Goulala has a sweet cup character, butter cream frosting and mild bittering bass notes are illuminated by tart goji berry and lemon rind, and an almond meal finishing note. City to Full City.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-dried|
|Arrival date||December 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Timor Hybrid, Typica|
|Grade||Wet Process (Washed)|
|Appearance||.6 d per 300 grams, 15 - 18 Screen|
|Roast Recommendations||City to Full City|
Timor coffee has its roots in colonial times with development of coffee plantations under Portuguese colonial control. The introduction of small scale farms happened later, and progresses after the independence of Timor Leste from Indonesia. This eastern Timor coffee comes from farms near the village of Lacau in the Ermera District, which sit in the shadow of mount Ramelau. This mountainous area offers good altitude, massive natural shade trees, and a relatively cool climate. This wet processed lot was grown at a range of 1500 - 1700 meters above sea level. The coffee is fermented for 24 - 48 hours depending on the weather, sent to drying tables, and then once the coffee is sold it is driven to a dry mill in Dili for final preparation. Timor hybrids and Typica are the common cultivars grown in this region.
This Timor offers a mildly sweet aroma with aspects of butter cream frosting and raw sugars, and in many ways reminds me of a wet processed Central American coffee. The sweet cup character comes through in light and medium roasts, and at City there's a tart/citric element that illuminates the brewed coffee. Goulala has a balanced profile, simple, but refined sweetness like sugar in the raw and with an almond meal note in the background. Glimpses of lemon rind and dried tart goji berry contrast a core bittersweetness in light roasts as well.