<transcy>Timbuyacu Vista Hermosa Anaerobic - Peru - 2020</transcy>
<transcy>Timbuyacu Vista Hermosa Anaerobic - Peru - 2020</transcy>
<transcy>Timbuyacu Vista Hermosa Anaerobic - Peru - 2020</transcy>
<transcy>Timbuyacu Vista Hermosa Anaerobic - Peru - 2020</transcy>
<transcy>Timbuyacu Vista Hermosa Anaerobic - Peru - 2020</transcy>
<transcy>Timbuyacu Vista Hermosa Anaerobic - Peru - 2020</transcy>
<transcy>Timbuyacu Vista Hermosa Anaerobic - Peru - 2020</transcy>
<transcy>Timbuyacu Vista Hermosa Anaerobic - Peru - 2020</transcy>
<transcy>Timbuyacu Vista Hermosa Anaerobic - Peru - 2020</transcy>

Timbuyacu Vista Hermosa Anaerobic - Peru - 2020

We are happy to present the most complex South American we have included in our menu. This single origin, single variety, single estate coffee, yet ground, makes its complex and fascinating form strongly felt in the nose. Its warm scent is dominated by currants. In the cup, it is a liquid toblerone topped with complex fruits and spices. This is dominated by fresh pineapple (a type of fig), bright malic acidity from arabic apple, accompanied by a delicate lemon acidity. The dominant fudge and praline sweetness on the palate complete the character of this medium-strong-bodied coffee. If I had to describe this coffee with an emotion, it would be amazement :)

Alfonso Tejada Iberico and Karim Rosario Araoz Grandez founded Café Monteverde, a cooperative in their hometown of Rodriguez de Mendoza, in 2003. Their farm Finca Timbuyacu forms the cornerstone of the cooperative and serves as a model farm, experiment station and more.

Alfonso Tejada Iberico inherited Finca Timbuyacu from his mother, who inherited Finca Timbuyacu from his maternal grandmother, Eleodora Mori de Ibérico. Eleodora inspired Alfonso's wife, Rosario Araoz Grandez. The name of the farm comes from the story about the existence of a water source on the farm that looks as if it were boiling. The name Timbuyacu comes from the Quecha words timbu meaning boiling and yacu meaning water. To continue his grandmother's legacy, Alfonso and Karim started their "Nueva Esperanza" project in 2010, when they sold their Lima-based travel agency to return to Finca Timbuyacu and set up a model farm.

Finca Timbuyacu, under their care, became the heart of Cafe Monteverde. The duo were determined to improve social conditions for other small producers in the region, and their business was as a tool to help producers in the region market their coffee at better conditions. they designed. Perhaps most important is Finca Timbuyacu's role as an exemplary farm. Members learn about farm management and harvesting, as well as post-harvest practices such as fermentation, washing and different drying methods. Finca Timbuyacu specializes in teaching its members various skills that will raise their production quality to the highest possible levels.

To highlight the unique growing conditions in different parts of the farm, Alfonso and Karim created farm segments based on growth characteristics. When they planted the first coffee trees in Timbuyacu, everyone told them that coffee would not grow here. They received frequent criticism that the soil was not fertile and they could not make it. However, under their careful care, the harvest and coffee quality have improved every year. Timbuyacu's coffee took 12th place in the 2017 Cup of Excellence. 38 hectares of Finca Timbuyacu's 68-hectare land is dedicated to forest protection areas that protect native plant and wildlife species. Conservation areas also protect the farm's lake and natural flow by providing a natural barrier to slow erosion and prevent pollution. Alfonso's grandmother, Eleodora, grew coffee, yuca, maize, bananas, sugarcane, pineapple, beans, and various fruit trees. She planted piles of stones (Pilancones) to mark divisions between crops. These piles of stones are still part of the farm's landscape today. Before Eleodora died, she divided the land among her children, including Alfonso's mother. Today, Alfonso and Karim also grow yuca, bananas, beans, vegetables, oranges and pineapples.

Coffee grade: Amazonas Caturra Anaerobic Washed
Variety: Caturra
Processing technique: Anaerobic fermentation, Washed
Harvest year: 2020
Manufacturer: Alfonso Tejada Iberico and Karim Rosario Araoz Grandez
Altitude: 1620 meters
Farm / Station: Finca Timbuyacu
Farm size: 68 hectares

Territory: Amazonas
Subregion / Town: San Nicolas Rodríguez de Mendoza
Supplier: Sucafina Specialty
Net 250gr, Net 4x250gr.