Timor-Leste, Kailitau Coffee
What we taste: |
Tropical papaya, fresh dates, vanilla cream |
Sweetness: |
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Acidity: |
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Body: |
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Origin |
Timor-Leste, Kailitau |
Farm: |
Lekisala, Taurema |
Producer: |
Hatlalal, Loiludo |
Process: |
Honey |
Elevation: |
1400-1900 masl |
Varietals: |
Timor, typica |
Certified: |
Fair Trade |
Roast Level: |
01/06 |
BREW TIPS
WATER QUALITY
Water plays a crucial role in crafting an exceptional coffee experience. We recommend using mineral water with a soft Total Dissolved Solids (TDS) count, ideally below 150 ppm, to ensure optimal flavor clarity.
RESTING YOUR COFFEE
During the resting period, harsh and astringent notes—sometimes perceived as a ‘roast’ character—gradually mellow, allowing the coffee’s true flavors to emerge. We suggest resting our coffees for at least 10 days after roasting. For particularly dense coffees, we often find that flavor continues to develop beautifully beyond six weeks.
BREWING APPROACH
Our philosophy on coffee is simple and extends to brewing. Whether using immersion, percolation, or espresso methods, our roasts are designed to perform well across all brew styles. We believe in a regimented, sensory approach that highlights the coffee’s innate qualities and inherent characteristics.
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