Albino Ibias Gesha

    $34

    A jammy-sweet exclusive from Barcelona’s incredible Nomad Coffee.

    $34

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    Albino Ibias Gesha-Fellow - media

      Albino Ibias Gesha

      $34

      A strikingly fresh and well-developed Peru, roasted by Barcelona’s NOMAD Coffee.

      $34

      A strikingly fresh and well-developed Peru, roasted by Barcelona’s NOMAD Coffee.

      • Free US Shipping Over $75

      Overview

      Albino Ibias grows coffee in a remote, high elevation area of Peru’s Incahuasi Valley. He uses traditional Inca cultivation methods and his exceptional processing is guided by his son Saulo, a certified Q Grader. We tasted sugary notes and baking spices, reminiscent of a panela, along with a hint of tropical fruit. As the cup cooled, it transformed into a more floral experience, with notes of delicate chamomile and wild floral honey.

      🌎 Origin: Cusco, Peru

      💦 Process: Washed

      🔬 Variety: Gesha

      ⛰️ Elevation: 2,250 MASL

      🔥 Roast: Light

      ⚖️ Bag Size: 250 g (8.8 oz)

      About NOMAD Coffee

      Founded in 2011 by Barista Champion Jordi Mestre, NOMAD has grown from a roving coffee cart to one of the most influential specialty coffee roasters in Barcelona.

      Brew Profiles

      Put your dream machine to work with brew profiles crafted by world-class Q graders and roasters.

      1 / 3
      Pour-over
      Using the Stagg [X] Dripper
      Here's how we brewed this A strikingly fresh and well-developed Peru, roasted by Ba...
      Brewing Guide:

      1. Measure and grind coffee at a medium-coarse setting

      Measure out 18g of coffee beans and grind them on a medium setting. We used setting 3.2 on Ode with SSP Burr / 2.2 on Ode with Gen 2 Burrs, which is about 1.2 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 3 and 4 - and note that the inner ring was set to 0 at 3 for us!

      2. Heat water and rinse the filter

      Heat water to 199 - 200°F and rinse your filter before putting your coffee grounds in.

      3. Pour 50g water for the bloom 

      Fully saturate your coffee grounds with 50g of water, and allow 40 seconds for the bloom.

      4. Continue pouring in four stages

      After the bloom, pour to 150g; wait until 1:10, then pour to 270g; agitate with  5 - 10 swirls. The total brew time varies, but we’re aiming for between 2:00 - 2:10 minutes.

      5. Decant into your favorite mug and enjoy!

      Look out for the incredible flavors of tropical fruit, chamomile, and wild floral honey.

      Special Notes:

      18g of NOMAD Competición

      270g of water

      199 - 200 °F

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      Espresso
      Using LaMarzocco Espresso Machine
      Our espresso version to pull a great shot by Barcelona’s NOMAD Coffee.
      Brewing Guide:

      1. Measure and grind coffee

      Measure out 20g of coffee beans.

      2. Make sure your espresso machine is at temp.

      Water should ideally be at  200°F.

      3. Grind your coffee

      We suggest a brew time of 28-32 seconds.

      4. Pull shot at 9 bars!

      Pull your shot at 9 bars with around a 28-32 second pull time. This coffee would also respond well to 3 - 5 seconds of lower pressure pre-infusion - we highly recommend experimenting with this!

      5. Decant into your favorite demitasse cup and enjoy!

      Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro

      Special Notes:

      20g of the same coffee

      40g of water at 200°F

      1:2 ratio

      28-32 second pull time
      Aiden
      Aiden Brew Guide
      Brewing Guide:

      Ratio: 1:16
      Bloom Ratio: 1:3

      Bloom Duration: Single Serve / Small Batch - 35s
      Batch - 30s

      Bloom Temp: 205°F
      Number of Pulses: Single Serve / Small Batch - 4

      Batch - 5
      Time Between Pulses: 30s

      Pulse 1 Temp: Single Serve / Small Batch - 200°F

      Batch - 205°F

      Pulse 2 Temp: Single Serve / Small Batch - 198°F

      Batch - 200°F

      Pulse 3 Temp: Single Serve / Small Batch - 196°F

      Batch - 200°F

      Pulse 4 Temp: Single Serve / Small Batch - 194°F

      Batch - 195°F

      Pulse 5 Temp: Batch - 195°F

      Special Notes:

      Single serve: 5  - 5.1 Ode Gen 2 + SSP

      4  - 4.1 Ode Gen 2

      3 - 3.1 Ode Gen 1 

      6 - 6.1 Opus

      Batch: 6.1 Ode + SSP
      5.1 Ode Gen 2

      4.1 Ode Gen 1

      7.1 Opus

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      Fellow x NOMAD

      Here's how we brewed this strikingly fresh and well-developed Peru, roasted by Barcelona’s NOMAD Coffee!

      Albino Ibias Gesha Reviews & Ratings