Peru Timbuyacu - Filter

Category: Filter

Variety: Colasay Bourbon

Altitude: 1620 MASL above sea level

Process: Washed

Harvest: 2025

Notes: Nuts Yellow Plum, Toffee

In this particular lot from the Timbuyacu farm, we find mainly nutty and hazelnut notes, along with fruity notes reminiscent of pear and plum. In addition, it is a very sweet coffee that could remind us of cocoa powder and toffee. The acidity is mild with a medium body.

Timbuyacu comes from the Quechua words Timbu (boiling) and Yacu (water), referring to a natural water spring located within the farm, where the water bubbled up as if it were boiling. This farm has a long family history, from Alfonso's grandmother, Eleodora Mori de Ibérico, to the present day, where Alfonso is in charge of the care, sale, and export of the coffee.

Brewing Recipe:

Method: V60

Grinder: Fellow Ode to Number #7

We used 20 grams of coffee per 280 grams of water at a temperature of 94º