Official coffee roaster
NOMAD x SOLO Magazine
We like creating bonds with different specialty coffee projects and roasters are a very important part of this world. Our connection with Nomad Coffee has been present since the release of the first issue so we are specially happy about having them as the first official roasters on this new stage of the project. For the occasion, Nomad Coffee has roasted a coffee from the farm Gatomboya in the Nyeri region in Kenya. Following, find some details of the coffee we will be sending over with the first 100 pre orders of the third issue.
Origin: Karatina – Kenya
Altitude: 1650-1770 masl
Process: fully washed
Flavors: red currant, blackberry, grapefruit
The Gatomboya washing station is located very close to the city of Karatina in the Nyeri region. More than a thousand small producers in the area bring their coffee to this station. The coffee is fermented for 16-24 hours, again separated by density and the denser grains re-immersed in clean water for another 16-18 hours. They are then dried in African beds for 21 days. An intense, citrusy, dense and with a very long aftertaste coffee.