Timbuyacu, Espresso - Peru

High in Peru’s Amazonas region, Finca Timbuyacu is a family farm shaped by heritage, resilience and a commitment to improving coffee production across the local community.

The farm was inherited by Alfonso Tejada Ibérico from his mother, who inherited it from Alfonso’s grandmother, Eleodora Mori de Ibérico. Eleodora’s stories and connection to the land continue to influence the farm today. 

In 2010, Alfonso and his wife, Karim Rosario Araoz Grandez, sold their travel agency in Lima and returned to Timbuyacu to establish Nueva Esperanza, with a vision of creating a model farm and supporting smallholder producers in the surrounding area.

Today, Finca Timbuyacu is at the heart of Café Monteverde’s work with local producers. More than simply a coffee farm, it serves as a practical learning centre where producers can develop skills in farm management, selective harvesting and post-harvest processing.

Farmers can learn about fermentation, washing and different drying techniques, with the aim of improving both quality and consistency. The farm’s success demonstrates what is possible through careful agricultural practices and knowledge sharing.

When Alfonso and Karim first planted coffee at Timbuyacu, they were told the land was infertile and that yields would always be low. Their experience proved otherwise. Through careful cultivation and continuous improvement, both production and quality have steadily increased, with Timbuyacu placing 12th in the 2017 Cup of Excellence.

Of the farm’s 68 hectares, 38 hectares are maintained as forest reserves, protecting native flora and fauna. Conservation areas also surround the farm’s lake and natural waterways, helping reduce erosion and protect water quality.

Ripe cherries are selectively hand-picked before being pulped and dry-fermented for 18–24 hours.  The coffee is then washed with clean water and laid on raised drying beds or terraces, where it is regularly turned to ensure even drying. The parchment takes approximately 15–20 days to reach the desired moisture level. Once dried, the coffee is bagged and stored on wooden pallets at the farm for around 60 days, allowing it to stabilise before being transported to the drying warehouse.

The result is a coffee that reflects not only the character of Timbuyacu’s terroir, but also the care, knowledge and community commitment behind its production.

• Region: Amazonas
• Country: Peru
  
• Elevation: 1,620 masl
• Variety: Caturra, Catuai, Pache
• Process: Washed

Available in 250g bags.