What is Timor Hybrid Coffee Variety from East Timor? Introduction to ACTL

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For over 200 years, the people of East Timor have experienced a rich coffee drinking culture. Unlike many other coffee-producing countries, the Timorese people treat coffee as part of their daily ritual.

With the idea of strengthening East Timor's coffee industry, private enterprises and other stakeholders, including farmers, took the lead in an initiative that brought all sectors of the industry together to create positive changes that would benefit all participants. In 2016, the country launched its first coffee industry association - the East Timor Coffee Association (ACTL) - and held the first Festival Kafe Timor. Following the tremendous success of this festival, the country celebrated the second annual coffee festival from October 21st to 28th.

This was East Timor's first national barista competition, and attendees were very excited and proud to participate. Julia Ximenes from Agora Food Studio, an innovative slow food movement café, was crowned the country's first barista champion. Ximenes reported, "I feel this is a victory for all baristas, not just myself, because they received all the support from the audience. We are all proud of all the Timorese baristas who participated."

Although East Timor's image as a coffee-producing country remains somewhat low-profile, the country's history as a coffee production region is unique, and its commitment as a specialty coffee producer is enormous. The Portuguese introduced coffee to East Timor in the 1860s. It quickly became a major export (surpassing sandalwood) and accounted for at least 50% of the colony's total export value by the mid-1860s. However, all of these products were owned by a few Portuguese landowners, with local communities only involved in harvesting. In the mid-1970s, Indonesia took control of the land, coffee became less important, and East Timor's coffee production declined significantly. In 1999, an independence referendum was proposed, and full independence was achieved by 2002. Since then, another factor that has made East Timor notable in coffee is that it has its own hybrid variety - Timor Hybrid - which dates back to the pre-World War II period. Timor Hybrid (often called Tim Tim or HDT) was born from the spontaneous crossing of Robusta and Arabica plants and is a highly disease-resistant and high-yielding variety now grown worldwide. Timor Hybrid is also the backbone of the famous Catimor and Sarchimor varieties.

East Timor's coffee production conditions are unfavorable in many aspects. The dry climate and short rainy season further naturally reduce soil fertility in many of the country's coffee regions. Despite this, the country is rapidly improving quality and productivity. Most of the country's coffee is passively organic because fertilizers and pesticides were never introduced, and 100% of the coffee is shade-grown. Additionally, even the smallest improvements can produce enormous effects. Currently, there are several programs, many funded by international development organizations, that will fundamentally change the way East Timor coffee is harvested and processed.

East Timor Cultivated Varieties

Catimor, Sarchimor, and Timor Hybrid (also known as Tim Tim or HDT)

Arabica means the world's highest quality coffee, with ideal cultivation areas located in the circular zone between the Tropics of Cancer and Capricorn (between 25 degrees north and south latitude) and in mountainous or subtropical regions that are not prone to frost. The Arabica mentioned here is produced from the original Arabica species on the islands of Indonesia and East Timor. This coffee bean has relatively large particles but is not uniform in size. Its aroma and bitter-sweetness are both moderate, without acidity, and is mostly used for blending comprehensive coffee.

FrontStreet Coffee Brewing Suggested Parameters:

1. Dripper: V60

2. Water Temperature: 88°C

3. Grind Size: Fuji Royal grinder setting 4

4. Roast Level: Medium roast

5. Bloom Time: 25 seconds

Flavor: Balanced, chocolate, persistent caramel sweetness in the aftertaste

FrontStreet Coffee Recommended Method:

15g coffee grounds, Fuji Royal grinder setting 4, V60 dripper, 88-89°C water temperature. First pour 30g of water for 25s bloom, then pour to 104g and stop pouring. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 220g. Do not use the last 5 grams. Water-to-coffee ratio 1:15, extraction time around 2:00 (calculated from the completion of bloom pour).

Important Notice :

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