Peru Timbuyacu

Imported from Barcelona — we find these beans drink best 2–3 weeks after the roast date

A sweet washed Peru built for filter brewing

Peru Timbuyacu 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.

Tasting Notes

Yellow Plum · Toffee
Nomad 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.

Coffee Details

About This Coffee

This lot comes from Timbuyacu, a farm sitting at 1,620 metres in Peru. The name is Quechua — timbu for boiling and yacu for water — after a natural spring on the land.

Alfonso, who works with Café Monteverde, looks after the growing, sale and export of the coffee.

The 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.

How to Brew

Our house starting point — these are our own figures, not Nomad's.

Start 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.

How Much Coffee Is in a Bag?

A 250g bag makes roughly 16 cups of filter coffee at our 15 g dose — about two weeks of a daily morning brew.

Frequently Asked Questions

Is it better for espresso or filter?
Filter. 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.

What does it taste like?
Yellow 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.

How fresh is the coffee?
Nomad 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.

What does washed processing mean?
Washed 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.

New to single origin coffee? Try our Taster Box to sample across our range, or see Office & Bulk Coffee if you need larger quantities. Free shipping within Peninsular Malaysia on orders over RM80 (RM150 East Malaysia).