City+ pulls out an underlay of unsweetened cocoa powder that allows tart berry and fruit skin notes to stand out. Big body, moderate acidity, and herbal finishing hints. 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|
|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.
In general, this Timor cupped with a bit more fruit than our other lot, though still not a "fruity" coffee by any means. The dry fragrance and aroma at City+ show allusions to caramel, honey, and cocoa, with some nondescript dried fruit hints (especially in the wet aroma). The cup that follows has an underlay of unsweetened cocoa powder flavor that lends an element of contrast for tart berry and fruit skin flavor notes to stand out against. As the cup cools, the latter gain definition, but are less of the focus than the pervading bittersweetness. The finish has mild herbal notes, like rue and sorel, and when roasted to City+, the cup has moderate acidity.