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HomeCoffeesInmersion bag - Café de especialidad - KII#1 - NOMAD COFFEE
Kenya

Inmersion bag - Café de especialidad - KII#1 - NOMAD COFFEE

Washed SL28, SL34, Batian, RUIRU-11, grown at 1310 to 1900 masl

Roasted by Nomad Coffee (Barcelona)

Recently sold out· checked 3 Aug
CountryEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasteryNomad Coffee (Barcelona)· Barcelona, Spain
CountryKenya?
Producer—
ProcessWashedLavado✓
Harvest2024/25✓
Altitude1310 to 1900 masl✓
VarietiesSL28, SL34, Batian, RUIRU-11≈
RoastEspresso✓
Tasting notesdried cherry, kiwi, pineapple✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • dried cherry
    Fruity › Cherry
  • kiwi
    Fruity
  • pineapple
    Fruity › Pineapple

Supply Chain

  1. Country

    Kenya

  2. Harvest

    2024/25

    stated by the roaster, no harvest year to match on

  3. Roastery

    Nomad Coffee (Barcelona)

  4. Coffee· viewing

    Inmersion bag - Café de especialidad - KII#1 - NOMAD COFFEE

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarKenya Konyu CoffeeSPECIALTY COFFEE - Kenija - BRC kafaKijani Entkoffeinierter Kenia EspressoKenya KiiKenya Kii AAKenya Massai Specialty Coffee- CaffèlabSame variety, exploredSL281494SL34913Batian552RUIRU-1111Similar flavour profiledried cherries, kiwi, pineapple541Same processWashed13025From the same originKenya1439More from this roasterNomad Coffee (Barcelona)32 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1310 to 1900 maslRoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability