Timor-Leste Anaerobic Natural

Sale price Price $76.00 Regular price Unit price per

Tax included. Shipping calculated at checkout.

Varietal: Bourbon, Timor Hybrid, Typica
Type: 100% Arabica
Grade: Double Hand Picked
Score: 83.25+
Producer: Smallholder farmers
Elevation: 1,500 m.a.s.l
Process: Anaerobic Natural
Variety: Bourbon, Timor Hybrid, Typica
Region: Ermera
Country: Timor-Leste
Cup Profile: Tropical Fruit, Toffee, Baking Spice, Tobacco Leaf, Caramel

Meet one of the more unique single origin coffees to come through the roastery, a Timor-Leste anaerobic natural that's as layered and rewarding as specialty coffee gets. Sourced from smallholder farms in the Ermera region, one of Timor-Leste’s most established specialty coffee growing areas, this anaerobic natural is produced at 1,500 metres above sea level where cooler temperatures and fertile highland soils slow cherry development and build natural sweetness. Only fully ripe red cherries are hand-picked, hand-sorted, and density-graded by flotation before processing at the Railaco facility in Ermera District, operated by Timor Global, one of the country’s most experienced specialty exporters.

This is where it gets interesting. The coffee is fermented anaerobically, sealed in oxygen-limited tanks for 48 to 72 hours. This process unlocks a deeper layer of complexity, amplifying fruity esters and natural sweetness while keeping the coffee’s character fully intact. After fermentation, cherries are slow-dried on raised beds with protective coverings to carefully manage airflow, humidity, and temperature throughout.

In the cup, this is a coffee that earns its reputation. Bright tropical fruit arrives first, vivid and upfront, before a rich, enveloping body builds slowly around it, round-edged and deeply satisfying. There's a textural liveliness to it too, a crackle and pop on the palate that keeps each sip feeling fresh and animated.

Think fruit mince pie or buttered fruit toast: fresh, lively fruit sweetness wrapped in warmth, toffee, spice, caramel, and a subtle tobacco leaf depth on the finish. It’s a two-for-one coffee that gives you the best of both worlds: energy and richness, brightness and body. One of the more unique single origin coffees we’ve had through the roastery.

Suitable For: Filter, Plunger, AeroPress, Espresso, Stovetop

Size

Grind

Curious?

What does the Timor-Leste Anaerobic Natural taste like?

Think buttered fruit toast or fruit mince pie: bright tropical fruit up front, then toffee, baking spice and caramel wrapped in a rich body, with a subtle tobacco leaf depth on the finish. It's one of the most layered coffees to come through our roastery.

What does anaerobic natural processing mean?

The whole cherries are sealed in oxygen-limited tanks for 48 to 72 hours before drying, a controlled fermentation that amplifies fruity esters and natural sweetness. The cherries are then slow-dried whole on raised beds under protective covers, so the fruit's sugars soak into the bean, producing a far bolder, more complex cup than conventional processing.

Can I brew the Anaerobic Natural as espresso?

Yes, and our roaster's pick is a flat white, where the tropical fruit and toffee cut through milk beautifully. If you're brewing black, filter, plunger and AeroPress give its layered sweetness the most room to unfold.

Who grows this coffee?

Smallholder farmers in Ermera, one of Timor-Leste's most established specialty growing regions, at 1,500 metres above sea level. Only fully ripe red cherries are hand-picked, hand-sorted and density-graded before processing at the Railaco facility, run by Timor Global, one of the country's most experienced specialty exporters.