the coffee
This single-origin Geisha Inca was produced by Albino Ibias in Acconcharcas, deep in the Incahuasi valley in Cusco, Peru. Nomad selected it for their Competition range, their selection of exceptional single-producer lots. Harvest 2025.
In the cup: pineapple, peach and pear in syrup, with hints of loquat, apricot and caramel that unfold as the coffee cools. The body is syrupy and dense, with a round, juicy acidity.
Geisha Inca is the local name for a variety closely related to SL9. Despite the name, it is not a Geisha. Long neglected because of its low yield, it is now being planted more and more at higher altitudes, with excellent results in the cup.
the roaster
Nomad Coffee is a specialty coffee roaster based in Barcelona. Jordi Mestre started Nomad in London in 2011 as a mobile coffee cart, before moving to Barcelona and opening Nomad Coffee Lab in 2014. Jordi is a two-time Spanish Barista Champion.
Today Nomad roasts at Cal Nomad in Poblenou, Barcelona, and has been a certified B Corp since 2023.
the farm
Albino Ibias and his family live in Acconcharcas, a small village deep in the Incahuasi valley, at around 2,050 metres above sea level. Albino practises agroforestry following Inca traditions. His picking and processing are guided by his son Saulo, a Q Grader and head of quality control at the Incahuasi cooperative.
For years, coffee barely paid off here: reaching the nearest paved village took three days on horseback, so farmers focused on cochineal instead. Thanks to better quality management, feedback and better prices, Albino has been expanding his coffee production into higher, shaded forest.
Because of the extreme altitude and isolated climate in southwest Cusco, the Incahuasi harvest is the latest in all of Peru. It starts in September, peaks in October and continues into December on the highest plots.
the process
This coffee is washed.
Ripe cherries are handpicked and floated to remove unripe or damaged fruit. According to Nomad, the cherries of this lot first rest in their own mucilage for 48 hours before pulping. After pulping, the parchment is dry fermented (without water) for another 36 hours, as is common for washed coffees in the Incahuasi valley.
The coffee is then fully washed and dried on raised beds for 10 days, turned several times a day for even drying. Finally, it is graded and stored at the Incahuasi cooperative’s warehouse in Andahuaylas, above 2,800 metres.
our current recipe
Coming soon.
