Timor Org. Washed Processed – Robusta

A washed processed Robusta! We usually stick with our Natural Processed Indian Robusta, but when this sample passed by our table, it was hard to resist. Definitely tastes like a Robusta but smoother, cleaner, and a bit more consistent being a washed processed.

Generally a blender component to create either a higher caffeine content brew, increase crema in espresso blends, or provide darker tones or spice in the cup. Can be used as a single origin coffee, but can be a bit potent. 

From family owned farms organized around the Cooperativa Café Timor (CCT), which has more than 20,000 members who live in the Ainaro, Ermera and Lequisa districts of East Timor.  Coffee cultivation on East Timor was originally established over 400 years ago by Portuguese colonists but leaf rust destroyed all production until a new coffee varietal called Híbrido de Timor was introduced in the 1900s.  Today, the average small producer cultivates coffee on less than one hectare of land.  CCT was established in 1994 with the help of the USDA and the NCBA (National Cooperative Business Association) to help small producers market their coffee internationally.  Through a free healthcare initiative, CCT has funded the operation of seven rural clinics, three mobile clinic teams and eleven community healthcare teams that have treated more than two million patients since 2001.

Tasting Notes: Best at a strong medium to dark roast. Fuller bodied, lower acidity, full of classic Robusta tones. Most call it an earthy spice, semi-grainy. A unique taste only found with other Robusta coffees. European espresso generally uses Robusta along with cheaper Latin American domestic coffee, so some might recognize the tones. This is a good example & grade of Robusta, but be in for something different if used to Arabica tastes.

Roasting Notes: Easy to roast, make sure to avoid lighter roast points. A little two toned final color in the roaster, but still considered easy to roast. Can take a little longer than basic arabica beans, they are dense and fresh. If in doubt on where to roast it to, just touching 2nd crack and cooling it out is a good starting spot.