San Luis, Colombia

32.00 лв. Vânzare Salvați
Potrivit pentru Еспресо
Greutate: 250


Apricot. Banana.


Red Bourbon






1800-1950 М


Carlos Pola


Deiro Garcia is the owner of the Lord Voldemort farm, and is known as one of the most innovative producers from Huila. A part from the name he gave to his farm, something that surprised us is his knowledge and approach to coffee fermentation.

Deiro has been working with coffee processing for more than 3 years, he has done several tests with outstanding outcomes and has established a standard processing for the coffee on his farm. In the microbiology course taken, he learnt that certain bacteria and yeast strains can help produce distinct coffee profiles, therefore he decided to reproduce his own bacteria and yeasts using home-made ferments from different fruits and vegetables.

The washed process used for this batch of Pink Bourbon is the traditional fermentation that takes place in cement tanks. It began with a hopper fermentation for 24 hours.


Jordi Mestre, the founder of Nomad Coffee, has spent two years working in the best coffee shops in the city. He decides to put everything he’s learned into practise and set up his own coffee cart, becoming a nomadic barista and serving coffee around some of London’s most legendary markets. Nomad Coffee is born. A year after starting his coffee venture in London, Jordi signed up for Spain’s National Barista Championship, winning first place at the finals in Madrid. One month later, with the support of his mentor, Rob Dune, he reaches 15th place in the World Barista Championship in Vienna. This opens the door to his first job as a roaster in the micro-roastery, Nude Coffee Roasters.
Jordi goes on to win Spain’s National Barista Championship for the second year running and he is sent to Melbourne, Australia to represent his country in the World Barista Championship. He decides to sell his coffee cart in London to transfer his experience to Barcelona.
Nomad opens its doors in Barcelona with its first shop, NOMAD COFFEE LAB, space where coffee is the only thing on the menu, flying the flag for third-wave speciality coffee in the city.
Fran González trains as a barista and that summer joins the team as Nomad’s first employee, eager to learn how to roast coffee alongside Jordi. Today, Fran is a partner in the company and Nomad’s Head of Coffee.


With Drekka, we embark on the adventure of roasting specialty coffee with a lot of enthusiasm and desire. As always, we will be uncompromising with selection and quality. #88pointsandabove

Taf Coffee, Athens, is the permanent roastery we have been working with for over five years. They are always present in our selection.

Every month we present one or more guest roasters because we believe that one should constantly try new coffees and roasting profiles from the best roasters in Europe.