{"product_id":"ecuador-kafipamba","title":"Ecuador Kafipamba","description":"\u003cp\u003e\u003cem\u003eImported from Barcelona — we find these beans drink best 2–3 weeks after the roast date\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eA sweet, tropical coffee with melon and panela — Nomad's espresso-line lot\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eEcuador Kafipamba\u003c\/strong\u003e is a washed single origin from the Kafipamba farm in Ecuador, grown by Jhon Ortiz and Nelly Morales at 1,345 metres above sea level. It is the Cider variety from the 2025 harvest, roasted by Nomad in Barcelona. Nomad lists it under the Espresso name, so espresso is where we start.\u003c\/p\u003e\u003ch3\u003eTasting Notes\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eMelon · Panela · Spearmint\u003c\/strong\u003e\u003cbr\u003eNomad describes a bright acidity and a creamy body. Alongside the tropical melon there is citrus and floral character, and a lot of sweetness.\u003c\/p\u003e\u003ch3\u003eCoffee Details\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEcuador\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKafipamba\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJhon Ortiz and Nelly Morales\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCider\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWashed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1,345 masl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2025\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eLine\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEspresso line\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMelon, Panela, Spearmint\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eAbout This Coffee\u003c\/h3\u003e\u003cp\u003eKafipamba is a farm that changed course. Jhon Ortiz and Nelly Morales worked in cattle ranching before deciding, in 2021, to take the leap into specialty coffee.\u003c\/p\u003e\u003cp\u003eIn 2024, through Nomad's teamwork with Makicuna, the farm put in essential improvements — new drying tables, along with specialised technical consulting.\u003c\/p\u003e\u003cp\u003eThe processing is careful. Cherries are sorted by flotation, then fermented for 24 hours in plastic tanks before being pulped and washed. Drying is done slowly, outdoors on raised African beds shaded by canopies, until the coffee settles at 11% moisture.\u003c\/p\u003e\u003ch3\u003eHow to Brew\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEspresso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRatio\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1:2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCoffee\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e18g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e36g out\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWater Temperature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e93°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal Brew Time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e26–30 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cp\u003e\u003cem\u003eOur house starting point — these are our own figures, not Nomad's.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eStart at 18g in and 36g out in about 28 seconds, then adjust from there. If the shot tastes sharp or thin, grind finer or pull a little longer to bring out the panela sweetness. If it turns bitter or dries your tongue, grind coarser or drop the temperature by a degree. It is worth tasting the shot straight before you put it in milk — the melon and mint are easier to spot without dairy.\u003c\/p\u003e\u003ch3\u003eHow Much Coffee Is in a Bag?\u003c\/h3\u003e\u003cp\u003eA 250g bag gives you roughly 14 double espressos at an 18g dose — about two weeks of a daily flat white, or a good weekend of dialling in and experimenting.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs this better for espresso or filter?\u003c\/strong\u003e\u003cbr\u003eNomad sells this as its espresso-line lot, so the machine is where we would start. It will still brew as filter if that is what you have — go coarser and a little cooler.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does it actually taste like?\u003c\/strong\u003e\u003cbr\u003eMelon, panela and spearmint, with citrus and floral notes behind them. Nomad describes the cup as having a bright acidity and a creamy body.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow fresh will my coffee be?\u003c\/strong\u003e\u003cbr\u003eThese beans are roasted by Nomad in Barcelona and imported to Malaysia, so they arrive having already rested. In our experience they are drinking at their best around 2–3 weeks past the roast date, which lines up well with when they reach you.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does “washed” processing mean?\u003c\/strong\u003e\u003cbr\u003eThe fruit is removed from the bean before drying. Here the cherries are fermented for 24 hours, pulped, washed clean and then dried slowly on raised beds. Washed coffees taste cleaner and more transparent than naturals — you get the character of the variety and the farm rather than heavy fermented fruit.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eNew to single origins? Try a \u003ca href=\"https:\/\/beanshipper.com\/products\/taster-box\"\u003eTaster Box\u003c\/a\u003e to find your profile first. Brewing for a team? See our \u003ca href=\"https:\/\/beanshipper.com\/products\/big-bag\"\u003eOffice \u0026amp; Bulk Coffee\u003c\/a\u003e. Free shipping within Peninsular Malaysia on orders over RM80 (RM150 East Malaysia).\u003c\/em\u003e\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g - March 3","offer_id":46231720951905,"sku":"NM-ECKFPESP","price":150.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/0249\/files\/E.EC.KAFI_1_69dcf032-9077-483e-941e-fbe3aa4039a3.png?v=1784623354","url":"https:\/\/beanshipper.com\/en-bn\/products\/ecuador-kafipamba","provider":"Bean Shipper","version":"1.0","type":"link"}