This competition-grade coffee is produced by Julio Chávez at Finca San Sebastián in the Amaybamba region of the Incahuasi Valley, Cusco, Peru. Grown at an altitude of 2,320 meters, this Geisha Inca (SL9) variety is processed using a washed method with a 72-hour dry fermentation. The cup profile is delicate and floral, featuring notes of jasmine, white tea, and nectarine, with a sweet finish of panela, honey, and orange. It offers a light, elegant body with a bright, juicy acidity.
Nomad Coffee, founded in 2014 by award‑winning barista Jordi Mestre, established its first roastery-cafe in Barcelonas Poblenou in 2015, combining bean sourcing, roasting and public training in one space. Known for minimalist aesthetics and precision brewing, Nomad focuses on light roast clarity, often compared to Nordic style without sacrificing sweetness.
