{"product_id":"peru-timbuyacu","title":"Peru Timbuyacu","description":"\u003cp\u003e\u003cem\u003eImported from Barcelona — we find these beans drink best 2–3 weeks after the roast date\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eA sweet washed Peru built for filter brewing\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeru Timbuyacu\u003c\/strong\u003e is a washed single origin grown at 1,620 masl on the Timbuyacu farm in Peru, produced by Alfonso of Café Monteverde. It is a Colasay Bourbon lot from the 2025 harvest, and this is the filter-line lot from Nomad, roasted in Barcelona. Expect yellow plum and toffee, mild acidity and a medium body.\u003c\/p\u003e\n\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eYellow Plum · Toffee\u003c\/strong\u003e\u003cbr\u003eNomad call it sweet and easy-drinking, with a little fruit rather than a lot. The acidity is mild, the body medium, and the sweetness leans towards cocoa powder and toffee, with walnut and hazelnut alongside a suggestion of pear and plum.\u003c\/p\u003e\n\n\u003ch3\u003eCoffee Details\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003ePeru\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFarm\u003c\/td\u003e\n\u003ctd\u003eTimbuyacu\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eAlfonso, Café Monteverde\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eColasay Bourbon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProcessing\u003c\/td\u003e\n\u003ctd\u003eWashed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAltitude\u003c\/td\u003e\n\u003ctd\u003e1,620 masl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHarvest\u003c\/td\u003e\n\u003ctd\u003e2025\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLine\u003c\/td\u003e\n\u003ctd\u003eFilter line\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTasting Notes\u003c\/td\u003e\n\u003ctd\u003eYellow Plum, Toffee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\n\u003ch3\u003eAbout This Coffee\u003c\/h3\u003e\n\u003cp\u003eThis lot comes from Timbuyacu, a farm sitting at 1,620 metres in Peru. The name is Quechua — \u003cem\u003etimbu\u003c\/em\u003e for boiling and \u003cem\u003eyacu\u003c\/em\u003e for water — after a natural spring on the land.\u003c\/p\u003e\n\u003cp\u003eAlfonso, who works with Café Monteverde, looks after the growing, sale and export of the coffee.\u003c\/p\u003e\n\u003cp\u003eThe variety is Colasay Bourbon and the preparation is washed: the fruit is taken off the seed, the coffee ferments for 18 to 24 hours, and drying then runs to roughly 15 to 20 days. What lands in the cup is a sweetness closer to cocoa powder and toffee than to sharp fruit acid, with walnut and hazelnut underneath and just enough pear and plum to keep it lifted.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Brew\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMethod\u003c\/td\u003e\n\u003ctd\u003ePour over (V60 or similar)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRatio\u003c\/td\u003e\n\u003ctd\u003e1:16\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCoffee\u003c\/td\u003e\n\u003ctd\u003e15 g, medium-fine grind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWater\u003c\/td\u003e\n\u003ctd\u003e240 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWater Temperature\u003c\/td\u003e\n\u003ctd\u003e94°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal Brew Time\u003c\/td\u003e\n\u003ctd\u003e2:45\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eOur house starting point — these are our own figures, not Nomad's.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eStart with a 45 g bloom for 40 seconds, then pour in two or three even stages. Because the acidity here is mild, this coffee rewards a full extraction — if the cup tastes flat or thin, grind a touch finer or push the temperature up rather than adding more coffee. It also works well in a French press or batch brewer at the same ratio.\u003c\/p\u003e\n\n\u003ch3\u003eHow Much Coffee Is in a Bag?\u003c\/h3\u003e\n\u003cp\u003eA 250g bag makes roughly 16 cups of filter coffee at our 15 g dose — about two weeks of a daily morning brew.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs it better for espresso or filter?\u003c\/strong\u003e\u003cbr\u003eFilter. This is the filter-line lot from Nomad, so it is set up for pour over, French press and batch brewing rather than for an espresso machine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e\u003cbr\u003eYellow plum and toffee are the headline notes. Underneath that you will find walnut and hazelnut, a little pear, and a sweet cocoa-powder quality. The acidity is mild and the body is medium — an easy-drinking cup rather than a sharp one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow fresh is the coffee?\u003c\/strong\u003e\u003cbr\u003eNomad roast in Barcelona and we ship on arrival, so this coffee is not roasted locally. In our experience the beans are drinking at their best around 2–3 weeks past the roast date, and we aim to get bags to you inside that window.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does washed processing mean?\u003c\/strong\u003e\u003cbr\u003eWashed processing means the fruit is pulped off the seed and the remaining sticky mucilage is fermented and then rinsed away with water before drying — here, an 18 to 24 hour ferment followed by roughly 15 to 20 days of drying. Removing the fruit early means less of it ends up in the flavour, so a washed coffee tends to taste cleaner and more transparent than a natural, showing the origin and variety rather than heavy fermented fruit.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNew to single origin coffee? Try our \u003ca href=\"https:\/\/beanshipper.com\/products\/taster-box\"\u003eTaster Box\u003c\/a\u003e to sample across our range, or see \u003ca href=\"https:\/\/beanshipper.com\/products\/big-bag\"\u003eOffice \u0026amp; Bulk Coffee\u003c\/a\u003e if you need larger quantities. Free shipping within Peninsular Malaysia on orders over RM80 (RM150 East Malaysia).\u003c\/em\u003e\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g - March 3","offer_id":46231721836641,"sku":"NM-PETIMB","price":110.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/0249\/files\/F.PE.TIMB_1.png?v=1784623746","url":"https:\/\/beanshipper.com\/ms\/products\/peru-timbuyacu","provider":"Bean Shipper","version":"1.0","type":"link"}