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East Timor - Rotutu
East Timor - Rotutu
Regular price
£12.00
Regular price
Sale price
£12.00
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per
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Origin : East Timor, Colombia
Tasting Notes : Dried Pineapple, Butterscotch & Winey
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Description
Description
Back for its fifth year, Rotutu is a coffee we always look forward to.
Produced by a community of 16 farmers in East Timor, this lot showcases the incredible progress being made with natural processing in a region best known for washed coffees.
Processed by field manager Simão Pedro de Deus at the Daurfusu facility, the cherries are carefully sorted, fermented for 12 hours, and slowly dried on raised African beds beneath polytunnels for 34 days.
The result is a vibrant, expressive cup with wine-like acidity, creamy butterscotch sweetness, and tropical notes of dried candied pineapple
Process
Natural
Variety
Typica, Timor Hybrid
Altitude
1420 masl
Region
Letefoho
Producer
Rotutu Cooperative
Colombia - Finca Las Flores
Processed by field manager Simão Pedro de Deus at the Daurfusu facility, the cherries were floated to remove defects, fermented for 12 hours, and dried on raised African beds under polytunnels for 34 days. The result is a vibrant cup with wine-like acidity, creamy butterscotch sweetness, and tropical notes reminiscent of dried candied pineapple.
Filter Brewing
What you'll need:
15g Coffee (Medium-fine Grind) per 250g Water
V60 Dripper
Filter Papers
Digital Scales
Mug or Carafe
Coffee Grinder
Kettle (Ideally one with a gooseneck)
Step-by-step:
1. Rinse your filter paper and then empty your carafe.
3. Grind your coffee so it's fresh.
2. Add coffee to your filter and gently shake to flatten the bed.
3. Bloom. Pour 50g of hot water over the grounds, swirl and wait 30 seconds.
4. Pour to up to 150g at 1 minute, then the remaining water by 2 minutes.
5. Give the brewer a little swirl, aiming for the total brew time to be 2.5 to 3 minutes.
6. Enjoy!
If you'd like to mix things up, try a Clever Dripper.
Mastering a Cafetiere
What you'll need:
15g Coffee (Coarse Grind) to 250g Water
Cafetiere
Digital Scales
Coffee Grinder
Kettle
Step-by-step:
1. Pre-heat your cafetiere so it's up to temperature.
2. Add coffee and begin pouring the hot water into the cafetiere in a circular motion.
3. Stir the top later gently to break up the top later.
4. Place the lid on without pushing down the plunger. Leave to brew for 4 minutes.
5. Plunge slowly and steadily to the bottom.
6. Serve straight away!
If you'd like to step out of your comfort zone, try an Aeropress.
Dialing in Espresso
What you'll need:
18g Coffee (Fine Grind)
Espresso Machine
Digital Scales
Coffee Grinder
The Golden Ratio:
For espresso, you'll normally see a 1:2 ratio. A double shot of espresso will commonly require 18g of finely-ground coffee, giving you 36g of espresso. The total shot time should be between 25-30 seconds.
Top Tips:
- Evenly distribute your ground coffee when it's in your portafilter.
- When you tamping your coffee, ensure your press hard and flat.
Dialing in:
If your espresso is running through too fast (under 25 seconds) then adjust your grind size to finer. If it's running through too slowly, make your grinds coarser, allowing the water to run through faster.
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