Nomad (Barcelona)
We are happy to announce that NOMAD are bringing coffees from the Vinhal Family to our menu. In the Fazenda Recanto Collection contain 4 different lots, presenting beautiful experimental fruity Brazilian coffees.
Harvest: September 2021
Region: Cerrado Mineiro
Altitude: 960-1040 masl
TROPICAL FRUIT Lot
The jammy sweetness of the papaya combined with the electric acidity of the passion fruit give us this coffee with very bold tropical notes. A very balanced and clean body with a smooth and sweet aftertaste of caramel and cookies.
Notes: Caramel, Papaya, Passion Fruit
Variety: Catucai 2SL
Process: Experimental
The cherries are washed with clean water and at the same time, a selection is made by floats where unripe cherries are separated from the ripe ones. The ripe cherries are left to macerate for 36 hours before receiving what Rafael Vinhal calls “Thermal Shock” (a secret process on the farm). They are then left to macerate for another 144 hours and receive another “Thermal Shock”. The cherries are then pulped and go through a 122-hour fermentation submerged in water. Finally, the coffee is centrifuged to remove all the water and dried on raised beds for 19 days until the desired percentage of moisture is reached.
LEMONGLASS Lot
A fresh and citric coffee. Lots of basil and citrus fruit in a fragrance that turn into floral notes with water. A sweet cup, with a mellow body and a vibrant acidity.
Notes: Basil, Lemon&Lime, Tangerine
Variety: Topazio
Process: Experimental
The cherries are washed with clean water and at the same time, a selection is made by floats where unripe cherries are separated from the ripe ones. The ripe cherries are left to macerate for 48 hours before receiving what Rafael Vinhal calls “Thermal Shock” (a secret process on the farm). They are then left to macerate for another 172 hours and receive another “Thermal Shock”. The cherries are then pulped and go through a 136-hour fermentation submerged in water. Finally, the coffee is centrifuged to remove all the water and dried on raised beds for 23 days until the desired percentage of moisture is reached.
HONEY PROPOLIS Lot
This is the sweetest and mellowest of our lots from Brazil. Sweet and sugary, its honey, citrus fruit and caramel notes are present all through the cup. A creamy body combined with an aftertaste of caramel and intense honey.
Notes: Blood Orange, Honey, Lemon
Variety: Topazio
Process: Experimental
The cherries are washed with clean water and at the same time, a selection is made by floats where the immature cherries are separated from the ripe ones. The ripe cherries are left to macerate for 56 hours before receiving what Rafael Vinhal calls “Thermal Shock” (a secret process on the farm). The cherries are then pulped and go through 150-hour anaerobic fermentation. Finally, the coffee is centrifuged to remove all the water and dried on raised beds for 20 days until the desired percentage of moisture is reached.
COCO Lot
A coconut and pineapple explosion from the moment we grind it until the last sip. Sweet and lactic notes, a medium acidity and a creamy body characterize this lot.
Notes: Coconut Oil, Milk Chocolate, Piña Colada
Variety: Red Catuai
Process: Experimental Fully Washed
The cherries are washed with clean water and at the same time, a selection is made by floats where unripe cherries are separated from the ripe ones. The ripe cherries are left to macerate for 50 hours before receiving what Rafael Vinhal calls “Thermal Shock” (a secret process on the farm). The cherries are then pulped and go through a 172-hour fermentation submerged in water. Finally, the coffee is centrifuged to remove all the water and dried on raised beds for 18 days until the desired percentage of moisture is reached.
