Timor-Leste Atsabe Natural Nº 257 (VR Experience)
Timor-Leste Atsabe Natural Nº 257 (VR Experience)
Timor-Leste Atsabe Natural Nº 257 (VR Experience)
Timor-Leste Atsabe Natural Nº 257 (VR Experience)

Timor-Leste Atsabe Natural Nº 257 (VR Experience)

£13.50

Tastes Like:

Apricot, Orange, Summer Fruit Cordial

Roast:

This rural coffee growing community in Atsabe, Timor-Leste, produces both washed and natural styles. Therefore tasting both is the perfect way to see how Read more

About Timor-Leste Atsabe Natural Nº 257 (VR Experience)

This rural coffee growing community in Atsabe, Timor-Leste, produces both washed and natural styles.


Therefore tasting both is the perfect way to see how processing techniques impact flavour and this natural version couldn’t be more different than the more classic washed - with floral aromatics and syrupy sweet fruit notes.

Size: SMALL 250g

£13.50
£38.00

Grind: WHOLE BEAN

Whole Bean If you grind your own beans
Cafetiere Suitable for Cafetiere & Chemex, coarse grind
Filter Suitable for Drip & V60 filters, Aeropress & Stovetop
Espresso Suitable for Espresso machines (for DeLonghi choose Filter grind)
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Delivery information

Roasted & dispatched the next working day with Royal Mail Tracked service.

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Timor-Leste

Process

Natural

Producers

Smallholders

Grown

Atsabe, Ermera

Altitude

1400m-1600m

Varietals

Hibrido de Timor, Moka, Typica

The region of Ermera produces the highest volume of coffee of all of PNG’s thirteen municipalities. Agriculture is fast becoming the country’s primary source of income as oil reserves begin to plummet.

The region is remote and the altitudes difficult to scale. But the building of more washing stations in recent years has enabled more speciality coffee to be produced, where the process of cherry pulping, fermenting and drying can be carefully controlled to ensure the best coffees are prepared for export.

Any coffee that doesn't fulfil strict criteria for speciality is separated and sold to local markets - nothing goes to waste.

This natural processed lot is comprised of hand-sorted coffee cherries that are left to dry on high raised beds for one month. They need to be regularly turned for good airflow and even drying. Once the cherries have reached a 14% moisture content, they are transported to lower altitudes (higher temperatures) for the final drying phase. The removed cherry fruit and skins are repurposed for fertilizer and the coffee beans begin their journey to shipment.

Ash says...

Try this coffee side by side with the Atsabe washed - a rare opportunity to taste processing at work!

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