Expect notes of;
CARAMELISED APPLE | RAISIN | CHOCOLATE
Wet Mill: Raimutin Wet Mill
Altitude: 1,400 - 1,600 masl
Variety: Hibrido de Ti mor, Typica
About this coffee;
Raimutin Wet Mill is Located in Atsabe, in the Ermera Region of Timor-Leste, a new origin for us at UE with great potential for growth. The importer Raw Material has worked to support communities across Atsabe by developing a plan with them to sustainably produce great coffee and supporting the development of infrastructure. They have so far aided with the construction of three washing stations and continue to commit to putting profits back into the communities they support.
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 is easily removed from the water.
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.
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.
Espresso: 1:2 coffee to water, extracted in 28 – 32 seconds
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins
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