Decaffeinated Timor - Select Water Process - Dark Roast

If you've been searching for the perfect Decaf Sumatra alternative, your search ends here.

Summary

Only 400 nautical miles from the northern coast of Australia sits the Indonesian island of East Timor. The Cooperativa Cafe Timor (CCT) is a Fair Trade cooperative (est. 1994) supporting small-scale farmers across several high-altitude regions of East Timor. The region's coffee heritage dates back 400+ years to Portuguese colonization, and a coffee leaf rust epidemic eventually led to the development of the Hibrido de Timor varietal.

Grower: The Cooperativa Cafe Timor (CCT)
Variety: Hibrido de Timor
Region: East Timor
Altitude: 1,500 masl
Soil: Volcanic loam
Process: Wet hulled and dried in the sun
Roast Level: Dark

Flavor Profile

This decaffeinated coffee is very smooth with a dense body. Expect notes of rich dark chocolate and molasses, with a light caramel finish.

Detail

Timor-Leste, also known as East Timor, is one of the world's youngest nations, having gained independence in 2002. It occupies the eastern half of the island of Timor and is celebrated for its rugged mountain ranges, pristine coral reefs, and a culture that blends indigenous traditions with centuries of Portuguese influence.

The Cooperativa Cafe Timor (CCT) works with very small farms in East Timor; most land owners own less than a hectare of land. The CCT was established in 1994 with the help of the USDA and NCBA, and in 2001, the cooperative obtained Fair Trade certification. The farms are located in Maubesse, a high-altitude sub-district in the Ainaro district; Atsabe, in the Ermera district; the Lequisa district; and the Aifu region. The coffee from East Timor was originally planted over 400 years ago by Portuguese colonists. However, after an epidemic of coffee leaf rust, replanting occurred and led to the creation of a new coffee varietal: Hibrido de Timor.

Decaffeination Process

After selection, the green coffee is pre-soaked in water to expand the beans for caffeine extraction. The beans are then introduced to a solution concentrated with coffee solubles that extract the caffeine without extracting the coffee's particular flavor. No chemicals are used in the extraction of the caffeine.