Timor-Leste coffee, roasted in Australia

78 beans from 50 Australian roasters. The most common roasts are medium, light and medium dark. The roasters describe these beans most often as chocolate, caramel & sweet, berry and creamy body.

Timor-Leste is where the Hybrido de Timor was found, the natural cross between arabica and robusta that most disease-resistant varieties now descend from. The coffee is grown by smallholders with no chemicals, more from circumstance than certification, and tastes mild and sweet with chocolate and a little earth.