Nomad El Bombo Espresso

This is what Nomad says about the producers and the cultivation of El Bombo Espresso:

This unique coffee lot is the result of the dedicated work of 15 female members of Asobombo in Huila, Colombia. With organic certification and a commitment to quality, they continually invest in their farms and processing. In the slightly larger holdings of Pitalito, many families who originally immigrated from Nariño grow both coffee and sugar cane, with Asobombo supporting the processing of the sugar cane into panela.

The process of coffee production begins with the selective hand-picking of the ripe cherries, followed by pulping and fermentation for 12 to 36 hours. After careful washing, the parchment dries evenly on parabolic beds, marquesas or terraces. This careful approach results in exceptional coffee quality.

This is what Nomad says about the preparation and taste of El Bombo Espresso:

A coffee with the scent of chocolate and tropical fruits. Very fresh at the first sip, with a well-integrated acidity of citrus fruits such as orange and naranjilla and a supple and very sweet body with notes of chocolate, cocoa and agave syrup.