Here is our second natural processed coffee from Timor-Leste. Like Laclo, Timor-Leste Atsabe punches above expectations and is so flexible to brew. I cannot get over how well this works in filter and espresso. As you might guess from the varietal line-up, the potential for soft, low acidity is there and more than delivers. If you like variety in your coffee drinking, I would really recommend giving this a go.
Region: Atsabe, Ermera
Altitude: 1400 – 1600 MASL
Variety: Hibrido de Timor, Moka, Typica
Roast: One Roast
|Aromatics: Cherry Cola Ripe blue fruit sugars and a little savoury/ grain.| Body: Creamy on cooling| Acidity: Low and sweet |
When hot, this has a soft sweet opening with just enough cherry-like acidity to make you smile. White brown and purple fruit sugars fill your mouth with a hint of drying grain in the finish. There is a point where it is like drinking 3D pear, followed by a dropping of the very subtle acidity and further ripening of the fruit sugars, that go from Cola-like to dark chocolate and then a touch of dry citrus. I am still in awe of these coffees from Timor Leste.
Set up on a La Marzocc Linea Mini with a new Hey Cafe Buddy
Espresso: (Advanced) 17g in 50g of espresso liquid in 30-35 seconds. Big tannins, with the softest acidity and bags of complexity. Almost unbelievable for this level (lightness of roast).
In milk-based drinks, this just works in our standard recipe of 1:2 (1 part coffee into 2 parts of espresso out in grams) 16-18g into 32-36g out in 30+/- seconds,
9oz: malty, banana milk, creamy with a touch of ripe carob on cooling.
In a 6oz drink with the same 1:2 espresso, this is (without sounding predictable) a more intense version of the 9oz, with lots of dark chocolate.
About this lot:
Timor-Leste celebrates its 21 years of sovereignty this year (2023). Timor-Leste has its oil reserves, but they are beginning to run dry. In its place, coffee is set to become that nation’s most vital export. Historically, coffee production is low-yielding and badly paid in Timor-Leste with prices formerly based on the commodity market. Raw Material Coffee has been instrumental in finding markets for higher quality coffee and solving the diverse challenges to selling in the specialty market; helping with financial, legal, cultural, infrastructural, and technical issues.
This coffee has come via Raw Material, a not-for-profit company that reinvests all of its profits back into its and our coffee producers.
Liking this coffee? Why not share your brews with us at JGCinsta