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Nomads Filter Bundle

Nomads Filter Bundle

Regular price 151.00
Regular price Sale price 151.00
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(exclusive of all taxes)

Net weight: 200 g
  • Ethiopia Yirgacheffe Banko Chelbesa
  • Rwanda Mushonyi
  • Brazil Piñacolada
Ethiopia
Floral, complex, and enchanting—Ethiopian coffee mirrors the vibrant colors and beauty of the Resplendent Quetzal in flight.
Particulars
Flavor Notes
Apricot, Vanilla, Dried Mango, Earl Grey Tea
Natural Anaerobic Process
Process
1,950 - 2,300 masl
Elevation
Kurume 74112
Variety
EDN Coffee Small Holder Farmer
Producer
About this Coffee
High in the mountains of Yirgacheffe, between 1,950 and 2,300 meters above sea level, lies the Benti Nenka Village, where EDN Coffee cultivates this remarkable lot. EDN, founded by Michael Tseyahe in 2018, stands at the forefront of Ethiopia’s coffee renaissance, blending traditional agricultural practices with cutting-edge processing methods to enhance both quality and community welfare. What sets this coffee apart is its unique natural anaerobic process, meticulously carried out at the Benti Nenka Processing Site. The journey begins with the careful hand-picking of fully ripe cherries by smallholder farmers. Once collected, the cherries undergo flotation to remove any overripe, underripe, or damaged fruits, ensuring only the best make it to fermentation. The anaerobic fermentation process is a precise and controlled method where the cherries are placed in airtight, oxygen-free containers under pressure. This unique environment allows the natural sugars within the cherries to ferment in a way that intensifies the coffee’s flavor profile, creating a vibrant, candy-like sweetness and bright acidity. During this stage, the sugar content, temperature, and pressure are rigorously monitored to maintain optimal conditions. After approximately 10 to 12 days, the cherries are moved to specially designed drying beds that allow for proper air circulation. Here, they are carefully turned and monitored for up to 20 days until the moisture content stabilizes at around 11%. This slow drying process preserves the coffee’s nuanced characteristics, resulting in a cup that is both rich and complex. The outcome of this meticulous process is an extraordinary cup that balances fruity brightness with a smooth, tea-like elegance. You’ll find inviting notes of apricot, vanilla, dried mango, and earl grey tea, harmonizing into a refined and layered sweetness that is distinctly Ethiopian. EDN Coffee’s commitment to quality goes beyond the cup. They invest in the well-being of coffee-growing families while fostering sustainable practices that honor the heritage of Ethiopian coffee. By combining innovation with tradition, they continue to push the boundaries of what specialty coffee can achieve. With Ethiopia Yirgacheffe Banko Chelbesa, experience the vibrant heart of Yirgacheffe in every sip—an elegant dance of fruit, floral notes, and a delicate, tea-like finish.
Brazil
Smooth, nutty, and powerful—Brazilian coffee captures the strength and elegance of the Jaguar prowling the Amazon.
Particulars
Flavor Notes
Coconut, Pineapple, Juice Black Currant
Washed Fermented
Process
1100 masl
Elevation
Red Catuai
Variety
Vinhal Cafés Artesanais
Producer
About this Coffee
This Microlot lot from award-winning Vinhal Cafés Artesanais, featuring the Catuai 144 variety, undergoes a double fermentation fully washed process in the Cerrado Mineiro region of Brazil. The coffee cherries are mechanically harvested, ripe cherries are then washed, sorted and subjected to a 48-hour dry aerobic fermentation followed by thermal shock. After de-pulping, the beans undergo a 179-hour anaerobic fermentation with water. Post-fermentation, the beans are centrifuged and dried on raised beds for 21 days. This meticulous processing method enhances the coffee's flavor complexity and brings out notes of pineapple, coconut, and blackcurrant.
Rwanda
Bright, vibrant, and elegant—Rwandan coffee reflects the beauty and resilience of the majestic mountain gorilla in its lush highlands.
Particulars
Flavor Notes
Mangosteen, Caramel, Black tea
Anaerobic
Process
1,950 m
Elevation
Elevation Icon
RWACOF
Producer
Producer Icon
About this Coffee
This unique coffee was born from a collaboration between Sucafina NV and RWACOF, crafted explicitly for the "A Shot in the Dark" roasting competition. Grown in the hills of the Rutsiro District in Rwanda's Western Province, at altitudes ranging from 1,600 to 1,950 meters, this Red Bourbon variety benefits from the region's fertile soil and high elevation. The coffee undergoes an innovative and experimental processing method, starting with anaerobic fermentation in GrainPro bags for 24 hours, where the coffee is sealed in an oxygen-free environment to enhance its flavor complexity. After this phase, the coffee is pulped and placed in fermentation tanks to ferment for an additional 24 hours, allowing the beans to develop additional layers of flavor. This precise and carefully controlled process results in a balanced yet complex flavor profile that makes it stand out against any other coffee. This coffee reflects the expertise and dedication of the 1,213 growers working with RWACOF, supported by Sucafina's commitment to sustainability and quality improvement in Rwanda. RWACOF’s Farmer Development Program in partnership with the London School of Economics (LSE) supports farmers with training in Good Agricultural Practices and access to loans, farm inputs and farm services.
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