Nicolle Ome

Nicolle is pushing her families farm, La Esmeralda, forward. While her family continues to improve cultivation and processing techniques, Nicolle has focused on quality control and marketing to ensure her family farm continues to grow.

Nicolle developed this coffee to expand their portfolio in the US market, where she noticed fruit forward anaerobic coffees continue to trend.

This lot is the Papayo varietal, named for the cherry’s shape that resembles a papaya, found mostly in Huila.

The processing takes center stage, having undergone 150 hours of anaerobic fermentation and dried in cherry. This is an intense fruit forward coffee that scratches an itch I’ve had since having a washed process heavy menu for quite a while now. The roastery smells like blackberry pie when roasting, and those notes carry over to the cup quite nicely. If you’re looking to make this coffee a little less intense, extend your brew ratio to 1:17 with a slightly finer grind and less agitation in a conical brewer.

Nicolle is exactly the type of producer I feature at High Bank - someone who may be lesser known but is full of passion and innovation, the intersection of which is where all the magic seems to happen.