What are the characteristics of East Timor mountain organic coffee? Coffee cultivation in East Timor

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East Timor: A Unique Coffee Origin

Although East Timor remains somewhat低调 as a coffee-producing nation, the country's history as a coffee origin is unique, and its commitment to specialty coffee production is immense. 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 this production was 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 by 2002, full independence was achieved.

Since then, another factor that has made East Timor notable in coffee is its own hybrid variety - Timor Hybrid - which dates back to the pre-World War II era. Timor Hybrid (often called Tim Tim or HDT) was born from the spontaneous cross-pollination of Robusta and Arabica plants, making it a highly disease-resistant and high-yielding variety now cultivated worldwide. Timor Hybrid also serves as the backbone for the renowned Catimor and Sarchimor varieties.

Highland East Timor Coffee Characteristics

Highland East Timor coffee is cultivated using natural farming methods. The trees belong to the Arabica species, with a firm commitment to avoiding chemical fertilizers and pesticide-herbicide applications. The resulting coffee is absolutely pollution-free, superior quality coffee. Highland East Timor coffee contains no chemical fertilizers, absorbing nutrients naturally stored in the environment itself.

Flavor Profile

East Timor coffee beans produce a top-tier organic coffee that is not acidic, not bitter, not astringent, but rather sweet, fragrant, mellow, and rich. It offers a full-bodied, smooth mouthfeel with a remarkably long-lasting finish.

About Arabica Coffee

Coffee Arabica signifies the world's finest coffee. Ideal cultivation locations are in the环形地带 between the Tropics of Cancer and Capricorn (between 25° north and south latitude) and in mountainous or subtropical regions less prone to frost. The Arabica mentioned here refers to the original Arabica species produced in Indonesia and East Timor islands. The coffee beans are relatively large though not uniform in size. Both aroma and bittersweetness are moderate, without acidity, and are mostly used for blending comprehensive coffees.

FrontStreet Coffee Brewing Recommendations

Brewing Parameters:

1. Dripper: V60

2. Water Temperature: 88°C

3. Grind Size: Fuji Royal R-4 grind setting

4. Roast Level: Medium roast

5. Bloom Time: 25 seconds

Flavor Notes: Balanced, chocolate, persistent caramel sweetness in the finish

FrontStreet Coffee Recommended Brewing Method:

Use 15g of coffee ground at Fuji Royal R-4 setting, V60 dripper, water temperature 88-89°C. First pour 30g of water for 25s bloom, then pour to 104g and pause. Wait until the water level drops to halfway, then continue pouring slowly until reaching 220g total. Avoid the last 5g. Water-to-coffee ratio 1:15, extraction time approximately 2:00 (timing starts after bloom and final pour).

Important Notice :

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