About

Back for its fifth year, Rotutu is a coffee we always look forward to. Produced by a community of 16 farmers in East Timor, this lot showcases the incredible progress being made with natural processing in a region best known for washed coffees. Processed by field manager Simao Pedro de Deus at the Daurfusu facility, the cherries are carefully sorted, fermented for 12 hours, and slowly dried on raised African beds beneath polytunnels for 34 days. The result is a vibrant, expressive cup with wine-like acidity, creamy butterscotch sweetness, and tropical notes of dried candied pineapple.