19. December | Raimutin - Timor-Leste Espresso

LEARN ABOUT THIS COFFEE

Character

Exciting new flavours in your cup - a more woody, earthy profile - liquorice notes.

Recommended brewing ratio

1:2 ratio, 19gr coffee for 40gr Espresso, brewing time: 30-35 secs.

Coffee from Timor leste

About the coffee

Gaining independence in 2002, Timor-Leste is one of the youngest countries in the world. As the country finds stability, the development of the agricultural sector is quickly becoming an important pillar in the structural transformation of the country's economy. Coffee is Timor-Leste's most important crop, and with the end of oil revenues, improving the coffee sector is critical.

The coffee of the hybrid of Moka and the Typica variety. It is thoroughly washed and then dried for 20-25 days on raised beds, both traditional bamboo and African style. African beds are raised wooden structures that allow the cherry to have good airflow and not mould. This allows very aromatic coffee to be produced by drying the bean in the fruit. The intense notes of cedar wood, liquorice and milk chocolate will introduce you to a whole new side of coffee!

About the farm

The Raimutin washing station serves as a central hub for processing the cherries of the producers in the community of Ermera. Located at 1400 metres above sea level, the washing station serves not only as a place for purchasing, processing and drying cherries, but also as a meeting place for the village council and neighbourhood leaders. In order to expand the reach of specialty coffee as a viable option, training is also important. The washing station has served as a hub for training in cultivation, harvesting and processing for local producers.

Gehobene Betten zur Trocknung der gewaschenen Bohnen.Wenden der Bohnen zur gleichmäßigen Trocknung.

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