East Timor Coffee - Timor from the Maqiu Family Farm in the Durlassiga Growing Region

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East Timor Coffee: Flavor and Taste of Muqiu Family Farm in the Durisca Region

Most of East Timor's coffee is grown by small farms using organic methods. While the quantity is not large, the quality is excellent. The coffee has a high body and purity with a spicy aroma, making it suitable for various degrees of roasting. Whether in appearance or taste, it can be compared to high-quality Java varieties. Arabica coffee beans produced in Indonesia and East Timor islands are relatively large, though not uniform in size. The aroma and bitterness are moderate, with light fruit acidity. Notes include licorice, walnut biscuits, rice fragrance, grapefruit acidity and texture, and a chocolate finish.

East Timor's coffee benefits the local people significantly because most of the trading profits go to production cooperatives composed of organic coffee farmers, rather than exporters. Coffee from this region is famous for its rich and deep flavor, typically with leather and tobacco notes. East Timor, located between Indonesia and Australia, was formerly a Portuguese colony. After Portugal left in the early 1970s, Indonesia invaded and brutally persecuted the islanders, leading East Timorese people to pursue independence. After years of struggle, they finally elected their own president in 2002.

East Timor is likely the world's largest producer of organic coffee because the deteriorated security due to the independence movement over the past 30 years prevented chemical fertilizers and pesticides from being transported to remote coffee fields. Coffee farmers rarely use pesticides and almost exclusively use natural organic fertilizers for cultivation.

East Timor is a small island located between Indonesia and Australia. It was formerly 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.

Coffee Specifications

Region: East Timor

Green Bean Processing Method: Natural process (dry method)

Flavor Profile: When it comes to Indonesian coffee, people might be more familiar with Mandheling, Java, or Sulawesi. However, East Timor also cultivates distinctive Arabica beans. This coffee bean has moderate aroma and bitterness, without acidity, making it a full-bodied, smooth, and exceptionally potent organic coffee.

Coffee beans are a major export of East Timor. Former Agricultural Director Carla Scarlato pointed out that East Timor's annual budget is about $100 million, yet the profits from coffee beans are sufficient to support 50% of East Timor's budget. This is the cornerstone of East Timor's future economic autonomy. How to further enhance coffee production capacity and expand international markets has become key to whether East Timor can achieve self-governance sooner.

East Timor is most famous for its organic coffee, interestingly related to the deteriorated security during the independence movement. Because chemical fertilizers and pesticides could not be transported to remote coffee fields, coffee farmers rarely use pesticides and almost exclusively use natural organic fertilizers for cultivation.

Statistics also show that East Timor's export volume of organic Arabica coffee is 40% higher than that of pesticide-treated Arabica beans. East Timor coffee uses the natural processing method, with a body comparable to Mandheling but with a special oily or asphalt flavor, different from Mandheling's earthy flavor. Some connoisseurs particularly enjoy this alternative flavor. Like Java beans, East Timor coffee is a soft bean, with the first and second cracks occurring quickly during roasting, so care must be taken not to over-roast. Some land developers in East Timor foresee the future of coffee and are preparing to invest. Lima is one of them, who stated, "I plan to abandon the beach development project and invest funds in coffee cultivation because this is where East Timor's future lies and is worth betting on." After East Timor expands its coffee production capacity, people will more easily enjoy good coffee with a petroleum-like flavor.

High-altitude East Timor organic coffee beans are organically cultivated, belonging to the Arabica species, with a commitment to no chemical fertilizers, pesticides, or herbicides. The coffee grown this way is absolutely pollution-free, high-quality coffee. For coffee lovers, high-altitude East Timor organic coffee is a natural food without chemical fertilizers; it absorbs the nutrients inherent in nature itself. The production of this product is not abundant, so connoisseurs who appreciate top-quality coffee should not miss it. This coffee bean is not acidic, not bitter, not astringent, with a sweet, fragrant, and rich taste—full-bodied, smooth, and exceptionally potent organic coffee.

Arabica (Coffee Arabica) represents the highest quality coffee in the world. Ideal growing locations are in the ring-shaped zone between the Tropic of Cancer and Tropic of Capricorn (between 25 degrees north and south latitude) and in mountainous areas or subtropical regions where frost is unlikely. More representative varieties include Costa Rica and Guatemala in Central America; Colombia and Brazil in South America; Kenya and Ethiopia in Africa; and Sumatra and Mandheling in Indonesia. Its production accounts for approximately 70-80% of the world's total production. The Arabica mentioned here refers to the original Arabica species produced in Indonesia and East Timor islands. These coffee beans are relatively large, though not uniform in size, with moderate aroma and bitterness, without acidity, and are mostly used for blending comprehensive coffee.

Detailed Information

Origin: East Timor

Grade or Variety: East Timor

Taste: Without acidity, moderate bitterness.

Aroma: Moderate aroma.

Visual: Although the beans are large, their size is not uniform, with color differences between raw and roasted beans.

Region: Durisca Region

Producer: Muqiu Family Farm, 1800m

Processing: Washed

Flavor: Licorice, walnut biscuits, rice fragrance

FrontStreet Coffee Recommended Brewing Method:

Dripper: KONO dripper

Water Temperature: 88°C

Grind Size: Fuji grind setting 4

Brewing Method: Water-to-coffee ratio 1:14, 17g coffee grounds. First pour 25g water, let it bloom for 30 seconds. Second pour to 238g water, extraction time approximately 2:30 minutes.

Analysis: The bottom of the KONO dripper does not have many ribs, causing the filter paper to fit tightly against the dripper, which restricts airflow. This allows water and coffee grounds to have a longer contact and steeping time in the dripper, ensuring extraction time and rate for coarse grinding. This enables the coffee grounds to be fully extracted, enhancing the rich body and making the flavor more concentrated.

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