How is the Flavor and Taste of East Timor High Mountain G1 Coffee Beans? The History of the Timor Coffee Variety Cultivation

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What are the flavor and mouthfeel of East Timor High Mountain G1 coffee beans? What is the cultivation history of the East Timor Timor coffee variety?

In East Timor, Maubesse's coffee, rubber, and rosewood are known as the "Three Treasures of Timor." This particularly highlights that coffee holds the highest economic importance in Timor. Located on a small island between Indonesia and Australia, East Timor decided to seek independence through a referendum at the end of August 1999 with the support of countries including Australia. It officially became independent at midnight on May 20, 2002. Coffee, known as the "foremost of the Three Treasures of Timor," is the most important economic crop in the country.

The Democratic Republic of Timor-Leste, commonly known as East Timor, is a country located at the eastern end of Timor Island in Southeast Asia. It was one of only two overseas colonies of Portugal in the Far East. At the end of August 1999, through a referendum with the support of countries including Australia, it decided to seek independence. It became independent at midnight on May 20, 2002, and officially joined the United Nations on September 27, 2002, becoming the 191st UN member state. The People's Republic of China was the first country to establish diplomatic relations with it.

The capital is Dili, the currency is the US dollar, and the population is approximately 1.269 million (2016 statistics). The official languages are Portuguese and Tetum. East Timor is located on a small island between Indonesia and Australia. Previously a Portuguese colony, in 1999, the World Coffee Producing Countries Association (ACPC) announced that East Timor is the world's largest organic coffee production area. East Timor's coffee, rubber, and rosewood are known as the "Three Treasures of Timor," which clearly indicates that coffee accounts for the highest proportion of Timor's economic importance. In the past, most people were quite unfamiliar with East Timor coffee until a Nobel Prize banquet held in Norway in 2001, where the organizers adopted a proposal to serve guests East Timor's original Arabica coffee, thus increasing its fame. The country is mountainous with dense forests, and has plains and valleys along the coast. Mountains and hills account for three-quarters of the total area. The highest peak, Mount Ramelau of Tatamailau Mountain, has an elevation of 3,495 meters. The plains and valleys have a tropical savanna climate, while other regions have a tropical rainforest climate. The average annual temperature is 26°C. December to March of the following year is the rainy season, while April to November is the dry season. Located in the tropics, the natural conditions are quite suitable for coffee cultivation. Past cultivation techniques all used organic methods, and this remains true today. Timor's soil environment, free from man-made damage brought by modern agriculture, thus has a unique natural environment; East Timor's high mountain wild coffee is characterized by high altitude, wild growth, and pesticide-free cultivation, enjoying international renown and a quality reputation. Most of East Timor's coffee is grown organically by small farms, with limited quantity but excellent quality. It has high purity and concentration with a spicy aroma, suitable for various degrees of roasting. Whether in appearance or mouthfeel, it can be compared to high-quality Java varieties.

The original Arabica coffee beans produced in Indonesia and Timor Island are relatively large in size, with moderate aroma and bitterness, and light fruit acidity. The mouthfeel is similar to the richness of Colombian coffee, with intense fruit aroma and delicate lipids that enhance the smoothness after drinking. It has excellent cleanliness, with sweetness and nutty aroma similar to Kona, rich and mellow flavor, full-bodied and smooth with a strong aftertaste. The lingering caramel and chocolate aroma reverberates in the mouth, while the sweet and sour fruit flavors of starfruit and plum become more pleasant amidst the subtle fruit acidity. This batch of Timor beans selected is from the Maubesse variety, 100% pure Arabica organic beans. This batch still exhibits typical Timor mouthfeel in terms of body and aftertaste, processed using the full washed method. After cupping, its acidity was preserved due to the washed processing method, and it can only be exported after several manual screenings before export. The beans are perfectly formed—a high-quality bean that offers excellent value for money.

East Timor's highest peak, Mount Tatamailau, has an elevation of 2,963 meters and is also the highest peak in all former Portuguese colonial areas. East Timor coffee beans are collected from wild coffee trees cultivated above 1,800 meters elevation around Mount Tatamailau. In 1999, the World Coffee Producing Countries Association (ACPC) announced that East Timor is the world's largest organic coffee production area. After East Timor's independence in 2002, the government vigorously promoted organic coffee cultivation and announced in the form of a decree that chemical fertilizers, pesticides, and other chemical substances are prohibited. East Timor high mountain coffee beans belong to the Arabica species, cultivated organically, adhering to natural food principles without chemical fertilizers or pesticides. They absorb the nutrients contained in nature itself, resulting in pollution-free, high-quality coffee. These coffee beans have moderate bitterness, with lemon and citrus acidity, mild acidity, a slight nutty chocolate sweetness, rich aroma, and abundant sweet aftertaste.

Coffee Information

Origin: East Timor

Altitude: 1,800 meters

Grade: Grade 1

Green Bean Processing: Raw Washed

Flavor: Clean and rich mouthfeel, intense fruit aroma, delicate lipids, long-lasting sweet caramel chocolate aftertaste.

In the past, most people were quite unfamiliar with East Timor coffee until a Nobel Prize banquet held in Norway in 2001, where the organizers adopted a proposal to serve guests East Timor coffee, thus increasing its fame.

Flavor: Without acidity, moderate bitterness, large beans with uneven sizes and considerable color difference between raw and ripe beans. Not sour, not bitter, not astringent, with a rich and mellow sweet flavor, full-bodied and smooth with a strong aftertaste. After drinking, the sweetness of caramel and cocoa persists for a long time. It is suitable for various degrees of roasting and flavored consumption, with ever-changing taste profiles that make people want to experience it again and again.

FrontStreet Coffee Brewing Recommendations:

Dripper: KONO Dripper

Water Temperature: 88°C

Grind Size: Fuji Royal grinder setting 4

Brewing Method: Water-to-coffee ratio 1:14, using 17g of coffee grounds. First pour 25g of water for a 30-second bloom. Second pour to reach 238g total water, with an extraction time of approximately 2:30 minutes.

Analysis: The KONO dripper doesn't have many ribs at the bottom, causing the filter paper to adhere closely to the dripper, which restricts airflow. This allows water and coffee grounds to have longer contact and steeping time in the dripper, ensuring sufficient extraction time and extraction rate for coarsely ground coffee. This enables the coffee grounds to be fully extracted, enhancing the rich mouthfeel and making the flavor more concentrated.

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