Costa Rica Esperanza

Origin

• 🇨🇷 Costa Rica

Tasting notes

Character

• Comforting

Imported from Barcelona — we find these beans drink best 2–3 weeks after the roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. A honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural.-processed Costa Rican for sweet espresso Costa Rica Esperanza is a honey-processed single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. from the Aquiares farm in Costa Rica, grown between 1,200 and 1,400 metres above sea level and picked in the 2025 harvest. This is the espresso-line lot from Nomad. Pull it as a shot, or run it through a moka pot when you want that sweetness concentrated. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Cocoa Powder · Figs · California Walnuts Nomad describes a very sweet aroma led by cocoa powder and milk chocolate, with hints of figs and loquats, and a nuttiness of hazelnut and walnut on the palate. The bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. is dense and syrupy, and the acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. is very mild. Coffee Details Origin Costa Rica Farm Aquiares Producer Diego Robelo and family VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Esperanza (Sarchimor T5296 × Ethiopian 25) Processing Honey Altitude 1,200–1,400 MASL Harvest 2025 Line Espresso line Tasting Notes Cocoa Powder · Figs · California Walnuts About This Coffee Aquiares sits at 1,400 metres on the Turrialba volcano's slopes and is the largest single-block coffee plantation in Costa Rica. Waterways run through the estate, linking the Turrialba and Aquiares rivers. The farm belongs to Diego Robelo's family. This is Nomad's ninth consecutive year working with Aquiares and their seventh dealing directly with Diego. They agree the price with him so that the commission which would otherwise go to a middleman stays with the farm instead. The coffee travels by direct container shipment to Barcelona. Esperanza is a cross of Sarchimor T5296 and Ethiopian 25. This lot was honey processed: the cherries were sorted by density in water, destemmed, then dried in the sun for two days on ceramic floors and eight more days on raised beds. A final day in a Guardiola, dried mechanically, standardises the batch. How to Brew Method Espresso Ratio 1:2 Coffee 18g Water (yield) 36g out Water Temperature 93°C Total Brew Time 26–30 seconds Our house starting point