{"title":"East Timor","description":"Also sometimes sold as just “Timor”, this island produces a coffee similar to Sumatra, but with less character.It’s not as earthy tasting, and not quite as alluring in aroma or complexity.However, it often costs considerably less than Sumatra, and the best lots of Timor are an exceptional value.Fair Trade and Organic certification is reasonably easy to find.","products":[{"product_id":"east-timor","title":"East Timor","description":"\u003cp\u003eI’ve had a lot of requests to carry a Timor coffee (Tee-more). Even though it’s really just my fourth favorite Indonesian coffee origin, several people have told me it is their very favorite, and so when I have a chance to get a good price on a fresh nice certified lot, I bring some in. While I think it a stretch to call it one’s very favorite coffee, who am I to judge. I would definitely consider it a crowd-pleasing coffee — it’s one you could serve to a large group and everyone would tend to come back for a refill.\u003c\/p\u003e\n\u003cp\u003eWell, this particular co-op (Ermera) is obviously conscientious about their product and have a bean that is nicely sorted -- looks much nicer than a Sumatra. I recommend it roasted anywhere from 15 seconds to 60 seconds into the 2nd cracks because I enjoy dark Indonesians. But actually a Full City roast is really nice. I’m slowing it down at first cracks, drawing it out 3 more minutes without ever letting it into the 2nds, and getting a result that reminds of a nice Papua New Guinea with fuller body. There’s a hint of peachy fruit, and creaminess, sweetness. \u003cspan\u003eIn a Full City+ roast, think of it as a Sumatra -- the thick body, syrupy mouthfeel -- but without the earthiness. We found cocoa and nice sweetness, and subtle apple and malty flavors. \u003c\/span\u003eOn the other hand, turn up the heat at the first cracks, let it sweat a little bit in there all the way through 25 seconds of 2nd cracks, and you’ll get a nice cocoa, clean, full bodied, smooth rich mug. This is how we're roasting it, and no one is complaining.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: February 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885765208,"sku":null,"price":6.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1000007363.jpg?v=1771707328"},{"product_id":"east-timor-ermera","title":"East Timor Ermera","description":"\u003cp\u003eThe quality of Timor beans has been improving year after year, and it's to the point where there are some cool undertones in the various microlots being sold now. This one is from Ermera growing region. This batch is from a particular village called Sabelo\u003cspan\u003e and is pretty special and complex -- very well sorted and top notch quality. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe sometimes roast Timor coffee extremely dark like an Italian roast, but this one is a fully-washed process bean as opposed to being wet-hulled, and it does NOT hold up well in very dark roasts.\u003c\/p\u003e\n\u003cp\u003eBut in a Full City+ roast (a few snaps of 2nd cracks) it has a clean taste, sweetness, caramel hard candy, green apple, acidity, no earthy aftertaste. The full rich-bodied Indonesian flavor. It's easy to roast.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTake it 20 seconds into the 2nd cracks to get a more traditional Indonesian profile -- no acidity, less complexity, but still a nice caramel apple sweetness to it, albeit rather boring and plain.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor our customers, we are actually roasting it just barely into the 2nd cracks. This gives us a medium-dark Indonesian with slight fruit, lots of caramel sweetness, full bodied flavor, and clean aftertaste. \u003c\/p\u003e\n\u003cp\u003eThis particular group of farmers are certified organic.\u003c\/p\u003e\n\u003cp\u003eUS Arrival January 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886846552,"sku":null,"price":7.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200526_220006.jpg?v=1738611884"},{"product_id":"east-timor-liquica","title":"East Timor Ducurai","description":"\u003cp\u003eI’ve had a lot of requests to carry a Timor coffee (Tee-more). The hybrid of coffee grown in Timor has some robusta strains in it, and while it doesn't hurt the taste of their coffee, it does give it quite a bit of extra caffeine. Actually, the quality of Timor beans has been improving year after year, and it's to the point where there are some cool undertones in the various microlots being sold now. This is my favorite microlot from East Timor so far, and it is traced back to a particular village called Ducurai in the Ermera growing region. Timor is still relatively inexpensive compared to other Indonesians, and it's a solid Indonesian coffee origin -- several people have told me it is their very favorite, and it's always a great bean for beginners to learn how to roast on.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is a fully washed processed bean\u003c\/strong\u003e, not the wet-hulled process that most Indonesians are. For this reason, it has no earthiness in the flavor, and you can roast it anywhere from very light to very dark. In a light roast (City+), it has a crisp green grape flavor, with a little bit of dark chocolate in the aftertaste -- more tart than sweet, but very nice and easy to drink. In a Full City+ roast (5 seconds of 2nd cracks), it has wonderful coffee-taste. Thick bodied, sweet, smooth, great coffee, and a hint of that tart flavor of grapes twinges the sides of your tongue right at the finish. In a dark roast, (30 seconds of 2nd cracks) it really could pass for a nice clean Sumatra Mandheling -- low acid, syrupy body, chocolatey, sweet. It's not bitter and it's bursting with flavor. At the extreme dark roast, well into the 2nd cracks (60+ seconds of 2nd cracks), it's one of the best Italian roasts I've ever had and I can drink it without cream because it is so sweet. I mean, the flavor is still going to be described as smoky, roasty, really dark coffee -- but the sweetness and lack of ashy taste make it a great choice for extreme dark roasts.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893432920,"sku":null,"price":5.