Nomad Las Brisas Parainema Espresso

This is what Nomad says about the producers and cultivation of Las Brisas Parainema Espresso:

Carlos, a fifth-generation farmer from Juayúa in the Apaneca Ilamatepec mountain range, represents the transformation of coffee farming through innovation and sustainability. After two decades in the textile industry, he returned to his agricultural roots on the Las Brisas farm. Carlos believes in the future of coffee by combining technology and sustainable practices. His approach avoids the traditional washing process, which can damage water sources, and instead relies on the power of mycorrhizal fungi. This symbiotic relationship between fungi and coffee plants improves nutrient and water exchange and promotes healthier trees. When the rust crisis erupted in Central America, Carlos responded by innovating his farm with rust-resistant varieties and challenging the traditional reliance on bourbon. Through careful research, he reintroduced Pacamaras, Pacas and other hybrids, demonstrating his commitment to environmentally friendly, quality-focused coffee production.

The coffee cherries are soaked in water for selection and placed in a bag in the shade to dry for two days. Then they are placed on beds to dry. The first two days in the sun and later in the shade.

This is what Nomad says about the preparation and taste of Las Brisas Parainema Espresso:

Las Brisas Parainema Natural, with an alcoholic and fresh character, with notes of black grapes and red candies. A creamy body that reminds us of Sachertorte and a blackcurrant acidity.