Nomad Omar Arango Espresso

This is what Nomad says about the producers and the cultivation of the Omar Arango Espresso:

The cherries from this lot underwent floating selection after harvest and fermented in GrainPro bags for 24 hours. The coffee was then destemmed and washed for 18-20 hours. The next step was a 12-15 day drying period in raised beds to 15% humidity, followed by machine drying to 11%.

This is what Nomad says about the preparation and taste of Omar Arango Espresso:

The wooded environment in which this coffee is grown is reflected in an intense and complex cup full of tropical, citrus, and sweet notes. We find notes of yellow plum, honey, and peach. On the palate, it has a clean and round body. Its aftertaste is long and sweet with a characteristic note of cocoa powder.

Nomad finds this worth mentioning:

The environmental work that Omar does on his farm is incredible. His farm is a forest with coffee in it. With the shade of the forest, he achieves that his coffees mature slowly and have a high nutritional value thanks to the leaves that fall from the trees. Numerous fungi in the soil contribute to improving the quality. Omar not only cares about the biodiversity on his farm but also about the people who work there. He cares for them as if they were his family and recognizes them for their efforts on a daily basis.