Peru Timbuyacu - Espresso
Imported from Barcelona — we find these beans drink best 2–3 weeks after the roast date
A nutty, sweet Peruvian espresso from Nomad's espresso line
Peru Timbuyacu - Espresso is a washed single origin grown at 1,620 metres in Peru, on the El Pante plot of the Timbuyacu farm. This is the espresso-line lot from Nomad in Barcelona. Walnuts and hazelnuts lead, pear and plum sit behind them, and the sweetness lands somewhere near cocoa powder and toffee. Nomad describes the acidity as mild and the body as medium.
Tasting Notes
Yellow Plum · Toffee
Nuts come first — walnut and hazelnut — with fruit notes of pear and plum sitting underneath. Mild acidity, medium body, and a very sweet mouthfeel that reads as cocoa powder and toffee.
Coffee Details
| Origin | Peru |
| Farm | Timbuyacu, El Pante plot |
| Producer | Alfonso |
| Importer | Sucafina |
| Variety | Colasay Bourbon |
| Processing | Washed |
| Altitude | 1,620 MASL |
| Harvest | 2025 |
| Line | Espresso line |
| Tasting Notes | Yellow Plum, Toffee |
About This Coffee
This lot comes from Timbuyacu, a farm in Peru, and more specifically from a plot known as El Pante. It is grown by a producer named Alfonso at 1,620 metres. Nomad sourced the lot with the help of Sucafina.
The variety is Colasay Bourbon, a local Arabica variety grown in the Colasay district.
The farm works to a regenerative approach, rebuilding degraded soil with organic matter and agroforestry.
Processing is washed. The cherries are picked selectively by hand and pulped, then fermented, washed and dried.
How to Brew
| Method | Espresso |
| Ratio | 1:2 |
| Coffee | 18g |
| Water | 36g in the cup |
| Water Temperature | 93°C |
| Total Brew Time | 26–30 seconds |
Our house starting point — these are our own figures, not Nomad's.
Start at 18g in for 36g out in about 28 seconds, then adjust from there. If the shot tastes thin or sour, grind finer or slow the flow down; if it turns bitter and drying, coarsen up slightly.
How Much Coffee Is in a Bag?
A 250g bag gives you roughly 14 double espressos at an 18g dose — about two weeks if you pull one a day, or around a week if there are two of you in the house.
Frequently Asked Questions
Is it better for espresso or filter?
Espresso. Nomad lists this one under its espresso line, so that is where we would point it.
What does it taste like?
Walnuts and hazelnuts up front, with pear and plum behind them and a sweetness that reads as cocoa powder and toffee. Nomad puts the acidity at mild and the body at medium.
How fresh is the coffee?
Nomad roast in Barcelona and we ship on arrival. In our experience the beans are drinking at their best around 2–3 weeks past the roast date.
What does washed processing mean?
The fruit is stripped from the bean before drying: pulped, fermented, then rinsed with clean water. Removing the fruit early gives you a cleaner, more transparent cup where the variety and the farm come through, instead of the heavier fruitiness a natural process leaves behind.
What about shipping?
Free shipping on orders over RM80 within Peninsular Malaysia, and over RM150 for East Malaysia.
New to specialty coffee and not sure where to start? Try our Taster Box. Brewing for a whole team? Take a look at Office & Bulk Coffee.
In the cup.
How Peru Timbuyacu - Espresso shows up — flavour profile, body, finish — graded on our internal cupping rubric.
Brew it
like this.
- Ratio
- 15g : 250g
- Time
- 3:00
- Temp
- 93°C
Bloom 30s. Four pours of 60g, 30s apart.
- Ratio
- 30g : 500g
- Time
- 4:00
- Temp
- 92°C
Plunge slow. Decant immediately to avoid over-extraction.
- Ratio
- 18g : 36g
- Time
- 28s
- Temp
- 93°C
Distribute, tamp level, pull. Adjust grind to hit time.
