Flavor and Profile of Timor's Ermera Mountain Lakou Village Smallholder Coffee? How to Use Kono

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Flavor and Profile of East Timor Coffee from Timor Ermera Mountain Region Lacau Village Small Farmers? How to Brew with Kono Dripper?

East Timor is a small island between Indonesia and Australia. After 450 years of Portuguese colonization and 25 years of Indonesian rule, the local people are generally not prosperous, especially farmers who are particularly impoverished. The vast majority of crop growers cannot afford pesticides or insecticides and other chemical agents, which has kept most of East Timor's land uncontaminated, making it an excellent organic coffee production area. In recent years, East Timor has overcome the economic collapse caused by past political turmoil, and with effective assistance from the European Union and the United States Agency for International Development (USAID), more wet processing facilities have been built. Equipment has been updated, switching to planting the stable and excellent quality Typica variety. East Timor coffee quality has gradually gained favor in the international coffee market, and of course, prices have also risen year by year.

Most East Timor coffee is grown by small regional farmers using natural farming methods. Production is not large, and coffee beans of varying sizes and uneven colors are common phenomena, but the quality is generally good. In terms of flavor performance, it has high body, unique spice notes, and balanced bitterness and sweetness, making it suitable for various different roasting levels.

Coffee Origin Information

Region: Ermera Mountain Area

Producer: Small farmers from Lacau Village

Altitude: 1500-1700 meters

Variety: Typica & Arabica

Processing Method: Washed

Coffee Origin: East Timor

Processing Method: Raw Washed

Taste Profile: Not acidic, not bitter, not astringent, sweet and fragrant, rich and mellow, full-bodied and smooth with a strong aftertaste

Flavor Description: Sweet citrus notes, pomelo green tea. With some floral aroma, berry fragrance, chocolate aroma, drupe aroma, and wine-like aroma

Notes: Without acidity, with moderate sweet and bitter notes, relatively large beans with varying sizes and considerable color differences between raw and ripe beans. Not acidic, not bitter, not astringent, sweet and fragrant, rich and mellow, full-bodied and smooth with a strong aftertaste. After drinking, the sweetness of caramel and cocoa persists for a long time. It is a coffee suitable for various degrees of roasting and flavor consumption, with endless flavor variations that make people savor it repeatedly.

FrontStreet Coffee's Recommended Brewing Method

Dripper: KONO Dripper

Water Temperature: 88°C

Grind Size: Fuji grinder setting 4

Brewing Method: Water-to-coffee ratio 1:14, 17g coffee grounds, first pour 25g water for 30s bloom, second pour to 238g water, extraction time around 2:30 minutes

Analysis: The KONO dripper doesn't have many ribs at the bottom, and the filter paper fits tightly against the dripper, achieving the purpose of restricting airflow. This allows water and coffee grounds to have longer contact and soaking 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.

Important Notice :

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Tel:020 38364473