Peru Timbuyacu from Nomad Coffee is a mellow, sweet, and perfectly balanced filter coffee built on subtle fruitiness and nutty depth. In the cup , notes of nuts, yellow plum, and toffee unfold, complemented by delicate hints of cocoa and stone fruit. The profile is round, sweet, and very easy to drink, with mild acidity and a medium body. It’s exactly the kind of coffee that delights you with its clarity and lightness, yet offers enough sweetness and depth for everyday enjoyment.
The coffee comes from the Timbuyacu farm in the Colasay region of Peru, where it is produced by Alfonso from the Café Monteverde project. The name Timbuyacu comes from the Quechua words “Timbu” (boiling) and “Yacu” (water) and refers to a natural spring located right on the farm. The farm has a long family history and today operates with an emphasis on regenerative agriculture, soil restoration, and agroforestry systems. This particular lot comes from the El Pante parcel, named after the native trees growing in this part of the farm. The Colasay Bourbon variety is a local variant of Arabica typical of this region—although it resembles Bourbon in appearance, genetically it is closer to Catimor, but without the typical astringency or vegetal notes.
Processing is done using the washed method, with an emphasis on cleanliness and profile stability. After selective hand-picking, the cherries are pulped in a drum pulper and then fermented for approximately 18–24 hours. They are then washed with clean water and dried on patios for 15 to 20 days, during which they are regularly turned to ensure even drying. Once the ideal moisture content is reached, the coffee rests for approximately 60 days directly on the farm before proceeding to the dry mill and export. The result is a clean, sweet, and very harmonious cup with a subtle nuttiness and a pleasant caramel aftertaste.