Get ready for a wild ride bursting with fruity juiciness. Nomad Coffeebrings you an African treasure that will instantly captivate you with its rich complexity. It opens with delicate notes of flat peach and lemon, gracefully complemented by a herbal hint of elegant white tea. The rich, creamy body also pairs perfectly with a soft acidity. The flavor profile is rounded out by delicious notes of pear compote, kiwi, and honey with a long finish.
These exceptional beans come from the heart of Kenya’s Kirinyaga region, specifically the picturesque Kibugu district. The processing station, built in the 1990s, is an important part of the Rungeto Farmers Cooperative Society, which brings together small-scale growers. Here, farmers tend to their coffee trees at very high altitudes (1,310–1,900 m above sea level). The location at the foot of Mount Kenya, where the soil is extremely fertile volcanic soil rich in nutrients, significantly contributes to the overall quality. Precise hand-picking and strict quality control ensure that only the densest and most perfectly ripened sweet cherries are processed further.
The washed process begins with the careful removal of the pulp from the ripe fruit, followed by a long fermentationlasting up to 24 hours. This is followed by a thorough washing with crystal-clear water from the Kii River. The coffee beans are then immersed in a special water bath for another twelve hours to maximize the cleansing of the profile and achieve the desired softening of the overall acidity. Drying takes place on raised beds for a full two weeks, with the crop carefully covered during the hottest hours of the day and overnight. All water used is thoroughly filtered before being returned to natural waterways to fully preserve the local fragile ecosystem.