Timbuyacu. Coffee from Peru
Description
Sensory profile: Brown Sugar, Dark Chocolate and Plum
Origin: Peru
Producer: Alfonso Tejada Ibérico and Karim Rosario Araoz Grandez
Region: Amazon
Altitude: 1,400 – 1,700 meters above sea level
Process: Honey Anaerobic
Varietal: Bourbon and Catuai
Alfonso and Karim. The producers
The couple, Alfonso Tejada Ibérico and Karim Rosario Araoz Grandez, are the founders of Café Monteverde, a cooperative based in their hometown, Rodríguez de Mendoza, back in 2003.
Alfonso inherited Finca Timbuyacu from his mother, who in turn inherited it from her own mother, Eleodora Mori de Ibérico. Grandmother Eleodora has been a source of inspiration for both Alfonso and his wife, Karim.
Timbuyacu Estate. A model
The name of the farm comes from a story that Eleodora told Alfonso about a spring on the farm that had a lot of water, which expelled water so strongly that it seemed like it was boiling. The name Timbuyacu comes from the Quechua word timbu which means to boil and yacu which means water.
Since the 2010 sale of Alfonso and Karim's travel agency in Lima, Finca Timbuyacu has become the heart of Café Monteverde's efforts and the model for the cooperative.
The couple committed to improving social conditions for other small producers in the region and promoting the cooperative as a means to help producers in the region market their coffee.
As a model, members of the cooperative can visit Finca Timbuyacu to learn about the organization of the farm, its harvest, as well as processing practices such as fermentation, washing and different drying methods.
Finca Timbuyacu has specialized in teaching members a variety of skills that raise production quality to the highest levels possible.
The process
The cherries from this batch have been selectively harvested in August and then placed in airtight containers where they fermented anaerobically for 18 hours. After which, the cherry is pulped and placed in bags to ferment anaerobically for a further 24 hours.
The parchment and remaining mucilage (honey process) are placed in thin layers on drying beds and patios, where they are moved frequently to achieve uniform drying.
The Café Monteverde cooperative
Café Monteverde establishes relationships with a wide variety of producers and producer organizations. In addition to producing a range of their own microlots at Finca Timbuyacu, Alfonso and Karim focus their efforts on a range of services for producer-members and from the cooperative they help them market the coffees.
Monteverde helps member farms take steps to ensure good soil management and conservation, such as planting natural barriers and various shade trees or adding elevations to reduce erosion.
In 2010, the organization collectively purchased a children's playground from a local producer.
In 2014, they purchased 40 new mattresses for children whose sleeping conditions were poor.
Artisan Guarantees
Shipments in 48 hours - 72 business hours
Shipments in 48-72 business hours
Every day from Monday to Friday we prepare orders for our transport agency to pick them up at 2pm. If we have all the coffees you have ordered and they are roasted, we will send them that same day. Otherwise we will do everything possible to get it out the next day. Our transport agency assures us of deliveries in 24-48 hours.
Example 1:
If you place the order on Sunday afternoon. Normally, if we have roasted all the coffees that you have ordered from us, on Monday morning we will prepare all the orders for the weekend and that Monday at 2:00 p.m. your order will already be on its way, in the hands of our agency. On many occasions it will be delivered the next day, Tuesday before 7pm, but on other occasions you will have to wait until Wednesday to receive your order. For your peace of mind, you will normally receive an email with which you can track it.
Example 2) worst case
If you place an order on Friday at noon, the normal thing is that we will not have time to prepare it and that the agency will not be able to pick it up until Monday at 2 p.m., and it may be that, as in example 1) your order will not arrive until Tuesday or Wednesday before 7 p.m.
Example 3) Best case
If you place your order early on a Tuesday, it is likely (if we have all your coffees roasted) that your order will leave on Tuesday at 2:00 p.m. and if the agency delivers it to you in less than 24 hours, you will have your coffee on Wednesday before 7:00 p.m.
Tracking numbers
Our transport agency, once it has received and processed the package, will send you an email with the tracking number so that you can manage any changes directly with them.
Why free shipping?
We want you to order coffee from us periodically and to have direct contact with you. For this reason we have created our coffee lovers club, the Artisan Coffee Club , and for the members of this club we will assume the Shipping Costs , of course it is an effort on our part. But we are sure that in this way we will become your trusted coffee supplier and that you will be the first to receive our communications with enthusiasm.
FAQ. Frequent questions
What is specialty coffee?
A specialty coffee is characterized by using high-quality beans that are grown in optimal conditions and harvested and processed with care.
This type of coffee is scored by certified cuppers and scores above 80 on the 100-point scale of the Specialty Coffee Association (SCA).
Although we at Artisan Coffee purchase the vast majority of our coffees above 85 SCA points.
Free shipping. I have seen in your communication that coffee shipments are free. Why don't they come out?
That's right, but to access that "privilege" you must be subscribed to our newsletter. In this way we ensure direct dealings with you, saving costs and you will benefit from free shipping, as well as being the first to find out about our news and offers.
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When the coffee label or information says process: natural, what does it mean?
This information has little to do with what you usually find in supermarkets, and the only information you will have is whether it is natural roasted, blended or roasted (we talk about this below in another question).
When we talk about processes there are basically 3 types:
- Natural or Dried: In this method, the coffee fruits are dried in the sun immediately after harvesting, with the cherry still intact. Once dry, the pulp and skin are removed. This process can intensify the sweetness and give a fruity flavor to the coffee.
- Washed or Wet: Here, coffee cherries are pulped immediately after harvesting. The grains, still covered with mucilage, are fermented in water to break it down. They are then washed and dried. This method tends to highlight the acidity and flavor characteristics of the grain.
- Honey or Miel: This process is an intermediate point between natural and washed. After cherries are stripped of their skin, a layer of mucilage (which is sticky like honey, hence the name) is left around the kernel during drying. This method can result in a coffee with pronounced body and sweetness and mild acidity.
What is the degree of roasting and why is it important?
The degree of roast refers to how much a coffee bean has been roasted. Grades range from light roast, which retains many of the bean's natural flavors, to dark roast, which has a more roasted flavor and less of the bean's original flavors. In specialty coffee, the roast is carefully selected to highlight the unique flavors and characteristics of each bean.
In general, we apply a medium roast to our coffees, except in certain cases when we will apply a medium-low roast so as not to lose those delicate notes that tend to disappear with larger roasts.
We roast each coffee in a completely different way, and in our control tastings we define whether that coffee needs a different roast than the one we have done in order to further enhance its flavor notes.
I don't see in the info if the coffee is natural, blended or roasted?
All our coffees are Arabica and are roasted naturally , and in no case do we use roasting.
We only apply heat and do not add any extra ingredients, like roasting does, which adds sugar.
How does specialty coffee contribute to sustainability and environmental protection?
Many specialty coffee producers practice sustainable growing methods that protect the environment. This may include using shade to protect coffee plants and conserve biodiversity, water conservation through efficient irrigation systems, and composting coffee waste. Additionally, many specialty coffee producers receive a fair price for their product, allowing them to invest in sustainable agricultural practices.
In addition, our coffee bags are part of a CO2 compensation project.