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SINGLE ORIGIN

Peru Timbuyacu Maragogype

$38.00
Toffee Red Apple Tangerine

Managed by husband and wife team Alfonso and Karim Tejada, Timbuyacu is a verdant 20-hectare farm ideal for growing an array of coffee varieties, including Maragogype. This rare, low-yield coffee variety, often referred to as the elephant bean, produces extra-large coffee cherry and a distinct profile.

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Peru Timbuyacu Maragogype

Direct Trade Sourcing

Certified Organic

Sustainable Practices

B Corp Certified

The Flavor Profile

A base of sweet toffee carries crisp apple and bright tangerine from the first sip through the long finish.

Tasting Notes

Toffee
Red Apple
Tangerine
Roast
Light & Bright Dark & Bittersweet
Acidity
Soft & Subtle Crisp & Bright
Intensity
Mellow Bold

"Lower yielding varieties like Maragogype offer concentrated and complex flavors in the cherry. The extra care in harvesting and processing this special lot from Timbuyacu is evident in the cup."

- Kyle Larson

Green Coffee Quality Control Specialist

Choose Your Brew

  1. Boil water 205°F (just off the boil) for optimal extraction
  2. Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
  3. Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
  4. Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
  5. Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction. Full Brew Guide
  1. Prep & Preheat Heat filtered water to just off boil. Insert filter (3 layers at spout), rinse thoroughly to remove paper taste and warm the brewer. Discard rinse water.
  2. Weigh & Grind Weigh 42g coffee. Grind medium-coarse (like Kosher salt). Add to filter and gently shake to level. Zero scale.
  3. Bloom Pour 150g water, saturate all grounds, stir. Start timer.
  4. Add More Water At 0:45, start the second pour to 450g with gentle spiral, wetting dark spots.
  5. Fill to the Top At 1:45, pour to 700g total.
  6. Wait for it to Brew At 4:00, remove filter at ~20 oz.
  7. Serve and Enjoy Swirl the Chemex around a little and serve! Full Brew Guide
  1. MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
  2. Add water measure filtered water and add to the machine’s reservoir.
  3. Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
  4. Start the brew and let the machine do the work.
  1. Warm up the press by rinsing it with very hot water.
  2. Measure and grind Measure out 56g (about 8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.
  3. Add water discard the hot water and add coffee into the empty press. Start your count-up timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds.
  4. Stir At 1:00, use a wooden spoon or spatula to break the top layer we call the crust.
  5. Add more water Now, fill it all the way to the top with water. Put the top on and allow the coffee to brew without pressing it down.
  6. Press At 4:00, you are ready to press. Firmly push the press all the way down.
  7. Serve and enjoy Serve it up. Pour coffee into a carafe immediately to avoid over extraction. Full Brew Guide

Pourover

  1. Boil water 205°F (just off the boil) for optimal extraction
  2. Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
  3. Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
  4. Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
  5. Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
Full Brew Guide

Chemex

  1. Prep & Preheat Heat filtered water to just off boil. Insert filter (3 layers at spout), rinse thoroughly to remove paper taste and warm the brewer. Discard rinse water.
  2. Weigh & Grind Weigh 42g coffee. Grind medium-coarse (like Kosher salt). Add to filter and gently shake to level. Zero scale.
  3. Bloom Pour 150g water, saturate all grounds, stir. Start timer.
  4. Add More Water At 0:45, start the second pour to 450g with gentle spiral, wetting dark spots.
  5. Fill to the Top At 1:45, pour to 700g total.
  6. Wait for it to Brew At 4:00, remove filter at ~20 oz.
  7. Serve and Enjoy Swirl the Chemex around a little and serve!
Full Brew Guide

Drip Coffee

  1. MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
  2. Add water measure filtered water and add to the machine’s reservoir.
  3. Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
  4. Start the brew and let the machine do the work.

French Press

  1. Warm up the press by rinsing it with very hot water.
  2. Measure and grind Measure out 56g (about 8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.
  3. Add water discard the hot water and add coffee into the empty press. Start your count-up timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds.
  4. Stir At 1:00, use a wooden spoon or spatula to break the top layer we call the crust.
  5. Add more water Now, fill it all the way to the top with water. Put the top on and allow the coffee to brew without pressing it down.
  6. Press At 4:00, you are ready to press. Firmly push the press all the way down.
  7. Serve and enjoy Serve it up. Pour coffee into a carafe immediately to avoid over extraction.
Full Brew Guide

The Story

Alfonso and Karim Tejada own and manage Finca Timbuyacu, located in the Amazonas region of northern Peru. In 2010, after years of operating their exporting company, Monteverde, which works with over 250 producers, they decided to try their hand at organic coffee farming. They chose a lush plot of land, dedicating 20 hectares to coffee production and designating the remaining 50 hectares as a nature preserve.

Biodiversity flourishes at Finca Timbuyacu. The farm’s name is derived from a compound Quechua word: timbu translates to source and yaku translates to water. An abundance of trees help provide shade and promote soil health, fostering exceptional growing conditions at 1,700 meters above sea level. It’s been said Alfonso and Karim have one of the most beautiful farms in the world and they won’t disagree with you.

Meet the Producer

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