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG-8745.jpg?v=1738611778"},{"product_id":"east-timor-lauana","title":"East Timor Lauana","description":"\u003cp\u003eI’ve had a lot of requests to carry a Timor coffee (Tee-more). The hybrid of coffee grown in Timor has some robusta strains in it, and while it doesn't hurt the taste of their coffee, it does give it quite a bit of extra caffeine. Actually, the quality of Timor beans has been improving year after year, and it's to the point where there are some cool undertones in the various microlots being sold now. This one is in the Ermera region and can be traced back to a particular village in the Lauana growing region. Timor is still relatively inexpensive compared to other Indonesians, and it's a solid Indonesian coffee origin -- several people have told me it is their very favorite, and it's always a great bean for beginners to learn how to roast on. \u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eThis is a fully washed processed bean\u003c\/strong\u003e, not the wet-hulled process that most Indonesians are. For this reason, it has no earthiness in the flavor, and you can roast it anywhere from very light to very dark. In a light roast (City+), it has a slightly juicy and butterscotch flavor, with a little bit of dark chocolate in the aftertaste -- fairly straightforward coffee but with nice sweetness and juicy (although I'd be hard pressed to name the particular fruit...maybe red grape...) It's very nice and easy to drink. In a Full City+ roast (5 seconds of 2nd cracks), it has wonderful coffee-taste. Thick bodied, sweet, smooth, great coffee, and a hint of that juicy flavor of grapes twinges the sides of your tongue right at the finish. In a dark roast, (30 seconds of 2nd cracks) it really could pass for a nice clean Sumatra Mandheling -- low acid, syrupy body, chocolatey, sweet. It's not bitter and it's bursting with flavor. At the extreme dark roast, well into the 2nd cracks (60+ seconds of 2nd cracks), it's one of the best Italian roasts I've ever had and I can drink it without cream because it is so sweet. I mean, the flavor is still going to be described as smoky, roasty, really dark coffee -- but the sweetness and lack of ashy taste make it a great choice for extreme dark roasts.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894186584,"sku":null,"price":4.33,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_5e46f331-43f6-470c-b291-04a1bf9e1bc8.jpg?v=1738611765"},{"product_id":"east-timor-ermera-aifu","title":"East Timor Ermera Aifu","description":"\u003cp\u003eThe hybrid of coffee grown in Timor has some robusta strains in it, and while it doesn't hurt the taste of their coffee, it does give it quite a bit extra caffeine. Actually, the quality of Timor beans has been improving year after year, and it's to the point where there are some cool undertones in the various microlots being sold now. This one is from Ermera growing region. This batch is from a particular village called Aifu and boasts subtle undertones of dried cherry, caramel, tobacco. We sometimes roast Timor coffee extremely dark like an Italian roast, and it holds up very well.\u003c\/p\u003e\n\u003cp\u003eThis is a wet-hulled processed coffee, just like a Sumatra or Bali or Java, so you really can't take it light. The minimum roast is right at 2nd cracks, and it's not particularly interesting at that level. Hints of cherry, bright acidity, fairly clean, fairly sweet. But nothing I'd go back for a 2nd mug of. 15 seconds of 2nd cracks gets you closer. Not too complex, but nice thick body makes it a satisfying medium-dark roast coffee. But really, you want to take it 40 seconds into 2nd cracks. Roast it like a Sumatra. Get it smoky, dark. Now you have a Sumatra-tasting coffee with hints of spice and tobacco with just slightly less earthy, not quite as herbal as most Sumatras. But with the Sumatra shortage this year, this is a really good substitute. It is close enough to a Sumatra that you would be hard-pressed to guess that it wasn't one but the extra caffeine really gives you a jolt. And for the Italian roast fans, take it a full 60+ seconds of 2nd cracks and get a reasonably full bodied ashy oily coffee without overly bitterness (although by definition, and roast that dark will have some bitterness...)\u003c\/p\u003e\n\u003cp\u003eThis particular group of farmers are certified organic, under the CCT co-op (Coffee Co-op of Timor).\u003c\/p\u003e\n\u003cp\u003eUS Arrival December 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899986520,"sku":null,"price":7.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_efa50ffb-0baa-4ae9-b9aa-be6a96c4d4dd.jpg?v=1738611701"},{"product_id":"east-timor-natural","title":"East Timor Natural","description":"\u003cp\u003eI'm generally not a fan of natural-processed Indonesian coffees, but certainly they are fun to try and experiment with. Being a natural process, it's generally best to roast them light, but this brings out all the funk of Indonesian coffee. So you get this combination of fruit, wood, and herbs that's just a little too wild for my tastes, but every coffee has a home, and maybe this is your jam. \u003c\/p\u003e\n\u003cp\u003eThis is probably not the most popular roasting tip, but I like to take it just past the 2nd cracks which roasts out the weirdness and burns it a little, and ends up tasting like a dark, slightly smoky, slightly fruity coffee with a uniqueness that makes it stand out. Or better yet, that same roast profile and then make espresso with the beans (or blend it with some Brazil and make espresso for a more balanced shot). \u003c\/p\u003e\n\u003cp\u003eThis particular co-op (Ermera) is obviously conscientious about their product and has the best reputation of coffee in the country. The fact that they are experimenting with different processes is a great sign that the future quality and options will only continue to get better.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: February 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":51838384374047,"sku":null,"price":7.2,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1000007363.jpg?v=1771707328"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/east_timor.jpg?v=1647829812","url":"https:\/\/happymugcoffee.mom\/collections\/east-timor.oembed","provider":"Happy Mug","version":"1.0","type":"link"}