Timbuyacu

At NOMAD looking to establish a new long-term partnership for our house coffee lineup. So, Sofie from Sucafina recommended that we reach out to Alfonso from Café Monteverde and his Timbuyacu farm, since his philosophy and values—in the pursuit of quality, caring for his people, and protecting the environment—aligned with NOMAD values.

Alfonso sent us samples of several of his lots, including this Washed Colasay Bourbon Washed was a perfect match for what we were looking for. A sweet, easy-drinking coffee with a hint of fruit—but not too much—ideal for one of our house blends.

The coffee is selectively hand-harvested and pulped in a drum pulper. After pulping, it is fermented for 18 to 24 hours and washed with clean water. The resulting parchment is laid out to dry on drying beds or patios, where it is turned regularly to ensure even drying.

The drying process takes approximately 15 to 20 days. Once dry and at the required moisture content, the parchment is stored on the farm for approximately 60 days before being transported to the dry mill for hulling and export.

Timbuyacu comes from the Quechua words “Timbu” (boiling) and “Yacu” (water), referring to a natural spring located on the farm, from which the water bubbled up as if it were boiling. This farm has a long family history, dating back to Alfonso’s grandmother, Eleodora Mori de Ibérico, and continuing to the present day, when Alfonso oversees the cultivation, sale, and export of the coffee. The farm is divided into several plots: Vista Hermosa, El Mirador, Pirruro, Nuevo México, Alto Timbuyacu, Jergón, El Shapingo, El Pante, La Cabaña, Quishtucto, Pileta, and Las Peñas. This particular lot comes from the El Pante plot, so named for the predominant presence of native Pante trees scattered throughout it.

The farm operates with a regenerative approach, restoring degraded soils through the use of organic matter, agroforestry systems, and comprehensive management from germination through post-harvest. This is something we highly value at NOMAD.

In short, we are grateful to have discovered Timbuyacu and to have begun this partnership, and we look forward to sourcing their coffees moving forward. This business relationship has been facilitated directly with the help of Sucafina in importing and financing the lot.

When replicating this recipe, there are various variables that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, the water, the condition of the equipment, and so on. It’s important to keep in mind that all these factors can have an impact, and you may need to make minor adjustments when replicating this recipe.