Description
The Cooperativa Cafe Timor (CCT) works with very small farms in East Timor; most land owners own less than a hectare of land. The CCT was established in 1994 with the help of the USDA and NCBA. and in 2001, the cooperative obtained Fair Trade certification. The farms are located in Maubesse, an area of high altitude and a sub-district in the Ainaro district; Atsabe, in the Ermera district; the Lequisa district; and the Aifu region. The coffee from East Timor was originally planted over 400 years ago by Portuguese colonists. However, after an epidemic of coffee leaf rust, the replanting of plants occurred and led to the creation of a new coffee varietal of Hibrido de Timor.
This is a Swiss Water Process® decaffeinated coffee from Timor-Leste. The Swiss Water® Process uses pure green coffee extract and proprietary carbon technology to remove caffeine from green coffee beans. Swiss Water® has specified the pore size of the carbon to match the caffeine molecule to ensure only the caffeine is trapped when the caffeine is captured from the green coffee extract. The Swiss Water® Process is certified organic and 100% chemical free.
SWP coffees can be a little more challenging to roast than MWP, although many love them just as much or more. The color can stall a bit pushing a medium roast, then suddenly look oily. Watch the expansion in size to mark first crack, and a little sheen to mark a strong medium roast. Hints of oil to mark a dark roast. The second half of the roast can go pretty quickly.
A thicker and creamier cup on the chocolatey side with a very sweet edge. Reminiscent of the Decaf Sumatra, but more delicate in its tones; decently less peaty earthiness. Lower acidity stronger cup, pulls some spicier tones at the darker roasts that stronger coffee fans will love.
Roasting Notes:
Avoid really light roasts – one will taste more of the decaf processing than the beans themselves. Colors during are darker than caffeinated, careful not to get it too light. Can trick some, if seeing splotchy colors on a single bean, you are still in the light roast range. Push this one until you see a slight sheen on the surface for a nice medium roast, or a hint of oil if you like darker roasts. We preferred a full city roast, which gave it that really nice chocolaty kick without burning out too much. Will work well from a city plus to French.
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