Peru Timbuyacu

Peru Timbuyacu

250g
€14,50
€14,50
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Peru Timbuyacu
Peru Timbuyacu

Peru Timbuyacu

€14,50
€14,50

Colasay Bourbon, a unique local Arabica coffee variety grown in the Colasay district. Although local producers refer to it as Bourbon due to its similar appearance, genetic testing suggests that it is a mutation or local cross that genetically resembles Catimor, but without the vegetal or astringent flavors commonly associated with that family.

In this particular lot from the Timbuyacu farm, we find mainly nutty and hazelnut notes, along with fruity notes reminiscent of pear and plum. In addition, it is a very sweet coffee that could remind us of cocoa powder and toffee. The acidity is mild with a medium body.
Nuts Yellow Plum Toffee
Process Washed
Variety Colasay Bourbon
Elevation 1620m
Weight250g

Смилане: на зърна

Freshly roasted • Ships within 24 hours Roast date: (39 days ago)

For this month’s discovery, we’ve brought you a standout lot from NOMAD Coffee, born from a special partnership with Alfonso from Café Monteverde and his renowned Timbuyacu farm in Peru.

When NOMAD looked to evolve their house coffee selection, they sought a producer whose values mirrored their own—focusing on quality, community care, and environmental protection. This Washed Bourbon from the Colasay plot is the result of that search. It is a sweet, approachable, and incredibly balanced cup—slightly fruity but beautifully grounded, making it the perfect daily ritual.

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
Precision is key to this coffee's clarity. The cherries are selectively hand-picked and fermented for 18 to 24 hours before being washed with clean spring water. The parchment then dries slowly on beds or patios for up to 20 days, followed by a 60-day resting period on the farm to stabilize the flavours before its journey to Europe.

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