032: Timor-Leste Launa. Washed. Hibrido de Timor, Moka and Typica.

Timor-Leste Launa

Washed

Hibrido de Timor, Moka and Typica.

Origin: Timor-Leste

Region: Ermera Municpailities

Producer: Villagers of Launa

Altitude: 1800-2200mts

Varietal: Hibrido de Timor, Moka and Typica.

Process: Washed

Harvest: 2021/2022

Importer: Raw Material

Cupping Score: 85.25

Roasted for Espresso

We taste: Green Apple, Black Tea and Milk Chocolate

The Story:

Our 2nd longest partnership is with Raw Material and their producer’s they work with in Emera in Timor-Leste. This year I’ve chosen a lot called ‘Launa’. Which I have found to be bursting with heaps of malic acidity than reminds me of Granny smith apples. Alongside this, pleasant black tea and milk chocolate sweetness.

Coffee here grows in the forests; shaded, untouched, and organic by default. Ripe cherry is first floated in water, to separate the fruit by density. The higher the density, the higher the quality of the coffee. This leaves the low density, less mature cherries to float to the surface, which are easily removed from the water. Though not used for export, these cherries are processed separately, and sold to the local market.

The station staff then meticulously hand-sort the freshly picked and well-sorted cherry, removing all damaged or underripe fruit by eye. This well-sorted harvest is now pulped, separating the cherry from the parchment coffee. The coffee then undergoes fermentation for a full 24 hours.

Once this stage is complete the parchment is washed again, removing any residual floaters and cherry skin in the process. These floaters are not discarded, but instead are sold with other low density coffee into the local market.

The parchment is then transported to raised beds, where the coffee is dried in high. The staff turn the lots regularly to ensure even airflow and sun contact, for a duration of between 15 - 20 days. When the coffee has reached a drying level of around 14%, the coffee is then transported to lower altitudes with higher temperatures, to complete the drying phase.

Once the drying is complete, the coffee is prepared for export at the Railaco dry mill.