A coffee with a sweet and intense fragrance, with notes of peach and milk chocolate. Malic and honeyed acidity that reminds us of red apple and honey along with a silky body. A note of dates gives us a long and pleasant aftertaste to finish this cup of coffee.
When Jane Luo and her husband began growing coffee on Yirong Farm in 1987, their coffee was among the first coffee grown in Menglian prefecture, in Yunnan. Today, over 30 years later, their daughter, Jean Luo is working with her mother, Jane, to take the next step forward and expanding their business into exporting.
This certified organic coffee uses compost to fertilizer coffee trees, eliminating the need for chemical pesticides. The farm is watered year-round by a mountain spring.
Cherry is selectively handpicked and then pulped on a mechanical aqua pulper. Pulped coffee is then fermented in tile-lined concrete tanks for 24 to 30 hours. After fermentation, parchment in cleaned in washing channels and laid to dry on raised beds for 30 to 38 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 18 grams of coffee to extract 38 grams in a cup in a time of 30 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
