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4 Everton Park #01-40
Singapore, 080004

+65 6220 2330

A coffee bar and roastery driven by our beliefs to foster direct, transparent and sustainable relationships with our coffee producers, so as to help us to source, roast and brew some of the most amazing coffees from around the world, to the best we think they should taste and share them with you.

El Salvador Los Pirineos Pacamara & Ethiopia Danbi Uddo


El Salvador Los Pirineos Pacamara & Ethiopia Danbi Uddo

Nylon Coffee Roasters

2017 has been keeping us pretty occupied as we have been diligently test roasting new coffees one after another in a much tighter frequency. No complaints as we enjoy finding that sweet spot in roasting each coffee even though sometimes it gets really frustrating when it takes us longer than preferred to get it right!

We have recently started retailing 2 coffees, one from El Salvador and the other from Ethiopia. A few months back, we were showcasing a honey processed Pacamara varietal from Finca Los PIrineos. This time round, we are roasting the fully washed version of the same varietal. You will find the cup profile tasting quite different due to the different processing technique. The washed version exhibits fruit notes that are closer to plums and dried fruits. There is less chocolate in the finish compared to the semi-washed version but the sweetness is really enjoyable and long lasting in this washed version. There is a hint of white pepper in the aftertaste that makes it closer to what we would usually attribute to a typical Pacamara varietal taste.

Producer: Mr Gilberto Baraona
Region: Tecapa-Chinameca, Usulutan, El Salvador
Varietal: Pacamara
Altitude: 1480 masl
Processing: Fully washed


The other new coffee is from an Ethiopian washed coffee from a town named Danbi Uddo - Shakiso in the Guji zone. This coffee is processed in a privately owned communal wetmill, Gigesa washing station, owned by Faysel Abdosh. This wet mill is relatively new (opened in 2014) but they are already producing 8 containers of washed coffees and 7 containers of naturals. About 850 smallholder farmers delivering tiny amounts of cherries daily to the wet mill.

Wet mill: Gigesa
Town/Zone: Danbi Uddo, Shakiso, Guji, Ethiopia
Altitude: ~1900 masl
Varietal: Ethiopian heirloom varietals
Processing: Depulped using traditional Agarde disc pulper. Wet fermentation for 36 – 48 hours, depending on weather, then soaked in clean water for about 24 Hours.  Drying time ranges from 10-12 days on African raised beds.

This new Ethiopian has plenty going on. Stonefruits at the front, florals start from the middle to the end coupled with a tea-like finish. The fruit tones are closer to white peaches with candy-like sweetness to complement the mild lavender undertones. We find it pretty complex and full of character. This coffee will keep you coming back for more...