Peru Geisha Timbuyacu

The Farm & Heritage
The name Timbuyacu comes from the Quechua words Timbu (boiling) and Yacu (water), inspired by a natural spring on the farm where the water bubbles as if it’s boiling. This land carries a deep family legacy, passed down from Alfonso’s grandmother to the present day.

Alfonso manages the farm with a regenerative approach, focusing on recovering degraded soils through organic matter and agroforestry. This particular lot hails from the "El Pante" plot, named after the native Pante trees that provide shade and biodiversity to the coffee cherries.

The Process
Process The coffee is selectively hand-harvested and pulped in a drum pulper. After pulping, it is fermented for 18 to 24 hours and washed with clean water. The resulting parchment is laid out to dry on drying beds or patios, where it is regularly turned to ensure even drying. The drying process takes approximately 15 to 20 days. Once dry and at the required moisture content, the parchment is stored on the farm for approximately 60 days before being transported to the dry mill for hulling and export.