Cups great at light and dark roasts, bold burned sugars and fruited notes throughout. Molasses sweetness with berry, plum, tobacco accents, a brightness like underripe strawberry. City to Full City+. Good for espresso.
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 (or "sucos") Lauana and Eraulu, both mountainous areas offering good altitude (1200 meters), massive natural shade trees, and a relatively cool climate. Suco Estado is just North of these villages in Ermera District, benefitting from similar microclimate and altitude. This coffee is wet-processed in that it's fermented, but much like other parts of Indonesia, it is then collected in wet parchment and immediatley driven to a dry mill facility in Dili where it is laid out to dry on tarps. The final touch is sorting at a dry-milling facility. The result is a relatively clear Timor cup, albeit with some of the rustic fruit quality, and all the body you'd expect from the better wet-hulled Sumatras.
There's a fruited to this Timor coffee and at a wide range of roasts, molasses sugar and fruit notes, kept well in balance throughout. The dry grounds have a , berry and raw sugar smell. Adding hot water gives off a smell of baked goods in the steam, a sweetness that is amplified when breaking through the crust. The cup pushes flavors of berry and bold molasses-like sugars to the front, with body that leaves a lasting flavor impression on your palate, cedar shake and tobacco notes hinting at origin. The cooling cup gives way to fruit juice flavors like plum and prune, especially in CIty+/Full City roasts, with a chocolate roast bittersweetness always well in "view". This Timor has impressive brightness too, reminds me a bit of underripe strawberry, especially up front in the cup. These Timor coffees are great as espresso too, reverberating cocoa flavors, tartness at the sides of your mouth, and a syrupy mouthfeel.