Indonesian East Timor – Single Origin is a Roaster’s Select coffee from the Ermera Region of East Timor, processed using the traditional wet-hulled Giling Basah method. Ripe stone fruit brings gentle vibrancy to the cup, balanced by rich cocoa and warm earthy spice.

Its low acidity and medium-to-full body create a substantial, creamy mouthfeel, while the smooth texture gives the coffee a rounded and satisfying character. The finish remains clean and lingering, with soft cocoa and spice carrying through the palate.

Cupping Notes:

Aroma

Stone fruit sweetness opens the cup, accompanied by subtle earthy undertones and soft cocoa notes that add warmth and depth.

Acidity

Low acidity creates a smooth and rounded profile with minimal sharpness, allowing the richer characteristics of the coffee to take centre stage.

Body

Medium to full-bodied with a creamy, substantial mouthfeel and smooth texture that gives the cup weight and structure.

Flavour

Ripe stone fruit brings gentle vibrancy to the cup, supported by rich cocoa and warm earthy spice. The combination creates a balanced and complex profile, bringing together fruit character, depth and structure.

Finish

Clean and lingering with soft cocoa and spice remaining on the palate, leaving a smooth and satisfying aftertaste.

Coffee Profile

• Origin: Ermera Region, East Timor
• Type: Single Origin (Roaster’s Select)
• Processing: Wet-Hulled (Giling Basah)
• Harvest Period: April – September
• Roast Level: Medium
• Flavour Notes: Stone Fruit • Cocoa • Spice
• Body: Medium–Full • Creamy
• Acidity: Low

Serving Suggestions

• Best enjoyed black to highlight body, cocoa and spice complexity
• Excellent for full-bodied filter coffee
• Produces a rich, syrupy espresso

Preparation Guide

V60 (Highlighting Body & Depth)

• Dose: 20 g
• Water: 300 g
• Ratio: 1:15
• Grind: Medium

Method:

Bloom 50 g – 30 sec

Pour to 150 g

At 1:00, pour to 230 g

Final pour to 300 g

Total Brew Time: 2:15 – 2:30

Espresso (Rich & Syrupy)

Objective: Emphasise the coffee’s cocoa depth, stone fruit sweetness and warm spice, while building on its naturally substantial body.

• Dose: 18 g
• Yield: 38 g
• Time: 23–26 sec
• Temperature: 93°C
• Grind: Fine

Method:

Dial the grind for a controlled 23–26 second extraction. Aim for an even, steady flow to develop the cocoa and spice character while retaining the stone fruit sweetness.

Expected Cup:

• Rich cocoa character
• Ripe stone fruit sweetness
• Warm earthy spice
• Creamy, substantial body
• Smooth, lingering finish