Timor-Leste Atsabe Washed Coffee Beans. Cocoa and Peanut Butter. Organic and Velvety
Timor-Leste Atsabe Washed Coffee Beans. Cocoa and Peanut Butter. Organic and Velvety
Timor-Leste Atsabe Washed Coffee Beans. Cocoa and Peanut Butter. Organic and Velvety. In three sizes.
Timor-Leste Atsabe Washed Coffee Beans. Cocoa and Peanut Butter. Organic and Velvety
Timor-Leste Atsabe Washed Coffee Beans. Cocoa and Peanut Butter. Organic and Velvety
Timor-Leste Atsabe Washed Coffee Beans. Cocoa and Peanut Butter. Organic and Velvety. In three sizes.

Timor-Leste Atsabe Washed - Cocoa & Peanut Butter | Organic & Velvety

$55.00

The result of a direct-trade relationship with local producers in Timor-Leste's Emera Municipality, this single origin is perfect for those seeking an organic and ethically sourced cup of liquid gold. Expect full-bodied and nutty, with cocoa and peanut butter notes, and a velvety finish. A real all-rounder, Timor-Leste carries effortlessly through milk or makes for a timeless-tasting black brew.

Our latest lot of Atsabe Washed boasts a rounded acidity reminiscent of green apple and peach.

Region/Origin: Atsabe, Ermera Municipality - Timor-Leste

Process: Washed 

Varietal: Hibrido de Timor, Moka, Typica

Altitude: 1400-1600MASL

Roasting Profile: Espresso Medium

Best Served: White or black

Under the guidance of Raw Material, producers in the Atsabe region abide to best picking practices, with only ripe cherries being picked and sold for processing. The cherries are first floated in water and are sorted by density, with the low density, less mature cherries that float to the surface removed to be processed separately and sold at the local market. Workers then meticulously hand-sort the higher-density mature cherries, removing all damaged or underripe fruit by eye.

The harvest is then pulped, separating the cherry from the parchment coffee.  Fermentation time varies from 16-24 hours, depending on the altitude of the washing station, which ranges from 1,000-1,8000 MASL. Once fermented, the parchment is washed again and residual 'floaters' and cherry skin is removed in the process. These floaters are not discarded, but instead sold with other low density coffee at the local market.

The parchment is then transported to raised beds, where they are dried in high sun for one month. The lots are turned regularly to ensure even airflow and sun contact. When the cherries have reached a drying level of around 14%, the coffee is then transported to lower altitudes with higher temperatures, to complete the drying phase. Once complete, the cherries are separated from the parchment, and prepared for export at the Railaco dry mill. In efforts to minimise waste, the remaining cherry is saved for redistribution as fertiliser to be used by the farmers who grew the harvests.

For more information on our relationship with local producers in Timor-Leste click here.