the coffee
This natural Ethiopian coffee comes from the Hadeso washing station in Shakiso, in the Guji zone of southern Ethiopia. Around 500 smallholder farmers deliver their cherries to the station. Nomad selected this Grade 1 lot from the 2026 harvest.
In the cup: freeze-dried roses, candied blueberry and raspberry, with a very sweet core of white sugar, milk chocolate and fig. The body is silky, with a juicy, forest-fruit acidity and a long, sweet finish.
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 washing station
Hadeso is run by Testi Specialty Coffee, a family company founded by Faysel A. Yonis. The station opened in 2017 and processes cherries from smallholders around the village of Dambi Uddo, at 1,850 to 2,100 metres. Most families farm small plots of around two hectares, growing coffee alongside crops like maize and bananas, under native shade trees.
The high altitude and cool temperatures slow down the ripening of the cherries, which gives denser beans and a sweeter, more complex cup.
the process
This coffee is a natural.
The cherries are handpicked and sorted, then dried whole on raised beds for 15 to 18 days. Drying the coffee inside the fruit is what brings the intense berry sweetness to this cup.
our current recipe
Coming soon.
