About
Two people, one roaster, no rush.
Nómada started in 2019 as a cart at the Ruzafa market. The cart is gone; the idea stayed.
How it works
Four steps, none of them fast.
- 01
Buy
We visit, we cup, we agree a price with the farm — not with a broker. Contracts are for two harvests, so nobody has to guess.
- 02
Rest
Green coffee rests in our warehouse for three weeks before it sees the drum. Rushed coffee tastes rushed.
- 03
Roast
A 15 kg Probat, one person, one profile per coffee. We roast light enough to taste the farm and dark enough to taste like coffee.
- 04
Ship
Bags are sealed the same morning and posted before lunch. Most of Spain drinks it two days after roast.
What we stand on
Origin. Craft. Neighbourhood.
- Origin
- Every bag names the farm. If we can't, we don't sell it.
- Craft
- One roaster, one profile, cupped every batch. No blends to hide behind — except the one we're proud of.
- Neighbourhood
- The café is in Ruzafa because we live in Ruzafa. Regulars get the first taste of every new lot.