Here is our second natural processed coffee from Timor-Leste. Like Laclo, Timor-Leste Atsabe punches above expectations and is so flexible to brew. I cannot get over how well this works in filter and espresso. As you might guess from the varietal line-up, the potential for soft, low acidity is there and more than delivers. If you like variety in your coffee drinking, I would really recommend giving this a go.
Region: Atsabe, Ermera
Altitude: 1400 – 1600 MASL
Variety: Hibrido de Timor, Moka, Typica
Roast: Light Filter, cooled dropped for development.
|Aromatics: Ripe, fruity and a little savoury| Body: Creamy on cooling| Acidity: Low and sweet |
From the off, Atsabe has a very soft and ripe, subtle acidity with an intriguing savoury, spicy finish. In the first phase of cooling, there is something close to a cherry cola vibe with the finish elevating in sweetness and a hint of acidity. The more you taste this, the more the finish determines the drink*. The depth of savoury, spice, and chocolate in the finish really defines the flavour. Before becoming completely cold, there was a real banana bread moment.
*As an example blackcurrants without a citric finish aren’t blackcurrants in my mind. One to think of when you are picking.
Set up on a
Espresso: (Advanced) 17g in 50g of espresso liquid in 30-35 seconds. Big tannins, with the softest acidity and bags of complexity. Almost unbelievable for this level (lightness of roast).
In milk-based drinks, this just works in our standard recipe of 1:2 (1 part coffee into 2 parts of espresso out in grams) 16-18g into 32-36g out in 30+/- seconds,
9oz: malty, banana milk, creamy with a touch of ripe carob on cooling.
In a 6oz drink with the same 1:2 espresso, this is (without sounding predictable) a more intense version of the 9oz. More banana and cosy ripeness.
About this lot:
Timor-Leste celebrates its 20 years of sovereignty this year (2022). Timor-Leste has its oil reserves, but they are beginning to run dry. In its place, coffee is set to become that nation’s most vital export. Historically, coffee production is low-yielding and badly paid in Timor-Leste with prices formerly based on the commodity market. Raw Material Coffee has been instrumental in finding markets for higher quality coffee and solving the diverse challenges to selling in the specialty market; helping with financial, legal, cultural, infrastructural, and technical issues.
This coffee has come via Raw Material, a not-for-profit company that reinvests all of its profits back into its and our coffee producers.
Liking this coffee? Why not share your brews with us at JGCinsta