A ‘semi-washed’ Pacamara from Carlos Pola’s ‘Finca Las Brisas’ in Apaneca Ilamatepec, Ell Salvador. In a world full of jargon, ‘semi-washed’ actually makes a lot of sense in terms of processing: coffees are fermented in tanks before being pulped without water, then being lightly rinsed in water. This semi-washed beaut showcased a juicy and bright sweetness reminiscent of red berries, apple and rhubarb pie.
NOMAD was founded by two-time Spain Barista Champion Jordi Mestre, and they roast in Barcelona, Spain. This coffee was roasted on 14.4.26.
This coffee is 250g. We recommend drinking it 3 to 8 weeks after roast, and storing in an airtight container.