PERU Timbuyacu ESP

Roaster notes

This Peru single origin comes from Finca Timbuyacu in Rodríguez de Mendoza, a third-generation family farm whose name derives from Quechua for "boiling water"—named after a spring on the property that spouted so vigorously it appeared to boil. The Red Bourbon variety undergoes an extended 192-hour fermentation before being fully washed and dried over 15-20 days, a process that brings out exceptional depth and fruitiness in the cup. This coffee earned a place of distinction when Timbuyacu placed 12th in the 2017 Cup of Excellence competition.

Tasting notes

Notes not yet available