This washed sidra from Ecuador by Nomad Coffee roasters offers a unique taste experience inspired by the lush humidity of the Andean region of Chocó. In the final espresso, you will find lively notes of yellow plum, apricot, and black tea, underscored by a dense body and refreshing acidity that emphasizes its juicy and elegant character.
The story of the Kafipamba farm in Ecuador is a living example of transformation and human connection. Jhon Ortiz and Nelly Morales, originally cattle ranchers, decided in 2021 to take a bold step into the world of specialty coffee, giving their farm a new direction. Their enthusiasm and humility quickly won over everyone they met, including Nomad Coffee. The closer collaboration between the roastery and the farm has brought much more than just the production of high-quality specialty coffee; it has become the foundation of a relationship built on mutual trust, shared learning, and a genuine desire to grow together year after year. Thanks to the roastery's teamwork with one of Ecuador's leading coffee importers, Makicuna Coffee, major improvements were made to the farm in 2024, such as new drying terraces, specialized technical advice, and process control tools. This journey, taken together with Jhon and Nelly, is an exciting story of development and strengthening of the bond between farmers and the roastery, which is perceived as intimate, close, and lasting.
In the washed method, the cherries first pass through a pulper, which removes the skin and pulp. The remaining green beans with pulp residue are then fermented for several hours to make it easier to separate the remaining pulp. After fermentation, the beans are washed with water to remove any remaining sugar. The coffee is then dried in the sun on concrete slabs or raised beds. In some cases, mechanical dryers are used if outdoor conditions are not suitable. The resulting coffee processed using this method has a cleaner taste, higher acidity, and distinct fruity notes.
- Altitude: 1345 m above sea level.