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19. December | Raimutin - Timor-Leste Filter

Cedar, Liquorice, Chocolate

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.

Cultivation
Grown with love by great farmers. 100% Arabica coffee, harvested when ripe and carefully processed. Sustainable and fairly traded.
Packaging
Our tins contain 50g and are 100% recyclable. No mixed materials.
Brewing
Use your tried-and-tested recipe as a starting point for this roast, or get help from our Brew Guides.

19grams Kaffeeadventskalender 19 Dezember Timor-Leste

Bloody Good Advent

– Since 8 years

To the coffee

Cedar, Liquorice, Chocolate

Score:
Sweetness:
Acidity:
Mouthfeel:

Body:

Variety: Hybrido de Timor, Moka Typica
Processing: Washed
Harvesting Year: 2021
Drying Time: etwa 14 Tage


Suggested brew recipe:
16g coffee, 250g water, medium grind setting, brewing time: 2,5 mins

About the Coffee

Der Kaffee der Hybrid aus Moka und der Typica-Varietät. Er wird vollständig gewaschen und anschließend 20-25 Tage lang auf Hochbetten getrocknet, sowohl aus traditionellem Bambus als auch im afrikanischen Stil. Afrikanische Betten sind erhöhte Holzbauten, die es erlauben, dass die Kirsche gute Luftzufuhr hat und nicht schimmelt. So können durch durch das Trocknen der Bohne in der Frucht sehr aromatische Kaffees zu erzeugt werden. Durch die intensive Noten von Zedernholz, Lakritze sowie Vollmilchschokolade lernt du eine ganz neue Seite von Kaffee kennen!<br>

About the Farm



Relationship:
new partner
Producer:
Raimutin Wet Mill
Type of Farm:
eigentümergeführte Mühle

Region, Country: Raimutin village, Atsabe, Ermera, TL
Altitude:
1.400 masl
Soil type: fruchtbare Böden
Fertilisation method: organic
Shadow Type: im Schatten gewachsen
Processing location:
Raimutin Wet Mill
Number of varieties: verschiedene
Harvest season:
Sept - Dez



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Sustainably grown

Carefully grown and processed by our partners.

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Recyclable packaging

No mixed materials in our coffee bags, therefore easy to recycle.

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