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East Timor - Ermera, Washed
$5.80-6.80 per pound
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Cupping Score |
82 |
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Fragrance/Aroma: |
Cinnamon, cocoa, malt, dried fruit, leathery |
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Acidity: |
Cooked citrus, orange |
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Flavor/Nuances: |
Pie crust, pecan, Oreo Cookie, oats, clove, star anise, dried strawberry, cinnamon, caramel, green tea |
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Sweetness: |
Dark maple, Oreo cookie |
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Body/Mouthfeel: |
Sticky, heavy, dense |
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Finish/Aftertaste: |
Lingering, bakers cocoa |
This item typically leaves our Minneapolis warehouse within 1-2 business days of payment.
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In our roastery
East Timor is a new origin for us, and it showed up just as we were forecasting our needs for coffee from Asia-Pacific regions. As we were sample roasting, we were shopping for a coffee that would work as a component for Espresso for Darker Roasts as well as a dark roast single origin offering.
Because East Timor is a new origin to us, we roasted a sample roast following our standard profile to assess the quality of the green, and another sample roast at a dark roast level to see how it would work as a developed roast. Both roasts impressed us. We were happy to bring in this coffee at a quantity that will last for several months.
In your lineup
This coffee shines in more developed roast profiles. If you are looking for deep sweetness with complimentary acidity and no roastiness, a medium profile with 2:00 to 2:30 in development and +20F to +25F past first crack will present more dried fruit and pastry sweetness, while 3:00 to 3:30 in development to the start of second crack will present more cooked citrus, spice, and leathery notes.
Use our Profile
RoastPATH® profile recorded on an MCR-500 while roasting a 0.5-kilogram batch.
| 0:00 | 395°F | Charge |
| 1:01 | Turning Point | |
| 4:39 | Green < Yellow | |
| 8:01 | 391°F | First Crack |
| 11:23 | 428°F | Drop |
Origin: East Timor
Region: Letefoho, Ermera
Variety: Timor Hybrid, Typica, Catimor, Sarchimor (T5296)
Process Method: Washed
Altitude: 1400-1900 MASL
RoastPATH® ID: CI626-A02-0001
About
Ermera is East Timor's premier coffee-producing region, accounting for approximately half of the nation's total coffee production. The municipality, whose name derives from the Mambai language meaning "red water"—referring to the red waters flowing from the surrounding mountains—has been central to Timorese coffee cultivation since Portuguese colonial times.
Ermera's climate is characterized by distinct wet and dry seasons typical of tropical highlands. The region experiences average temperatures between 15-28°C, ideal for Arabica coffee cultivation. The soils, composed of silt, sandstone, and limestone, combined with high elevation and consistent rainfall, create optimal conditions for producing high-quality Arabica coffee. Coffee cultivation here is predominantly smallholder-based, with most farms ranging from one to two hectares, though some larger holdings reach seven to ten hectares. The combination of high altitude, rich volcanic soils, and favorable microclimate has established Ermera's reputation for producing some of East Timor's finest specialty coffees.