Sometimes you come across a coffee that captivates you with its purity and elegance. The NOMAD roastery discovered just such a coffee through its collaboration with producer Alfons from Finca Timbuyacu. The result is this award-winning Geisha, which will delight any fan of delicate profiles. From the very first sip, you’ll detect distinct notes of white tea and elderflower. These floral notes are beautifully balanced by fruity elements of mangosteen, nectarine, and plum. The coffee offers a soft acidity and a pleasantly velvety body that makes it easy to drink. It all culminates in a long and satisfying aftertaste. This coffee showcases just how delicious a classic washed process can be.
The beans were grown at an elevation of 1,620 meters on the Timbuyacu farm in Peru’s renowned Amazonas region. The name comes from the indigenous Quechua language and means “boiling water.” It refers to a natural spring on the property itself, from which water bubbles up. The farm has a long history dating back to the current owner’s grandmother. Today, Alfonso manages the land with great respect for the surrounding nature and employs a modern regenerative approach. He restores degraded soil using organic matter and agroforestry systems. This processed lot comes from a small 2-hectare parcel called El Shapingo, bordered by a natural fence of pine and eucalyptus trees. The roastery has established a direct partnership with the farm.
The processing of this coffee begins with the selective hand-picking of only well-ripened cherries from the 2025 harvest. The cherries are then hulled in a drum huller. After the husks are removed, the coffee ferments for 18 to 24 hours and is then thoroughly washed in clean water. This is followed by the drying phase, during which the beans are spread out on drying beds or terraces. Workers turn them regularly to ensure completely even drying. This process takes about 15 to 20 days. Once the coffee reaches the desired moisture content, it is stored directly on the farm for approximately 60 days. During this time, the beans rest and stabilize before export.