Timor coffee has it's 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 coffee is wet processed, 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. 23 families contributed to this lot, and their farms are planted at an altitude range of 1500 - 1700 meters. Timor hybrids and Typica are the common cultivars grown in this region.
This lot from East Timor impressed us on the cupping table, a wet process coffee expressing a profile of herbal to roast nut tones, fruit highlights, and malty sweetness. The cup shows subtle acidity, and sure to appeal to those who like milder brightness even with light roasting. The aroma is accented by red raisin, and a hefty honey wheat bread smell marks the steam. The cup echoes the "honey wheat" aromatics, a breadiness that along with subtle fruit highlights in our City+ roast reminds me of banana bread. Roasted nut and grain flavors accent the cooling cup, with a Yerba Mate tea note in the finish. Full City roasts usher in heavier bittersweet flavors, baker's cocoa and walnut, and apple skin come to mind.