East Timor Natural

I'm generally not a fan of natural-processed Indonesian coffees, but certainly they are fun to try and experiment with. Being a natural process, it's generally best to roast them light, but this brings out all the funk of Indonesian coffee. So you get this combination of fruit, wood, and herbs that's just a little too wild for my tastes, but every coffee has a home, and maybe this is your jam. 

This is probably not the most popular roasting tip, but I like to take it just past the 2nd cracks which roasts out the weirdness and burns it a little, and ends up tasting like a dark, slightly smoky, slightly fruity coffee with a uniqueness that makes it stand out. Or better yet, that same roast profile and then make espresso with the beans (or blend it with some Brazil and make espresso for a more balanced shot). 

This particular co-op (Ermera) is obviously conscientious about their product and has the best reputation of coffee in the country. The fact that they are experimenting with different processes is a great sign that the future quality and options will only continue to get better.

US Arrival: February 2026