Horsham Coffee - East Timor

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Origin

Duhoho Village near Letefoho town in East TImor

Variety

Hybrid de Timor and Typica

Processing

Washed

Altitude

1400 - 1600 masl

Roast Profile

Omni-Roast

Horham

Notes of Peach, Apricot & Caramelised Sugar

Coffee Facts

For filter we recommend a 1 - 16 brew ratio, and for espresso a 1 - 2.5 brew ratio.

This is our first ever coffee from East Timor (sourced by Falcon Specialty) and we are very excited to be roasting this for you! Really good speciality coffees from Asia can be difficult to find. Many coffees are produced using limited equipment, poor training and using a method called 'Giling Basah' (wet hulled) which produces some very unusual and often unpleasant flavours! This particular coffee has been very careful harvested and processed using the washed method more in the style of an African or Colombian coffee. The results are outstanding and they really show in the cup. You can expect well balanced but complex notes that include apricot, peach, caramelised sugar, raspberry and chocolate.

Duhoho is produced by 18 small holders who reside in the Duhoho village in East Timor. The farms are located at an altitude of 1400m to 1600m above sea level. Duhoho village is located in the center of Letefoho town where coffee growers from other villages visit twice a week to buy and sell daily necessities at a local market.

The group of farms are led by Senhor Miguel Babo Soares. Duhoho members focus on harvesting only fully ripe cherries and avoid contamination with defective ones. Only fully ripe cherries are hand-picked and the harvest finishes just after lunch to process all the cherries on the same day. Flotation of the coffee cherry is used to eliminate insect damaged beans followed by de-pulping (wet-processing) with a traditional pulping machine that each farmer possess. After the cherries are removed, coffee parchment is sorted again with a floater selection and fermented for 36 hours. After fermentation the coffee is washed again and sun-dried on drying tarpaulins.

Once the drying is complete the coffee is then transported to the capital and port town of Dili. All the green coffee beans are sorted by hand and with a colour sorter. This extra layer of sorting removed any defect that might have slipped through the process.