Las Brisas comes to us from Carlos Pola in the Ahuachapán region of El Salvador. Pola has a unique approach to farming and processing - he does not do washed lots and uses Mycorrhizal funghi during the growing process to enhance the sugars and nutrients in the coffee tree. This lot is a 'Semi-Natural' Black Honey, where the coffee is anaerobically fermented first, then left to dry in the sun with only mucilage for around 30 days. The result is a super clean lot that reminded us of chocolate praline, dates and butterscotch.
Jordi Mestre began NOMAD as a coffee cart travelling through the markets of London in 2011, sharing the finest coffee he could get his hands on. 10 years later, NOMAD is an incredibly highly regarded coffee roaster based out of Spain, with a network of cafes and a vision focused on respect for the producer and careful attention to detail in the coffee supply chain.
We recommend drinking these coffees 4 to 6 weeks after roast, and you can enjoy tasty cups for up to three months after roast. We recommend storing all coffees in an airtight container.
All coffees are 250g and whole beans unless otherwise specified. If you'd like your coffee ground, please leave a note at checkout.