NOMAD – Timbuyacu 250g | Peru

About This Coffee

Timbuyacu is NOMAD Coffee's washed Peruvian espresso from Alfonso's family farm in the Colasay district — a coffee picked out specifically to anchor NOMAD's house range: sweet, easy-drinking and never overdone, the kind of lot that works as a daily pour rather than a special occasion. The name itself comes from Quechua — Timbu (boiling) and Yacu (water) — after a spring on the farm where the water rises as though it were on the boil.

The farm has been in the same family for generations, tracing back to Alfonso's grandmother, Eleodora Mori de Ibérico, through to Alfonso himself today, who now runs the growing, sale and export side of the business. Several distinct plots make up the property — among them Vista Hermosa, El Mirador, Alto Timbuyacu and Las Peñas — and this lot comes specifically from El Pante, named for the native Pante trees scattered through it. Regenerative practices run through the whole operation: organic matter and agroforestry to rebuild degraded soil, and hands-on management from germination through to post-harvest. NOMAD's relationship with the farm came together through Sucafina, whose Sofie put the two in touch after noticing how closely Alfonso's values around quality, people and environment lined up with NOMAD's own — Sucafina has since helped finance and import the lot directly.

The variety is Colasay Bourbon, a local Arabica that growers in the district call Bourbon for its appearance, though genetic testing points instead to a mutation or local cross closer to Catimor — minus the vegetal, astringent edge that family can carry.

Processing is washed: cherries are hand-selected and pulped through a drum pulper, fermented for 18 to 24 hours, then washed clean. The parchment dries slowly on raised beds and patios over 15 to 20 days, turned regularly, before resting on the farm for around 60 days ahead of milling and export.

In the cup, nutty, hazelnut-led notes sit alongside pear and plum, rounding out into cocoa powder and toffee sweetness, with mild acidity and a medium body.

Freshly roasted by NOMAD Coffee in Barcelona and imported to the UK by ROAST EDIT Co.