Timbuyacu Espresso

OriginPeru

ProcessWashed

Summary

Timbuyacu is a washed coffee from Peru, grown at 1620 meters above sea level. It features the Bourbon de Colasay variety, a unique local arabica mutation grown in the Colasay district. The coffee comes from the El Pante plot of Finca Timbuyacu, owned by Alfonso of Café Monteverde, who uses regenerative farming practices. The sensory profile includes notes of walnuts, yellow plum, and toffee, with a soft acidity and medium body. The coffee is selectively hand-picked, fermented for 18-24 hours, washed with clean water, and dried on raised beds or patios for 15-20 days.

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Details

FormatBean

Roast profileEspresso

DecaffeinatedNo

Altitude1620 m.a.s.l

VarietyBourbon

NotesPlum, Toffee, Walnut

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The roaster

Nomad

NOMAD Coffee is a specialty coffee roaster based in Spain, sourcing single-origin beans from Peru, Colombia, Kenya and beyond, roasted for both espresso and filter. They chase clarity and sweetness—think yuzu, kiwi, yellow plum, and cacao in their current lineup. They run their own cafés across Spain and ship across Europe. Their Coffee Academy trains everyone from home brewers to aspiring baristas. A Certified B Corp with a solid subscriber base, NOMAD drops new microlots regularly, with transparent sourcing and tasting notes that actually deliver. Serious about quality, refreshingly unpretentious—good coffee, no gatekeeping.

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