Flavour Notes: Maracuja, Peach, Brown Sugar Origin: San Nicolas Rodríguez de Mendoza, Peru Producer: Alfonso Tejada Iberico & Karim Rosario Araoz Grandez Processing: Washed - 192 Hours Fermentation Variety: Maragogype Altitude: 1,620 meters above sea level m.a.s.l. Roast Profile: Espresso Roast Degree: Light

This washed Maragogype from Finca Timbuyacu in San Nicolas Rodríguez de Mendoza, Peru, is roasted light for espresso. In the cup: maracuja (passion fruit) and ripe peach, anchored by a soft brown-sugar sweetness. Expect a lively, tropical acidity, precise clarity and a syrupy finish. It’s engaging as a straight shot and holds its definition in smaller milk drinks.

Maragogype—the large-bean parent of Pacamara—isn’t something you see every day. It can be delicate and a touch tricky, but when it’s handled with care, it delivers striking transparency and a refined texture. That combination of rarity and poise is exactly what we love at Fjord.

Finca Timbuyacu is run by Alfonso Tejada Ibérico and Karim Rosario Araoz Grandez. The farm takes its name from a local spring so abundant it seemed to “boil”: timbu (boiling) and yacu (water) in Quechua. Since returning to the family land in 2010, Alfonso and Karim have developed Timbuyacu into a model farm for the region—sharing practical knowledge on agronomy, harvesting and post-harvest work with neighbouring producers—and their efforts have been recognised with a 12th-place finish in Peru’s Cup of Excellence in 2017.

Cherries are selectively handpicked, depulped in a drum pulper and fermented for 192 hours before thorough washing. Drying takes 15–20 days on beds or patios with regular turning, followed by a period of rest in parchment prior to milling. The result is a clean, articulate expression of Maragogype that suits a lighter espresso profile.

Of the farm’s 68 hectares, 38 are preserved forest that protects native biodiversity and safeguards the on-farm lake and stream. It’s a thoughtful approach that aligns with how great flavour is created—through care at origin and respect for the landscape.