Espresso Single Origin Sakoko, Timor Leste

We featured this coffee in our recent Autumn Seasonal Blend and felt it was too good not to highlight on its own.

The coffee is carefully sourced from farms around the Railaco mill and, after sorting, is fermented anaerobically for 48–72 hours. This controlled, oxygen-limited stage enhances flavour complexity. Post-fermentation, the cherries are dried in large greenhouse cocoons, covered with thick plastic sheeting to protect against the elements. Drying takes around 15 days to reach a stable moisture level of 10–12%.

This lot is a combination of Timor Hybrid, Catimor, Caturra, and Typica, which are often grown interspersed on farms.

This microlot comes from Sakoko, a village in Ermera - a landlocked, mountainous region in the eastern part of Timor-Leste. Since gaining independence in 2002, Timor-Leste has steadily built a reputation for producing increasingly high-quality coffee. Coffee is grown without chemical fertilisers or pesticides and now accounts for approximately 90% of its exports.

A rich and syrupy espresso, led by dark chocolate, with vibrant lychee and floral notes.

Roasting Notes: A faster development with increased energy towards the end of the roast helps drive expansion while keeping the heavier dark chocolate notes balanced.

Brewing Notes: A 1:2.2 ratio enhances the syrupy character of the espresso. Allowing a longer contact time helps unlock additional flavour complexity.