TIMORUL DE EST (EAST TIMOR) Emera Gr 1 Double Picked Wet Hulled
Description
PROCESSING: Wet Hulled; SCA Score: 83.5 pts
Notes of sweet peach, black tea, spices, and a light lemon-like acidity, with a round body and fruity hints of berries
ROAST PROFILE: Suitable for Espresso and Filter preparation.
GRINDING: Whole beans (Standard Delivery).
DEGASSING PERIOD:
- Espresso: 10-14 days
- Filter: 7 days
To provide you with freshly roasted coffee, at KESTAR COFFEE, coffee is roasted only on order and is available as whole beans (standard) or ground, delivered in special packaging with a degassing valve.
If you wish to receive ground coffee, before finalizing your order, please mention in the "ORDER COMMENTS" section how you prefer it: for espresso, filter, Turkish coffee, etc.
PROCESSING: Wet Hulled; SCA Score: 83.5 pts
Notes of sweet peach, black tea, spices, and a light lemon-like acidity, with a round body and fruity hints of berries
Coffee from East Timor is an authentic expression of a complex history and a privileged geography, intertwined to give rise to a beverage with deep character and distinctive nuances. Coffee cultivation in this region has deep roots, dating back to the Portuguese colonial period when plantations were first introduced. After gaining independence in 2002, coffee became not only a vital source of income for small farmers but also a symbol of resilience and reconnection with the land.
East Timor is located in the Indonesian archipelago, on the eastern side of the island of Timor, benefiting from mountainous topography and a tropical climate ideal for growing specialty coffee. The Ermera region, situated in the western part of the country, is considered the heart of coffee production due to its high altitudes, fertile soils, and balanced microclimate. Here, coffee trees are traditionally grown in agroforestry systems alongside shade trees, which support biodiversity and help protect the local ecosystem.
A defining aspect of coffee from Ermera is the attention given to bean selection. The practice of double picking involves harvesting coffee cherries by hand in two distinct stages to ensure that only fully ripe cherries are processed. This meticulous method contributes to superior coffee quality, reducing defects and enhancing the clarity of the flavor profile.
Wet hulled processing, locally known as giling basah, is a technique specific to the region and rarely found outside the Indonesian archipelago. After pulping and a brief fermentation, the beans are partially dried before the parchment is removed, resulting in higher moisture content at the time of hulling. This method profoundly influences the coffee’s character, producing a sensory profile with a full body, earthy notes, hints of tobacco and dark chocolate, and a well-integrated, moderate acidity.