Noma Kaffe Limited Summer Release

Name: Noma Kaffe Limited Summer Release
Brand: Noma Projects
SKU: COFLSUR
Price: 420.00 DKK
Availability: OutOfStock

A Surprise Summer Release

DKK 420 /

Free shipping for orders over 1000 DKK / $150 USD

In this one-off Kaffe release we are focusing on the work of two very different farmers.

The first is Carlos Guamanga. Over the course of many tastings, his coffees were consistently among our favorites. When we met him, it became clear why. Showing us his (already beautifully maintained) coffee drying set-up, he enthusiastically explained all the ways he will tweak it to improve quality. There is a level of care and attention that shines through in the cup – his Caturra (which we are including in this release) is clean and elegant.

The second coffee in this release – a variety called Pink Bourbon – is the work of Luis Alberto Jojoa. When we first arrived at his farm, Luis’ wife and daughter were carefully hand-sorting parchment coffee. This care and commitment allow Luis’ coffees to truly shine, and for us to savor this Pink Bourbon’s uniquely bold and sweet character. These flavors are the result of an extended fermentation, known as Cochadas, where pickings from multiple days—sometimes up to seven—are combined in a single fermentation tank.

These farmers may be situated on opposite sides of the same mountain range in Pitalito, but the expression of their coffees couldn’t be further apart. In this release we showcase and celebrate both.

Contains:

1 bag of 250g Caturra by Carlos Guamanga
1 bag of 250g Pink Bourbon by Luis Alberto Jojoa

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In the making

Carolyne showed up to noma in a beat-up Renault Kangoo one fateful day in the Spring of 2018. She had driven that same car across Europe, visiting producers along the way, propelled by a sincere curiosity for food. She’s been with us ever since, leading our coffee program. If you’ve visited, you probably recognize her as the waiter who brought you the cup of coffee at the end of your meal. Now, at Noma Kaffe, she is responsible for sourcing and roasting it, too.

Parallel to a fifteen-year career in coffee, Alastair has also nurtured a robust poetry and writing practice. His intellectual curiosity makes him a great sparring partner over the cupping table, whether we’re discussing the flavor of a coffee or the wider context surrounding it. He recently joined the noma team as our Roastery Manager.

We first met Tsubasa on a patchy Zoom call shortly before our first pop-up in Kyoto, for which he had volunteered his services as a barista. His decade-long experience in the Japanese coffee scene prepared him well for the high standards demanded by our coffee section at noma and so, once the pop-up ended, we invited him to come back with us to Copenhagen, where he has since occupied the role of Head Barista at noma.

As noma’s Head Sommelier, Mees (pronounced mase) is in charge of everything liquid that isn’t a soup: from wines, spirits, cocktails, and beers to the non-alcoholic pairings and the coffee-and-tea program. New York-born and Amsterdam-bred, she arrived at noma early 2019 after working in Paris for several years. Mees likes to drink her coffee black. But having been spoiled by all the great coffee she gets to drink at work, she normally drinks hojicha tea at home. Or sparkling water. So much sparkling water.