East Timor Ermera Aifu

The hybrid of coffee grown in Timor has some robusta strains in it, and while it doesn't hurt the taste of their coffee, it does give it quite a bit extra caffeine. Actually, the quality of Timor beans has been improving year after year, and it's to the point where there are some cool undertones in the various microlots being sold now. This one is from Ermera growing region. This batch is from a particular village called Aifu and boasts subtle undertones of dried cherry, caramel, tobacco. We sometimes roast Timor coffee extremely dark like an Italian roast, and it holds up very well. This is a wet-hulled processed coffee, just like a Sumatra or Bali or Java, so you really can't take it light. The minimum roast is right at 2nd cracks, and it's not particularly interesting at that level. Hints of cherry, bright acidity, fairly clean, fairly sweet. But nothing I'd go back for a 2nd mug of. 15 seconds of 2nd cracks gets you closer. Not too complex, but nice thick body makes it a satisfying