Special Espresso
Costa Rica
CA Lactic



Altitude 1200-1400 masl
Process LACTIC
Harvest JANUARY 2021
Notes HazelnutsMuscovado sugarPear

A very sweet and honeyed coffee. Sweet aromas of chocolate shake and Catalan cream combined with some fruity aromas such as pear. Soft acidity with a honeyed body accompanies us in the mouthfeel. Finally, in the aftertaste, this coffee leaves us a slight reminder of panela.

The Centroamericano variety is one of the great stars within the Aquiares estate. It is a hybrid between the Sarchimor and Rume Sudan varieties. What they do to obtain this hybrid is to section the stem of the Sarchimor taking advantage of its root since it is a more disease-resistant variety and implant at the top the stem of the Rume Sudan variety, a less resistant variety but much more organoleptically complex.

With this variety, Diego does dozens of experimental processes to achieve very exclusive cup profiles. This 2020/21 harvest has undoubtedly been the one in which the Aquiares team has experimented the most and it is the year that we are going to enjoy the most experimental batches at NOMAD COFFEE.

Two weeks in advance of production, a microbial culture is prepared by isolating Lactobacillus from ripe cherries by using sea salt. This lactic culture is checked on frequently and left inside a cold ambient to maintain its purity. On the day of processing it prepares a 2% brine solution inside our fermentation tanks where it adds fully ripe depulped cherries and their lactic culture. For 3 days they monitor the fermentation, given that at this point the fermentation has reached the desired pH, brix level and the organoleptic qualities. Coffee is then washed, and dried for 15 days.

All our coffees with roasting for espresso can be prepared in your home Moka Pot with the recipe that you can find in the NOMAD at Home section.
If you have an espresso machine we recommend using 19 grams of coffee to extract 42 grams in a cup in a time of 33 seconds. We use a temperature of 93ºC with the help of 8 bars of pressure.

We offer you these guidelines so that you have a guide when developing a recipe, but you should bear in mind that it can change depending on the coffee machine you are working with, the grinder and the water you are using.

Our machine: La Marzocco, Linea PB
Our grinder: Victoria Arduino, Mythos One
Our water: Osmotized water, 110 ppm