East Timor

I’ve had a lot of requests to carry a Timor coffee (Tee-more). Even though it’s really just my fourth favorite Indonesian coffee origin, several people have told me it is their very favorite, and so when I have a chance to get a good price on a fresh nice certified lot, I bring some in. (This coffee arrived in December 2014!) While I think it a stretch to call it one’s very favorite coffee, who am I to judge. I would definitely consider it a crowd-pleasing coffee — it’s one you could serve to a large group and everyone would tend to come back for a refill.

Well, this particular co-op (Ermera) is obviously conscientious about their product and have a bean that is nicely sorted -- looks much nicer than a Sumatra. I recommend it roasted anywhere from 15 seconds to 60 seconds into the 2nd cracks because I enjoy dark Indonesians. But actually a Full City roast is really nice. I’m slowing it down at first cracks, drawing it out 3 more minutes without ever letting it into the 2nds, and getting a result that reminds of a nice Papua New Guinea with fuller body. There’s a hint of peachy fruit, and creaminess, sweetness. In a Full City+ roast, think of it as a Sumatra -- the thick body, syrupy mouthfeel -- but without the earthiness. We found cocoa and nice sweetness, and subtle apple and malty flavors. On the other hand, turn up the heat at the first cracks, let it sweat a little bit in there all the way through 25 seconds of 2nd cracks, and you’ll get a nice cocoa, clean, full bodied, smooth rich mug. This is how we're roasting it, and no one is complaining.