Timbuyacu, Filter - Peru

Alfonso Tejada Iberico inherited Finca Timbuyacu from his mother, who in turn inherited it from her own mother, Eleodora Mori de Ibérico. The name of the farm comes from a story that Eleodora told Alfonso about a spring on the property, so abundant that the water gushed out as if boiling. The name Timbuyacu comes from the Quecha words "timbu," which means boiling, and "yacu," which means water.

Alfonso and his wife Karim were determined to improve the social conditions of other small-scale producers in the area and saw their business as a way to help local producers market their coffee under better conditions. Finca Timbuyacu's role as a model farm allows members to learn about farm management, harvesting, and post-harvest practices such as fermentation, washing, and different drying methods aimed at optimising coffee quality. 

Of the 68 hectares of Finca Timbuyacu, 38 are dedicated to forest reserves protecting native flora and fauna. Conservation areas also protect the farm's lake and natural stream by forming a natural barrier that slows erosion and prevents pollution.

The cherries are carefully hand-picked to ensure consistent quality. Once picked, they are sorted and then immediately dried on racks for about thirty days, depending on the climate. During drying, the cherries are regularly turned to ensure an even humidity level.

• Region: San Nicolas Rodríguez de Mendoza, Amazonas
• Country: Peru
• Elevation: 1,620 masl
• Variety: Caturra
• Process: Natural

Available in 250g bags.