East Timor - Rotutu

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

Sourced from a collective of 16 farmers, the East Timor - Rotutu represents a distinct expression of coffee from this unique origin. This lot is prepared using the natural process, a technique where the coffee cherry is dried intact around the bean. Generally, natural-processed coffees tend to show heavier fruit characteristics and a syrupy body compared to their washed counterparts. Roasted by Clifton Coffee Roasters, this selection highlights a profile defined by wine-like acidity, creamy butterscotch sweetness, and notes of dried candied pineapple.

When evaluating the complexity of such a cup, it is helpful to reference the flavor wheel to better identify the nuances between the bright, acidic fruit tones and the deeper, confectionary sugars present in the finish. By focusing on the specific contributions of these 16 producers, this coffee offers a clear look at the evolving quality and traditional processing methods currently emerging from East Timor.