A wine-like apple flavor, intense bittersweetness, unrefined sugars, a walnut note and mild herbal accents.
Timor coffee has its roots in colonial times with development of coffee plantations under Portuguese colonial control. The introduction of small scale farms happened later, and progresses after the independence of Timor Leste from Indonesia. This eastern Timor coffee comes from farms near the village of Lacau in the Ermera District, which sit in the shadow of mount Ramelau. This mountainous area offers good altitude, massive natural shade trees, and a relatively cool climate.
This wet processed lot was grown at a range of 1500 – 1700 meters above sea level. The coffee is fermented for 24 – 48 hours depending on the weather, sent to drying tables, and then once the coffee is sold it is driven to a dry mill in Dili for final preparation. Timor hybrids and Typica are the common cultivars grown in this region. Taste profile from wet processed becomes more similar to Central american like Costa Rica, with a good balanced of sweetness and bitter.
- Origin: Timor Leste
- Region: Ermera District, Lefefoho
- Altitude: 1500 – 1700m
- Cultivar: Timor Hybrid, Typica
- Grade: Grade 1
- Processing: Wet Process (Washed)
- Drying: Patio Sun-Dried
- Sourcing: Sweet Maria’s