A very floral coffee, typical of the Geisha variety. It features notes of white tea and elderflower, along with fruity notes reminiscent of nectarines and plums. A Washed , delightful Washed Geisha that we love here at NOMAD. It has a mild acidity and a velvety body with a long, very pleasant aftertaste.
At NOMAD looking to establish a new long-term partnership for our house coffee section. So, Sofie from Sucafina recommended that we reach out to Alfonso from Café Monteverde and his Timbuyacu farm, since his philosophy and values—in the pursuit of quality, caring for his people, and protecting the environment—aligned with NOMAD values.
Alfonso sent us samples of several of his lots, including this Washed Geisha Washed was a perfect fit for what we were looking for in our competition section.
Timbuyacu comes from the Quechua words Timbu (boiling) and Yacu (water), referring to a natural spring located within the farm, from which the water bubbled up as if it were boiling. This farm has a long family history, dating back to Alfonso’s grandmother, Eleodora Mori de Ibérico, and continuing to the present day, where Alfonso oversees the care, sale, and export of the coffee. The farm is divided into several plots: Vista Hermosa, El Mirador, Pirruro, Nuevo México, Alto Timbuyacu, Jergón, El Shapingo, El Pante, La Cabaña, Quishtucto, Pileta, and Las Peñas. This particular lot comes from the El Shapingo plot, a small 2-hectare farm surrounded by a natural fence of pine and eucalyptus trees.
The farm operates with a regenerative approach, restoring degraded soils through the use of organic matter, agroforestry systems, and comprehensive management from germination through post-harvest. This is something we highly value at NOMAD.
In short, we are grateful to have met and begun this relationship with Timbuyacu and look forward to carrying their coffees from now on. This business relationship has been established directly with the help of Sucafina in importing and financing the lot.
Process
The coffee is selectively hand-harvested and pulped in a drum pulper. After pulping, it is fermented for 18 to 24 hours and washed with clean water. The resulting parchment is laid out to dry on drying beds or patios, where it is regularly turned to ensure even drying. The drying process takes approximately 15 to 20 days. Once dry and at the required moisture content, the parchment is stored on the farm for approximately 60 days before being transported to the dry mill for hulling and export.
When replicating this recipe, there are various variables that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, the water, etc. It’s important to keep in mind that all these factors can have an impact, so you may need to make small adjustments when replicating this recipe.
Method: V60
Grinder: Fellow OPUS set to #7. Filter paper: HARIO 02.
Recommended mineral water: Lanjarón
We used 19 grams of coffee per 250 ml of water at a temperature of 96 °C.
We added the water in 2 pours.
First pour: 60 g. We wait 45 seconds and then pour the rest of the water until reaching 250 g. The total brewing time should be 2:58 minutes, resulting in a TDS of 1.58% and an extraction rate of 20.42% with this recipe.
