Nicolle Ome
Nicolle Ome
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Ships directly from High Bank Coffee Roasters, roasted fresh on the roaster's weekly schedule, so it may ship in a few days. US delivery is typically 2–6 business days. Orders with coffees from more than one roaster arrive as separate boxes. Shipping & freshness →
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Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
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Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Light/Ultralight
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Flavor Profile
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Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Fruity, Sweet
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Origin Type
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Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
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Flavor Notes
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Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Berry, Tropical, Brown Sugar
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Caffeine
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Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
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Country of Origin
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Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - Colombia
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Process Type
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Processing
How the coffee cherry was prepared after picking — dried with or without its fruit, fermented under specific conditions, etc. Big effect on the final cup.
Read more in the glossary → - Anaerobic
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.
