Flavour Notes: Maracuja, Peach, Brown SugarOrigin: San Nicolas Rodríguez de Mendoza, PeruProducer: Alfonso Tejada Iberico & Karim Rosario Araoz GrandezProcessing: WashedVariety: MaragogypeAltitude: 1,620 meters above sea level m.a.s.l.Roast Profile: FilterRoast Degree: LightThis washed Maragogype from Finca Timbuyacu in San Nicolás, Rodríguez de Mendoza is a lovely study in clarity and sweetness. In the cup we’re finding maracuja, ripe peach and a brown sugar finish, carried by a silky texture and a clean, tapering acidity. We’ve profiled it lightly for filter to foreground that bright tropical character and long, comfortable sweetness.Finca Timbuyacu is run by Alfonso Tejada Ibérico and Karim Rosario Araoz Grandez, who returned to Alfonso’s family land in 2010 to build a model farm and community hub. The name “Timbuyacu” comes from the Quechua timbu (boiling) and yacu (water), a nod to a spring on the farm that seemed to spit and boil. Their work has become a centre for knowledge-sharing in the region—producers visit to learn harvesting, fermentation and drying practices that push quality forward. It’s an approach we admire deeply: careful, disciplined, and entirely focused on elevating flavour and livelihoods together.The variety here is Maragogype, the famously large-beaned Typica mutation first identified near Maragogipe in Brazil in the 1870s. It’s less common than its offspring Pacamara, but when it’s well grown and well processed—as it is here—it can be wonderfully expressive. Timbuyacu’s selective handpicking is followed by pulping, 18–24 hours of fermentation, thorough washing and patient drying over 15–20 days, with the coffee then rested in parchment before milling. That precision shows in the cup: the tropical aromatics are vivid, the peach note is pure, and the sweetness is poised rather than heavy.There’s also substance behind the flavour. Despite early advice that the land would never yield much, Timbuyacu’s quality has risen year on year, including a 12th place at Peru’s Cup of Excellence in 2017. Of the farm’s 68 hectares, 38 are preserved forest that protect native species and safeguard the farm’s lake and stream—an example of stewardship that benefits both cup quality and the wider environment.What we love at Fjord is how this lot balances exuberant fruit with composure. The maracuja-led acidity is bright but never sharp; the peach is juicy and precise; the brown sugar note lingers, tying everything together. It’s a transparent expression of place and variety—our job as roasters is simply to honour that work and let it shine in your cup.250g €/kg: 67.6€ | 1kg €/kg: 57.9€All coffees come as whole beans.If you need a coffee grinder we highly recommend purchasing the Fellow Ode Grinder.All prices include mwst. For shipping rates: Shipping Information

Flavour Notes: Maracuja, Peach, Brown SugarOrigin: San Nicolas Rodríguez de Mendoza, PeruProducer: Alfonso Tejada Iberico & Karim Rosario Araoz GrandezProcessing: WashedVariety: MaragogypeAltitude: 1,620 meters above sea level m.a.s.l.Roast Profile: FilterRoast Degree: LightThis washed Maragogype from Finca Timbuyacu in San Nicolás, Rodríguez de Mendoza is a lovely study in clarity and sweetness. In the cup we’re finding maracuja, ripe peach and a brown sugar finish, carried by a silky texture and a clean, tapering acidity. We’ve profiled it lightly for filter to foreground that bright tropical character and long, comfortable sweetness.Finca Timbuyacu is run by Alfonso Tejada Ibérico and Karim Rosario Araoz Grandez, who returned to Alfonso’s family land in 2010 to build a model farm and community hub. The name “Timbuyacu” comes from the Quechua timbu (boiling) and yacu (water), a nod to a spring on the farm that seemed to spit and boil. Their work has become a centre for knowledge-sharing in the region—producers visit to learn harvesting, fermentation and drying practices that push quality forward. It’s an approach we admire deeply: careful, disciplined, and entirely focused on elevating flavour and livelihoods together.The variety here is Maragogype, the famously large-beaned Typica mutation first identified near Maragogipe in Brazil in the 1870s. It’s less common than its offspring Pacamara, but when it’s well grown and well processed—as it is here—it can be wonderfully expressive. Timbuyacu’s selective handpicking is followed by pulping, 18–24 hours of fermentation, thorough washing and patient drying over 15–20 days, with the coffee then rested in parchment before milling. That precision shows in the cup: the tropical aromatics are vivid, the peach note is pure, and the sweetness is poised rather than heavy.There’s also substance behind the flavour. Despite early advice that the land would never yield much, Timbuyacu’s quality has risen year on year, including a 12th place at Peru’s Cup of Excellence in 2017. Of the farm’s 68 hectares, 38 are preserved forest that protect native species and safeguard the farm’s lake and stream—an example of stewardship that benefits both cup quality and the wider environment.What we love at Fjord is how this lot balances exuberant fruit with composure. The maracuja-led acidity is bright but never sharp; the peach is juicy and precise; the brown sugar note lingers, tying everything together. It’s a transparent expression of place and variety—our job as roasters is simply to honour that work and let it shine in your cup.250g €/kg: 67.6€ | 1kg €/kg: 57.9€All coffees come as whole beans.If you need a coffee grinder we highly recommend purchasing the Fellow Ode Grinder.All prices include mwst. For shipping rates: Shipping Information