How It Tastes
Full-bodied, clean and bright with tropical fruitiness.
Typically, Indonesian coffees are processed in the rustic wet-hulled fashion, which allows the moist bean to absorb the character of the air, redolent with spicy teak and sandalwood notes. Instead, it’s the practice on Timor to fully wash the beans, which leaves their finish cleaner but also often softer and duller. To our surprise, this particular high-grown lot showed a punchiness we haven’t tasted in a Timor coffee in some time. Its full-bodied complexity is familiarly Indonesian, while the fruity brightness shining through its umami undercurrent is more typical of the Pacific.
Though we only select the world’s highest quality Arabica beans, we found it interesting to learn that Timor is the only place in the world where Arabica and Robusta beans naturally crossed. The unusually hardy strain of Arabica that resulted is known as the “Timor hybrid.”