Our organic Timor green coffee beans are grown on the beautiful coast of East Timor. Roasted coffee beans from Timor normally have full bodied, spicy, chocolate and occasionally herbal notes. Timor green coffee beans are ideal for those who prefer a darker roast because of their ability to withstand heat, due to their dense composition.
Coffee from Timor is grown and produced by 494 small-scale farms and 16 cooperatives. The Timor varietal is a hybrid coffee that was bred for its natural resistance to diseases like coffee leaf rust. These organic Timor green coffee beans in particular are RFA certified.
It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.
Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.
A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.
Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.
Indonesia is famous for producing coffee with lower acidity and full flavors, and Timor is no exception. The town of Maubisse, in the Ainaro District of East Timor, is home to the Cooperative Café Timor (CCT), a group of farmers who helped restore an over-400-year-old coffee crop to its former glory, despite one major setback along the way.