East Timor

Before the independence, small scale coffee farming was jump-started by cooperative farming associations, with funding from USAID grants, to revitalize the rural economy and give small farmers a cash crop. The independence of the coops and the presence of NGO groups in the country emboldened the spirit of the Timorese toward independence. The majority of the coffee is from East Timor and directly benefits the organic farmer's cooperatives, rather than being directed to the pockets of exporters and middlemen.

Interestingly, Timor coffee is also cultivated from its own Timor varietal. Timor was a natural mutation between Robusta and Arabica. Timor was later crossed with Caturra to create the disease-resistant Catimor coffee, which has poorer cup quality than other types due to the Robusta genes. Caturra does have a good cup, so it is important not to confuse Caturra and Catimor.

No coffees are currently available from this origin. The review is our most recent offering, provided for reference.
Timor FTO Maubesse
Hibrido de Timor varietal, one of those found in Timor coffees.
Appearance.6 d/300gr, 18 screen
GradeOne
Processing
RegionMaubesse
Varietal(s)
RoastCity+ to FC+ : I liked the darker roast treatment on this lot, and felt the body holds up really well.
NULL After gaining political independence from Indonesia, Timor-Leste (formerly called East Timor) still has a long way to go ... it's a rough place. Many institutions are not self-sufficient and the economy has few bright spots. And coffee is one of them. Timor has 2 major regions producing coffee: Maubesse is higher-altitude terrain than Aifu region. I like them both. Maubesse is a little brighter so most brokers / cuppers prefer it over the Aifu, but if you selectively buy from the best lots the Aifu can be every bit as good. Early in the crop cycle the Aifu cups best, and later on the Maubesse is a little better. And of course that's why you will see us stock Aifu early in the new crop and the Maubesse later. Quality is def initely up this year in milling and preparation; the beautiful jade-colored green coffee is evidence of this. The cooperative mills that are the source for our Organic coffee have invested in new facilities, new wet-processing equipment, and improved standards of receiving and sorting only red, ripe cherry. This lot is FTO too- Fair Trade and Organic certified. As far as the cup, Timor is not a funky, earthy coffee like Sumatra and Sulawesi. The difference is that Sumatras are generally Wet-Hulled coffees and the Timors are Wet-Processed coffees, as most Central Americans are. it has a cleaner cup profile more like a Java, and is something I would call a "quintessential crowd-pleasing coffee". When I ran cafes it would be a "good house coffee" ... everyone will enjoy it. The cup definitely has an initial hint of its Indonesian roots, just a touch of pleasant woody and forest flavor and a more pronounced sweet herbal note in the aromatics. It doesn't spike in scoring at any point; it is a balanced cup. Body is key here: nice viscous body. While it is a striking coffee at City+ roast with cocoa powder roast notes (and has a lot of body for a lighter roast treatment), I prefer the roast character at FC+, a few snaps into 2nd crack. I also made some outstanding SO espresso (Single Origin) with straight Timor at FC+ with 2 days rest. Acidity is quite low, but enough is present to give the cup some liveliness.