Coming Soon: Organic/Fair Trade Timor-Leste
- Pawling Coffee
- 13 minutes ago
- 3 min read
It's been a while since I've released any new arrivals, but this one will be well worth the wait!
Origin: Timor-Leste, which is the eastern half of the island of Timor, which itself is part of the Lesser Sundra Island chain near Indonesia.
Process: Fully washed.
After carrying out my usual procedure of sampling, here are my findings:
Light Roast Summary:
Insufficient development of flavors at this roasting level. I tried everything as a light roast and it all came out very dull with a less than pleasant acidity.
Medium Roast Summary:
The flavors were considerably more developed at this level, making it worth reporting more than the light roast.
Hot coffee: I prepared the hot coffee as a pour over using 2.5oz of beans to 32fl oz of hot water at 195 degrees.
The acidity was still hanging around, but very much in the background rather than up front.
There were rich notes of semi-sweet chocolate and raisins, with a subtle note of spices
The hot coffee chilled well, indicating it's good for iced coffee.
Cold Brew: I prepared the cold brew with 1/2oz of coarse ground coffee to 12fl oz room temperature water for a 12 hour room temperature extraction, then brought to 40 degree serving temperature.
Due to the cold water extraction, this removed any remaining acidity.
The chocolate and spice notes came out even more prominently.
Espresso: I prepared the espresso using 0.4oz fine ground coffee and pulled a single shot for 15 seconds.
The acidity was brought out a little more due to the nature of the extraction, but not enough to be a deal breaker.
The notes of chocolate and spice weren't brought out enough to make this method stand out as well as hot coffee or cold brew, but was a decent espresso.
Dark Roast Summary:
The flavors were developed as far as they could go. If I had roasted it any longer at all, it would've lost everything.
Hot coffee: Same method and procedure as the medium roast.
Chocolate was most prominent, very much like baker's chocolate rather than semi sweet.
The notes of spice were there, but tasted like they had been toasted lightly as you would for a curry.
There was a slight bitter note to it, but for someone who loves dark roast it's probably lovely.
Cold Brew: Same method and procedure as medium roast.
Once again, almost zero acidity.
The richest chocolate notes of all the preparations and roasting levels. Not only rich in flavor, but had a thick body to it like chocolate was melted in.
Espresso: Same as medium roast.
Very strong chocolate, but not as strong as the cold brew.
Spice notes were prominent, but not toasted.
Notes of raisins were present as well.
I was eating lunch while tasting the dark roast espresso and it paired beautifully with the apple I was eating. It left the taste of an apple, cinnamon and raisin cake of some sort.
Overall Summary:
The major highlights of this coffee is medium roast Hot coffee, dark roast Cold brew and espresso.
I look forward to trying out more subtle changes in the roasting profile to see what else we can get out of this exciting coffee!
This coffee will be released to the regular lineup of coffees on May 31st. In the meantime, or should I say, "In the beantime." You can pre-order a bag right now! It will be shipped out shortly after the launch day.