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Nómada Santos
  • Nómada Santos
  • Nómada Santos
  • Nómada Santos
Nómada Santos

Nómada Santos

Costa Rica

Dark Chocolate, Plum, Smooth

Field Notes

Nómada Santos originates from Costa Rica’s famed Tarrazú region, often called the Area of the Saints. Grown in rich volcanic soils at high altitude, this washed Strictly Hard Bean coffee produces a creamy body with balanced sweetness. Expect deep notes of dark chocolate layered with subtle plum fruitiness, creating a smooth and satisfying cup suited to both espresso and milk-based drinks.
Tasting Notes

Dark Chocolate, Plum, Smooth
Cup Profile

Roast: Medium
Body: 4/5
Sweetness: 3/5
Acidity: 2/5
Origin Trail

Country: Costa Rica
Region: Tarrazu San Rafael
Elevation: 1280 - 1800 masl
Process: Washed
Varietal: Caturra, Catuai
Grind Option
Size
£14.00 GBP
£14.00 GBP
£12.60 GBP

Auto-renews, skip or cancel anytime.

£45.00 GBP
£40.50 GBP

Auto-renews, skip or cancel anytime.

£14.00 GBP
£12.60 GBP

Auto-renews, skip or cancel anytime.

£45.00 GBP
£40.50 GBP

Auto-renews, skip or cancel anytime.

£14.00 GBP
£12.60 GBP

Auto-renews, skip or cancel anytime.

£45.00 GBP
£40.50 GBP

Auto-renews, skip or cancel anytime.

£14.00 GBP
£12.60 GBP

Auto-renews, skip or cancel anytime.

£45.00 GBP
£40.50 GBP

Auto-renews, skip or cancel anytime.

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Nómada Santos, Costa Rica

The Origin Story

The Producer

Nómada Santos comes from smallholder farmers in Costa Rica’s renowned Tarrazú region, an area famous for producing Strictly Hard Bean coffees prized worldwide.
The Land

Set in high volcanic valleys above 1,200 meters, Tarrazú’s cool nights and rich soils create slow ripening cherries. The region’s name, “Area of the Saints,” reflects its deep cultural heritage in coffee cultivation.
The Craft

Producers employ washed processing methods that enhance clarity and balance. Cooperative structures ensure fair pricing and shared resources, maintaining Tarrazú’s reputation for meticulous quality and sustainability.

Brew Recipes

Nómada Santos precision cups:

Espresso

18g in • 36g out • fine grind • 26–30 s extraction for rich, creamy shot
Aeropress

16g coffee • 200g water • medium-fine grind • 30 s bloom then stir • press at 1:30–2:00 for syrupy chocolate-plum notes
Moka Pot

16g coffee • 110g water • medium-fine grind • remove at first gurgle for smooth chocolate-plum balance
French Press

30g coffee • 480g water • coarse grind • 4 min steep • break crust and skim for creamy, rich body
V60

20g coffee • 320g water • medium grind • 45 s bloom • total brew ~2:45 for balanced sweetness and depth
Cowboy Coffee
  • No gear? No problem!
  • Put two big spoonfuls of coffee grinds into a pan or jug of hot boiled water.
  • Stir and let it sit for 3–4 minutes.
  • Pour into your mug, leaving the sunken grounds behind.
  • Easy, bold coffee wherever you are.

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