed using the washed method, in which the cherries are first sorted by flotation after harvest to remove lower-quality fruit. The selected cherries are then left to ferment for 24 hours in plastic tanks, after which the skin and pulp are removed and the beans are thoroughly washed. After washing, the coffee is dried on African drying beds under a roof, where it dries slowly and evenly until it reaches approximately 11% moisture content. The entire process is carefully monitored to preserve the quality of the beans and their distinctive flavor profile.
- Producers: Jhon Ortiz and Nelly Morales
- Farm: Kafipamba
- Elevation: 1,345 m above sea level
- Harvest: 2025