The hybrid of coffee grown in Timor has some robusta strains in it, and while it doesn't hurt the taste of their coffee, it does give it quite a bit extra caffeine. Actually, the quality of Timor beans has been improving year after year, and it's to the point where there are some cool undertones in the various microlots being sold now. This one is from Ermera growing region. This batch is from a particular village called Letefoho and is pretty special and complex -- very well sorted and top notch quality.
We sometimes roast Timor coffee extremely dark like an Italian roast, but this one is a fully-washed process bean as opposed to being wet-hulled, and it does NOT hold up well in very dark roasts.
But in a Full City+ roast (a few snaps of 2nd cracks) it has a clean taste, sweetness, grapefruit, acidity, apple, no earthy aftertaste. The full rich-bodied Indonesian flavor.
Take it 25 seconds into the 2nd cracks to get a more traditional Indonesian profile -- no acidity, less complexity, but still a nice caramel apple sweetness to it.
For our customers, we are actually roasting it twice (once just to the 2nd cracks and then roasting another batch 25 seconds darker, and then blending the two roasts together at a 40/60 ratio. This gives us a medium-dark Indonesian with hints of acidity and complexity coming through.
This particular group of farmers are certified organic.
US Arrival December 2019
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