Timor Daurfusu Natural Black Label

Timor Daurfusu Natural Black Label

cocoa • cinnamon • blueberry
Regular price$44.27
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Shipping calculated at checkout.
Bag Size
Grind Level
  • roasted & shipped the same day
  • In stock, ready to ship
  • Inventory on the way
Grind Levels Explained

Proper coffee extraction is critical for achieving that perfect cup at home. Grind size is one of the few ways to be able to directly affect that extraction rate.

In addition to whole coffee beans, we currently offer 3 different coffee grind levels:

Coarse (Think sugar in the raw, maybe more coarse)
Recommended for

  • Chemex Brewer
  • French Press
  • Cold Brew

Medium (Slightly coarser than table salt)
Recommended for

  • Any flat bottom brewer
  • Kalitta wave
  • Cloth filters

Fine (Slightly finer than table salt)
Recommended for

  • V60 pour overs
  • Typical cone filter coffee pots
  • Aeropress

If you're interested in ground for Espresso, choose fine and mention something in the order comments.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.

In the Cup:

Sometimes, a coffee doesn’t need to be the world’s most dynamic bean to be an incredible cup. This Timor lives that principle out to the fullest. With subtle notes of cocoa, cinnamon, and blueberry, this bean sits on the palate super comfortably without much deviation from that core flavor profile. The smoothness in the body is so prevalent and makes for a cup able to be enjoyed as a special occasion or in a pinch.

Daurfusu Mill

The Daurfusu wet mill is located in Dukurai village, Letefoho District. Initially comprised of 37 members in Dukurai, the operation has cast a wider net this year and is buying coffee from neighboring high altitude zones as well. Farmers in this area are growing a mix of cultivars, mostly Timor Hybrid and Typica, at altitudes of 1400 to 1600 meters above sea level. This is a dry process coffee, meaning the whole coffee cherry is laid to dry without any removal of the fruit. The dry times are quite long with all that wet, organic mass, usually upwards of 3-4 weeks time. The fermentation that occurs inside the cherry often leads to a fruity cup profile, bigger body, and muted acidity. The results can be wildly different than a wet processed batch from the same farm or station, and in this case, we have a correlate from Daurfusu to compare with! It's a unique opportunity to taste just how profound an impact processing can have on the final cup profile.