East Timor - Rotutu

Origin

Timor-Leste

Flavor Profile

Rotutu, now in its fifth year at Clifton, is produced by a community of 16 farmers in East Timor and processed by field manager Simao Pedro de Deus at the Daurfusu facility. It's naturally processed - a departure from the washed coffee the region is best known for - fermented for 12 hours and dried on raised African beds under polytunnels for 34 days, giving a vibrant cup with wine-like acidity, butterscotch sweetness and candied pineapple notes.