The taste of this coffee from Nomad Coffee combines floral delicacy with fruity freshness – as if you had opened a ripe mango in the middle of a blossoming garden. The first sip brings the aroma of flowers, followed by the sweetness of strawberries and tropical fruits, complemented by notes of peaches in syrup. The distinctive citrus acidity is precisely balanced, resulting in a clean, bright cup with surprising depth and a long, pleasant, floral-fruity finish.
Behind this profile is the Kuquipata farm in the Incahuasi Valley in the Cusco region, run by Alipio Palomino, a farmer who combines traditional community knowledge with a modern understanding of terroir. On just 1.5 hectares, he grows the Geisha variety in the shade of native trees such as cedar and robel. Membership in the Cooperativa Agraria Cafetalera Valle de Incahuasi brings not only shared know-how, but also an emphasis on the principles of reciprocity—in particular, the ancient concept of "ayni," which promotes mutual assistance among farmers.
The coffee undergoes a method called honey seco. This is a 36-hour fermentation without water, allowing the beans to absorb maximum sweetness from the pulp. After the beans are washed, they are dried for twelve days on raised beds at an altitude of over 2,100 meters above sea level. This carefully controlled process ensures stable moisture content in the beans and creates a clean, harmonious, and layered flavor profile that brings out both delicate floral notes and juicy fruit. The result is a coffee with exceptional complexity and clear competitive potential.
- Altitude: 2,147 meters above sea level
- Harvest: 2024