THE FARM: This wet hulled coffee comes from a milling operation located in Railaco town, Ermera District of East Timor ("Timor Leste"). It comes from a collection of farms in the surrounding highland villages. Most of the coffee processed in Timor is wet process, where fermentation is used to remove much of the coffee fruit, the coffee laid to dry in its protective parchment layer. This lot takes a page from the wet hulled tradition of Sumatra, and involves the same initial steps down to fermentation, but then the coffee is stripped of the protective parchment layer almost immediately, drying the green coffee without the parchment layer intact. What a difference that micro-thin layer of organic material makes during the 1-2 week period that the coffee lets off 90% of its internal moisture. It allows the coffee to breathe as it dries, and has a huge impact on physical characteristics, and not to mention, the cup quality. The coffee is often a very dark greenish color. It can have a higher physical defect count from chips and broken beans too since it's run through hulling machinery while the beans are still wet and malleable.

OUR ROAST: The dry fragrance smells are sweetened by notes of barley malt and chocolate biscotti with almond. Some of the rustic wet-hulled characteristics start to peek through after adding hot water, a layer of vanilla caramel accented by rustic notes that are earthy and herbaceous. The flavors have a bittersweet mix of unsweetened cocoa and earth-toned cacao bar, along with hints of Oreo cookie, tarragon, a tobacco-like note, and oat milk in the aftertaste. This low acid, cocoa-laden coffee is ideal for espresso or as a body/bittersweet blend ingredient too.

*** All prices are per pound ***