Peru — Alfonso, Café Monteverde Finca Timbuyacu Bourbon de Colasay (Washed)

Tastes Like — 🌰 Walnuts • 🍑 Yellow Plum • 🍬 Toffee

DETAILS

• Producer: Alfonso, Café Monteverde
• Farm: Timbuyacu (El Pante plot)
• Region: Colasay district, Peru
• Varietal: Bourbon de Colasay (genetically closer to Catimor, locally called Bourbon)
• Process: Washed
• Altitude: 1,620 masl
• Harvest: 2025

INTRO Bourbon de Colasay, a unique local Arabica variety grown in the Colasay district. Though local producers call it Bourbon due to its similar appearance, genetic testing suggests it's actually a mutation or local cross genetically closer to Catimor — without the vegetal or astringent flavours commonly associated with that family. In this particular lot from the El Pante plot at Timbuyacu, walnut and hazelnut notes lead, alongside fruity notes reminiscent of pear and plum, with a very sweet character recalling cocoa powder and toffee. In the cup: walnuts, yellow plum, and toffee.

THE PRODUCER Nomad was looking to build a new long-term relationship for their house coffee lineup when Sofie of Sucafina recommended contacting Alfonso of Café Monteverde and his farm, Timbuyacu — his philosophy and values around quality, care for his people, and environmental protection aligned closely with Nomad's own. Alfonso sent samples from several of his lots, and this washed Bourbon de Colasay fit perfectly: sweet, easy-drinking, lightly fruited, ideal as a house coffee.

Timbuyacu takes its name from the Quechua words Timbu (boiling) and Yacu (water), referring to a natural spring on the farm where water bubbles up as if boiling. The farm carries a long family history, from Alfonso's grandmother Eleodora Mori de Ibérico through to today, where Alfonso now manages the farm's care, sale, and export. The property 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 — with this lot coming specifically from El Pante, named for the native Pante trees found throughout it. The farm follows a regenerative approach, restoring degraded soils through organic matter, agroforestry systems, and integrated management from germination through post-harvest. This relationship has been built directly, with Sucafina supporting import and lot financing.

THE PROCESS Coffee is selectively hand-harvested and depulped using a drum depulper. After depulping, it ferments for 18-24 hours and is washed with clean water. The resulting parchment dries on beds or patios, turned regularly for even drying, taking approximately 15-20 days. Once dry and at the required moisture level, the parchment rests on the farm for about 60 days before being transported to the dry mill for hulling and export.

The 60-day parchment rest before milling is the defining detail here — it's what allows the sweet toffee and cocoa-like character to fully develop behind the walnut and yellow plum notes.

THE CUP Sweet and easy-drinking — walnut and hazelnut notes lead, with fruity pear and plum character, and a very sweet touch recalling cocoa powder and toffee. Soft acidity with a medium body.

Flavour Notes 🌰 Walnuts 🍑 Yellow Plum 🍬 Toffee