Timor Eraulu Lauana Villages

Top notes from this East Timor coffee show a bit of fruit up front - banana, pineapple, plum, apple, and prune - making way for an underlying sweet/bittersweet coffee "base" flavor, burned sugars and the like. It's a nice cup, from an area we don't usually see ANY samples from. Fully washed = a clean finish too, a nice addition to the list. City+ to Full City+.
Out of stock
86.3
  • Process Method Wet Process
  • Farm Gate No
Region Indonesia & SE Asia
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Oct 8 2014
Lot size 80bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Grade FW
Appearance .8 d per 300 grams, 17+ Screen
Roast Recommendations City+ to Full City; The beans are pretty big, don't be afraid to go well into FC if you prefer a dark roast, but sans 2nd snaps
Weight 1
Timor coffee has it's roots in the early 19th century, with development of large coffee plantations under Portuguese colonial control. The introduction of small scale farms happened much later in the late 1990s, with Timor's newfound independence from Indonesia, and were a way of jumpstarting the local economy. East Timor coffee originates from the villages Lauana and Eraulu, both mountainous areas offering good altitude (1200 meters), massive natural shade trees, and a relatively cool climate. These villages have farm cooperative groups of the same names, both contributing to this Eastern Timor blend, approximately 100 farmers in total. The coffee is fully washed, fermented for up to 12 hours, and dried on raised beds, producing a sweet and fruited cup. The coffee grown in Timor is it's own regional varietal, "Timor", an interesting natural hybrid of Arabica and Robusta so quite resistant to disease and climatic changes, while retaining some of the cup characteristics of an Arabica species (we don't have pictures of "Timor" in Timor, but do have pics of "Tim Tim", a transplant of the Timor varietal in South America).
This lot from East Timor impressed us on the cupping table, a washed process coffee expressing a profile of articulated fruit notes, balanced sweet/bittersweet base, and relatively clean finish. The dry grounds have a smell of sweet dark fruits, blackberry and plum. Adding hot water, there's a tropical dried banana note that comes up in the steam, sweet and dense, and the break is laden with caramel and burned sugar smell. The cup echoes the tropical aspects, with both ripe and green banana notes, as well as Granny Smith apple. Lots of fruit juice flavors come out as it cools, pineapple, mixed berry, and prune. Edging toward FC roast will develop cocoa flavors too, which round out the finish nicely. It's not often that we see Timor coffee, period, so to taste a landed coffee this sweet and clean, we couldn't be happier.