The story behind Kafipamba is a living example of transformation and human connection. Jhon Ortiz and Nelly Morales, initially dedicated to cattle raising, decided in 2021 to take a bold leap into specialty coffee to give a new direction to their farm. Their enthusiasm and humility quickly won over those who met them, including Nomad Coffee.
From the very first moment we saw in them an immense potential and an honesty that captivated us deeply. Collaborating with Kafipamba has meant much more than producing high quality coffee; it has been about building a relationship based on mutual trust, shared learning and a genuine desire to grow together year after year.
Thanks to the teamwork with Makicuna Coffee, in 2024 we implemented essential improvements in the farm, such as new drying tables, specialized technical advice and tools for process control. We are proud to walk together with Jhon and Nelly in this exciting journey, strengthening a bond that we feel as familiar, close and lasting.
Process
After selection by flotation, the cherries are fermented for 24 hours in plastic tanks, pulped and carefully washed. Drying is done slowly in African beds under canopies, ensuring a uniform result until reaching 11% final humidity.