Creamy cooked strawberry, musk sticks and boozey cocoa finish
About this coffee:
This lot was harvested with a strict focus on ripeness, with over 98% red
cherry selected from key growing areas. After harvest, cherries are
sorted in water tanks to remove floaters (defective or low-density fruit),
then packed into polypropylene bags for an anaerobic fermentation
lasting 48–72 hours. This controlled, oxygen-limited stage enhances
flavour complexity. Post-fermentation, cherries are dried in large 30 ×
6 m greenhouse cocoons, covered with thick plastic sheeting to
protect against the weather. Drying takes around 15 days to reach a
stable moisture level of 10–12%. Final preparation included hulling,
destoning, screen sizing, air density separation, electronic colour
sorting and meticulous hand sorting to ensure premium quality before
export.
Origin: Timor Leste
Region: Ermera
Process: Anaerobic Natural
Varietals: Catimor, Timor, Caturra, Typica
Altitude: 1400 - 1800 MASL
Roast Type: Filter
