Here’s how we brew this striking natural anaerobic process with a sour candy aroma that turns sweet upon sipping. Enjoy jammy notes of cherry, lemon, pomegranate and a chocolate liqueur finish.
We crossed continents to bring you this exclusive drop—all the way from Barcelona—Rwanda Intego by Nomad!
Founded by champion barista Jordi Mestre, Nomad has grown from a roving coffee cart to one of the most influential specialty coffee roasters in Barcelona. Our coffee coordinator Alba visited Nomad’s HQ to see (and smell) this coffee getting roasted, and it’s truly striking.
We tasted jammy notes of cherry, pomegranate, lemon, watermelon, and a chocolate liqueur finish, with a sour candy aroma that turns sweet upon sipping. Delish!
🌍 Origin: Nyamasheke, Rwanda
⚗️ Process: Natural Anaerobic
🔬 Varietal: Red Bourbon
⛰ Elevation: 1,800 - 2,110 MASL
Brew Recipe for Pour-Over
Using Stagg [X] Dripper
15g of Rwanda Intego by Nomad to make 260g of coffee.
260g of Water
1. Measure and grind coffee
Measure out 15g coffee beans and grind them on a medium to a medium coarse setting. We used setting 4.2 on Ode with Gen 2 Burrs, which is about 3.2 on Ode with Gen 1 Burrs.
2. Heat water and rinse filter
Heat water to 203°F and rinse your filter before putting your coffee grounds in.
3. Pour 50g for the bloom
Fully saturate your coffee grounds with twice as much water as coffee, and allow about 45 seconds for the bloom.
4. Continue pouring in 2 stages
After the bloom, pour to 105g, and finish at 105g. The total brew time should be about 3:00 mins.
5. Decant into your favorite mug and enjoy!
Look out for the incredible jammy notes of cherry, lemon, pomegranate and a chocolate liqueur finish.