Timbuyacu

Finca Timbuyacu is a family farm in Peru, inherited by Alfonso Tejada Iberico from his mother and grandmother, Eleodora Mori de Ibérico. In 2010, Alfonso and his wife Karim returned to the farm and launched the “Nueva Esperanza” project, turning Timbuyacu into a model farm and hub for Café Monteverde.

The 68-hectare farm includes 38 hectares of protected forest, helping preserve native biodiversity while protecting its lake and natural stream. Alfonso and Karim also support local producers through training in farm management, harvesting and post-harvest practices, as well as soil conservation and sustainable farming.

The coffee is selectively hand-picked, pulped and fermented for 18–24 hours, then washed and dried on raised beds or patios for around 15–20 days. The dried parchment is rested for approximately 60 days before milling and export.

Timbuyacu coffee has gained international recognition, placing 12th in the 2017 Cup of Excellence.