Go to the place, work with whoever produces it, transform it with method, and say exactly how it was done.
Néctar Nómada is where all of it lives: the apiaries, the bloom, the coffee trees, the cacao and its chocolate, our ferments, the expeditions and the teaching.
CatalogueFollow on InstagramCerro Tute, Santa Fe de Veraguas, January 2023
Origin · Transformation · Experience
Origin
The place, the bloom, the season, and the people who work that ground.
Transformation
Fermentation, processing and sensory analysis — the method explained, not oversold.
Experience
Something to taste, learn or take part in, and the knowledge given back.
See all 5 experiences
Panamanian honey tastingA guided comparison between honeys from different regions and seasons.1 hour · 4+ people- Exploratory beer and coffee tastingA sensory session made to enjoy: method, yes; exam, no.2 hours · 6 to 12 people
Home mead-making demonstrationThe whole process, done in front of whoever is watching, with materials you can find in Panama.2 hours · 4+ people
Introduction to mead — a talkWhat mead is, how it is made, and why honey stops being an ingredient and becomes the entire product.3 hours · 6+ people
Multifloral honey sensory panelSensory analysis of Panamanian multifloral honeys, with protocol and tasting sheet.
On right now
The bottles are at the taproom
Alliodora, the Royal Reserve fruit wines and the raw honey, at Cervecería Tres Gatos.
Field journal
What you see when you go
Project
Apiaries and the honey collection
“A honey from Pedasí is nothing like one from Cerro Azul, and that difference isn't noise. It's the record of a place and of one particular year.”
Daniel Giráldez
Read more
Series
Madera y Miel
“One tree, two raw materials, the same season.”
Daniel Giráldez
Developed with Marcelino Guevara.
Alliodora
Serie Madera y Miel. Spirit distilled from guarapo, aged in local wood and infused with wildflower honey.
Illustration: Oliver Chez
Project
Coffee Research & Processing
Working alongside coffee producers to understand what happens between the farm and the cup — designing and documenting processing trials, fermentation, drying, sensory evaluation and the systems needed to make the results reproducible.
Project
CryoBloom
Experimental Panama Geisha lots taken out of their origin and processed under a protocol of our own.
Project
Mead and wines
Meads made from the multifloral honey of our apiaries, and natural wines from tropical fruit.
Project
Chicha
Landrace maize, the microorganisms involved, and the variants of chicha that exist in the country.
Stories
For producers
Services
- Coffee processing and fermentation
- Sensory analysis and panel design
- Beverage development
- Training and education
- Sensory training workshops
- Product and brand development
Who's behind it
Daniel Giráldez
Daniel Giráldez processes coffee, harvests honey and ferments what grows in Panama.