Sweeter Things Timor-Leste - Washed

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  • Regular price £12.00
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New look, new coffee, same super espresso. Lets light up those taste buds.

Introducing our brand new seasonal espresso for this summer. Hailing from the fledgling speciality country of Timor-Leste we have a wonderful washed coffee produced by 80 to150 families of the Laclo villiage area then processed locally at the  Raimutin wash-station. Sourced and supported through Raw Materials social initiatives, they aim to help Timor-Leste improve it's second most valuable exported product to a sustainable level for most producers. This should help to end the countries heavy reliance on depleting fossil fuel exports and produce an ongoing economy that is beneficial to the people and to the land. 

The washed coffee is picked, dropped at the wash station and floated as usual, with a 24 hour fermentation before completing the wash process. The lots are hand sorted before pulping and fermentation with the over, under ripe and rejected coffee being sold at a lower price in local markets as opposed to discarded. In a more unusual move, the coffee is dried in raised beds, turned regularly over 14- 20 days to reach 14% moisture content before being taken to warmer and lower altitudes to finish its drying down below 12%. Prepared at the Railaco dry mill after this it makes it's way to us.

In the cup expect to taste a big hit of sweet citrus and berry fruits with a brown sugar backbone. This is an all round crowd pleaser as espresso but also stands out as an exceptional filter for all day drinking

Click here to find out more information on this coffee

Taste/Aroma Notes: Summer Berry, Citrus, Brown Sugar

Roast Level: Medium

 Laclo Villiage, Ermera District.

Varietal: Hybrido de Timor, Tyopica

Altitude: 12-1600masl

Process: Washed

We recommend use with: Suitable for all brew methods

Shipping info:  Same day dispatch for orders placed before 2pm Mon-Fri. (Subject to availability)

Recommended brew recipe:
V60 - 22g coffee, 250g of water for a 2 minute 30 second brew using 99* water and the Scott Rao Method. Grind slightly finer than your normal.

Espresso - 17g-38g in 30s at 8 bar with 96* water.