Beans: Bombe, Heirloom 74219/74212, Natural, Sidama, Ethiopia.
Shop: Nomad Coffee, Webshop, Barcelona, Spain.
Nomad background information:
In 2011, Jordi Mestre, has been working in some of the best coffee shops in London and decides to put all he has learned to work…as a nomadic barista. This is the starting point of Nomad Coffee; a traveling barista working the markets of London where he serves coffee all over. After twice participating (and twice winning) in the Spain Barista Championships Jordi decides to open up his first Nomad Coffee shop in Barcelona in 2014. The year 2015 is the start of the third wave movement in Barcelona and Nomad Coffee is leading the way with training courses, selling to wholesale companies and consulting businesses. From there on, Nomad Coffee is a foundational pillar in the coffee scene in Spain and soon the world. Nowadays Nomad Coffee knows three shops and sells their coffee worldwide, their coffee being known as one of the highest quality coffees in the world.
The Bombe washing station is located in the Sidama region. Sidama is located in the south of Ethiopia and the coffee grows between 1920 and 2020 meters above sea level.
Bombe producers are a group of 667 people. After harvesting the cherries, they deliver their coffee to the Bombe washing station for it to be processed. Natural Bombe is made from well-selected ripe cherries. Upon reception, the cherries are subject to a floating selection process to remove any low-quality cherry. The cherries are then dried on African beds for 14 to 18 days. The cherries are locally hulled into unsorted natural beans, and then transported to Addis Abeba for final sorting.
The Nomad Coffee packages are made out of plastic and have a ziplock and degassing valve to keep the coffee fresh. The front of the package has a distinct label with an abbrevation of the coffee thats inside. This coffee, e.g., is the F(ilter) ET(hiopia) N(atural) BOM(be) coffee. It makes for a fun quest to find the full name of the coffee on their website.
On the front of the package you will find information on the type of roast, the country of origin, the name of the coffee, tasting notes, production date, process, varietal and a QR code for you to scan.
In this case the coffee was voted by the customers as the NR1 coffee of 2022.
Opening the package reveals nicely evenly roasted beans without any defect inside. The moment you open the package a sweet fruity aroma pops up, mixed with caramel and milky chocolate aroma. The fruity notes remind me of strawberry, blueberry and a hint of tropical notes. Eating a bean gives you the flavour of dried tea leaves, a hint of fruitiness and slight bitter note as well.
Grinding the coffee obviously makes these aroma’s even stronger, especially the caramel/chocolate note.
Nomad Coffee: The tasting.
I have brewed this coffee on the V60, Clever Dripper and Aeropress and the results were in favour of the Clever Dripper. Grinding this coffee finer than a V60 and Aeropress will allow you to do definitely has its advantage in terms of fruitiness.
When brewing this coffee, you will notice a lot of berries on the nose. These notes of strawberry and blueberry will dissipate fairly quickly after pouring the coffee in a glass. After the brewing, the aroma’s on the nose are that of plum, chocolate and raisins. A lighter tropical note appears when the coffee cools down, it reminds me of Passion fruit and Maracuya. Underneath all this is a creamy caramel note.
Take a sip of the coffee and slurp some oxygen inside while you do. White tea, a floral note of white blossom and sweet fruity Passion fruit and Maracuya notes pop up. After swallowing you will find that the sugary sweetness starts to come up, giving strength to the raisin and plum notes of the coffee. Breathing back through your nose, via your mouth, opens up your palette to a buttery cocoa note that lingers in the background.
By now, the coffee has cooled down enough for the notes to mingle and form a very nice tasting note: chocolate/raisin bar with a cocoa/caramel/white blossom aftertaste. It is as if you bite down on one of those Milka bars that have raisins inside. lovely.
The acidity reminds me most of sweet pear when the coffee is hot, but changes into the acidity of an overripe red apple. The coffee has a silky mouthfeel that feels superb in your mouth.
Nomad Coffee – F.E.T. NBOM: The verdict.
Nomad Coffee has a lot to live up to and did exactly that with this Ethiopian Natural coffee. The fruity flavours are very nice, the more chocolaty flavours mingle in pleasantly as well. Getting berries on the nose yet Passion fruit and Maracuya as flavours is surprising yet nice. To get the raisin chocolate bar sensation in the end makes this coffee even more special. I love how the acidity does not overwhelm the palette and the mouthfeel is superb. 2022 was a good year for customers of Nomad.