PERU GEISHA TIMBUYAKU

Peru — Alfonso Ibérico Timbuyacu El Shapingo Geisha (Washed)

Tastes Like — 🍵 White Tea • 🍈 Mangosteen • 🌸 Elderflower

DETAILS

• Producer: Alfonso Ibérico — Café Monteverde
• Farm: Timbuyacu — El Shapingo Plot
• Origin: Peru
• Varietal: Geisha
• Process: Washed
• Altitude: 1,620 MASL
• Harvest: 2025
• Category: Competition
• Size: 250g

INTRO

A new and deeply valued partnership for Nomad Coffee — Alfonso Ibérico's Timbuyacu farm, recommended by Sucafina's Sofie as a producer whose philosophy of quality, community care, and environmental stewardship aligns directly with Nomad's values. This washed Geisha from the El Shapingo plot is the lot that secured Timbuyacu's place in the competition section — soft, velvety, and deeply aromatic. In the cup: white tea, mangosteen, and elderflower.

THE PRODUCER

Timbuyacu takes its name from the Quechua words timbu (boiling) and yacu (water) — a reference to a natural spring within the farm from which water bubbles up as though it were boiling. The farm carries a long family history, beginning with Alfonso's grandmother Eleodora Mori de Ibérico and continuing to the present day, where Alfonso Ibérico oversees the care, cultivation, sale, and export of the coffee under the Café Monteverde brand.

The farm is divided into several named plots — Vista Hermosa, El Mirador, Pirruro, Nuevo México, Alto Timbuyacu, Jergón, El Shapingo, El Pante, La Cabaña, Quishtucto, Pileta, and Las Peñas — each with its own character and microclimate. This particular lot comes from El Shapingo, a small 2-hectare farm enclosed by a natural fence of pine and eucalyptus trees.

The farm operates on regenerative principles, restoring degraded soils through organic matter, agroforestry systems, and comprehensive management from germination through post-harvest — a philosophy that is as visible in the health of the land as it is in the quality of the cup. This relationship was established directly with Nomad, with Sucafina facilitating the import and financing of the lot.

THE PROCESS

The Washed process at El Shapingo involves:

🍒 Hand-picking — Geisha cherries selectively harvested at peak ripeness 🔧 Drum pulping — Outer skin removed using a drum pulper 🧪 Fermentation — Beans fermented for 18–24 hours after pulping 💧 Washing — Washed with clean water after fermentation to remove all residue ☀️ Raised-bed / patio drying — Laid out on drying beds or patios and turned regularly to ensure even drying over approximately 15–20 days ⏳ On-farm storage — Stored in parchment on the farm for approximately 60 days before transport to the dry mill for hulling and export

The 60-day on-farm parchment storage is the defining step — a patient, unhurried rest that allows the aromatic compounds developed during fermentation and drying to fully integrate and stabilise before the coffee is hulled and exported, producing the white tea elegance and elderflower delicacy that define this Geisha's refined and lingering finish.

THE CUP

A soft, velvety, and deeply aromatic competition Geisha from the beginning of a relationship Nomad look forward to for many seasons to come — white tea elegance, mangosteen sweetness, and a delicate elderflower florality in a cup of gentle acidity and long, clean finish. A quietly beautiful Peruvian Geisha, and a very promising start.

Flavour Notes

🍵 White Tea 🍈 Mangosteen 🌸 Elderflower