Does a good espresso have to be strong above all else? This delicate and floral Ethiopian coffee will convince you that’s not entirely true. This espresso from the Barcelona-based roastery NOMAD Coffee is distinctly sweet, subtly floral, and beautifully smooth. The aroma features almond blossom and lemongrass, while the flavor adds notes of green melon, physalis, and cocoa powder. This is complemented by a light herbal note reminiscent of white tea, mild acidity, and a honey-smooth body. The result is a clean and balanced espresso that showcases the more classic, subtle side of Ethiopian coffees.
The coffee comes from the Guji region in Ethiopia’s Oromia, where it is grown at an elevation of 1,850 to 2,100 meters above sea level by approximately 500 small-scale producers. Most local farms are small, so the harvest is often handled directly by the owners and their families. The lot consists of local Ethiopian varieties, and the beans are graded as Grade 1—the highest Ethiopian export quality. Exports are handled by Testi Specialty Coffee, a company that, in addition to its work with coffee, supports schools, drinking water projects, and access to electricity in farming communities.
After being hand-picked, the ripe cherries are sorted once more and sent to the Guji Hadeso station, where they are typically hulled and de-pulped within 6 to 8 hours. This is followed by a 36- to 48-hour fermentation in tanks with regular water changes, and then a thorough washing to remove the remaining mucilage. Finally, the parchment beans are dried for 5 to 7 days on raised beds under a parabolic net until they reach a moisture content of approximately 11–12%. It is precisely this careful, washed processing that helps keep the flavor clean and allows the delicate floral notes, sweetness, and fresh herbal tones to shine through.
- Processing Station: Guji Hadeso
- Elevation: 1,850–2,100 m above sea level
- Harvest: 2026