East Timor Coffee Flavor and Taste of Small Farmers in Lakau Village, Amerah Mountains? How to use Kono
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
East Timorese Coffee Timor the flavor and taste of small farmers in Lakau Village in the mountains of Emela? How to cook it in a Kono cup?
East Timor is a small island between Indonesia and Australia. Under the long-term colonization and rule of Portugal for 450 years and Indonesia for 25 years, the local people are generally not rich, especially the farmers are poor, and the vast majority of farmers cannot afford chemicals such as pesticides or insecticides. As a result, most of the land in East Timor is unpolluted, making it an excellent area for organic coffee production. In recent years, East Timor has emerged from the economic collapse caused by past political upheaval, coupled with the effective assistance of the European Union and the United States Foreign Aid Agency (USAID), to build more washing treatment plants. With the renewal of equipment and the replacement of stable and excellent Typica varieties, the quality of East Timorese coffee is gradually favored in the international coffee market, and of course the price is also rising year by year.
Coffee in East Timor is mostly grown by regional smallholders with natural farming methods, and the yield is small, coffee beans vary in size and color, but the quality is generally good. Flavor performance, mellow thickness, with a unique flavor, sweet and bitter balance, suitable for a variety of different baking degrees.
Producing area: Ermera Mountain area
Producer: small farmers in Lacau Village village
Altitude: 1500Murray 1700m
Variety: Typica&Arabi
Treatment: washing
Coffee origin: East Timor East Timor
Treatment: Raw Washed
Taste: not sour, not bitter, not astringent, mellow, full-bodied and full of stamina
Flavor description: sweet citrus flavor, grapefruit green tea. With hints of flowers, berries, chocolate, drupes and wine
Note: without acidity, the sweet and bitter taste is in the middle, the beans are large, the size is uncertain and the color of raw and ripe beans is quite different, not sour, not bitter, not astringent, mellow, full-bodied and full-bodied. After drinking, the sweetness of caramel and cocoa is long-lasting, it is suitable for different degrees of baking, seasoning and drinking, the taste changes one after another, making people aftertaste again and again.
Qianjie recommended cooking:
Filter cup: KONO filter cup
Water temperature: 88 degrees
Degree of grinding: small Fuji degree of grinding 4
Cooking method: the ratio of water to flour is 1:14, 17g powder, 25g water for the first time, steaming for 30s, and 238g water for the second time. The extraction time is about 2:30 seconds.
Analysis: there are not many ribs at the bottom of the Kono cup, and the filter paper clings to the filter cup to achieve the purpose of limiting air flow, which can make water and coffee powder have longer contact soaking time in the filter cup and ensure the extraction time and extraction rate of rough grinding. In this way, the coffee powder can be fully extracted, enhance the mellow taste and make the taste more concentrated.
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East Timor Coffee East Timor- East Timor Coffee Dulis plus production area Muqiu Family Garden Tim
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) East Timor Coffee East Timor- East Timor Coffee Dulis plus producing area how does Tim taste and taste in the Muqiu family farm? Most of the coffee in East Timor is grown in small farms in a vibrant way, with small quantity but good quality, high purity and spice flavor.
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