Espresso Peru Timbuyacu

Technical specifications

Roaster: Nomad Coffee Roasters
Origin: Colasay, Peru
Farm: Timbuyacu (El Pante Plot)
Altitude: 1620 meters above sea level
Variety: Colasay Bourbon
Process: Washing (18–24h fermentation)
Harvest: 2025
Profile: Walnuts · Yellow Plum · Toffee
Category: Espresso
Ideal for: Traditional espresso

This Colasay Bourbon comes from the Timbuyacu farm, in the district of Colasay (Peru), grown at 1620 meters above sea level and harvested in 2025.

Although local producers call it Bourbon because of its appearance, genetic studies suggest it's a local mutation or cross with similarities to Catimor, but without the vegetal or astringent profiles typical of that family. The result is a clean, sweet, and structured cup.

In this specific lot of the El Pante plot, we find a classic and welcoming profile:
Nuts and hazelnuts, yellow fruit like plum and pear, and a sweetness reminiscent of cocoa powder and toffee.

The acidity is mild, the body medium, and the mouthfeel is round and comfortable — just what NOMAD was looking for to solidify one of its house coffees.

The Timbuyacu farm—a Quechua name meaning “boiling water”—operates with a regenerative approach, restoring degraded soils through agroforestry systems and sustainable practices. This direct relationship, built in partnership with Sucafina, is based on shared values ​​of quality and environmental stewardship.

Sensory Summary
🥜 Toasted walnuts and hazelnuts
🍑 Yellow plum and ripe pear
🍬 Sweet toffee and cocoa powder
✨ Soft acidity, medium body and round finish

When replicating this recipe, several variables can affect the final result of your cup, such as the roast date, bean storage conditions, ambient temperature, water quality, and the condition of your equipment. It's important to keep in mind that all these factors can influence the final result, and you may need to make minor adjustments when replicating this recipe.

Recipe
17 gr dry
38g in liquid
25 seconds

Machine: Sage Barista Pro
Grinding number: 15
Grinding time: 13 seconds
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.19 / 21.62%

Made by Nomad...