Coffee Description
This medium roast, full bodied coffee has aromas of dark chocolate, tobacco and dried fig. The well balanced, low acidity of this coffee compliments the decadent, bold flavors of dark chocolate, tobacco, caramel, and roasted marshmallow. A sweet, lingering finish of cocoa powder, caramel and dried fig with hints of earthiness throughout, beckons just one more cup before you start your day.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Medium
Variety
Timor
Process
Washed
Elevation
800-1600 masl
Region
Other
About Cooperativa Cafe Timor of Indonesia
East Timor is sourced from family-owned farms organized around the Cooperativa Café Timor (CCT). More than 20,000 members belong to CCT and hail from the Ainaro, Ermera and Lequisa districts of East Timor. The co-op was established in 1994 with the help of the USDA and the NCBA (National Cooperative Business Association) to assist small producers to market their coffee internationally. Through a free healthcare initiative, CCT has funded the operation of seven rural clinics, three mobile clinic teams and eleven community healthcare teams that have treated more than two million patients since 2001.
Coffee cultivation on East Timor was originally established over 400 years ago by Portuguese colonists but leaf rust destroyed all production until a new coffee varietal called Híbrido de Timor was introduced in the 1900s. Today, the average small producer cultivates coffee on less than one hectare of land.
Indonesia
Our coffee expert
Aubrey Mills
6+ years experience as Coffee Taster, Wholesale Director, barista and Coffee Quality Director.
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe.
She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.”
Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
had this to say:
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe. She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.” Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
"Full of rich flavors, this is a traditional tasting coffee. I taste toasted marshmallow, bakers chocolate in the front with a nice long finish that is sweet like molasses."
Caffe Vita
From their beginnings at the base of Seattle’s Queen Anne neighborhood, independent, locally-owned Caffe Vita has been roasting coffee since 1995. And that’s just the tip of the iceberg! Before sustainability and fair trade became buzzwords, they were helping pioneer the Farm Direct movement, because they’re not just passionate about good coffee. They’re committed to developing long-term, mutually fruitful relationships with the farmers who grow that coffee. This mission leads them all over the globe in search of exceptional coffees, and every coffee they purchase must have a fully traceable path from farm to roaster.
Caffe Vita now operates nine cafes including roasteria cafes in New York City and Portland. But expansion has not changed their commitment to sustainability for farmers or their own community. They offer Public Brew School classes on how to brew better coffee at home, and work with many charities in their area, including Farestart, Arts Corps, Food Lifeline, Music Cares, and more.
