Railaco - Bourbon - Híbrido de Timor - Typica [anaerobic natural] espresso

Railaco - Bourbon - Híbrido de Timor - Typica [anaerobic natural] espresso

This is the first coffee we've offered from Timor-Lest & it's a delight, very sweet with flavours of papaya, marmalade & Demerara sugar.

Roasted in H-town 02 JUN 2026
$22.00
$22.00
Sale Sold out
About the farmer(s)

Railaco - Bourbon - Híbrido de Timor Typica [anaerobic natural] espresso — Timor-Lest

This coffee was grown by small-holder farmers in the town of Railaco in the Highlands of Timor-Leste. Farmers grow coffee in rich volcanic soil. During harvest ripe cherries are picked & taken to the Railaco wet-mill owned by Timor Global, who themselves have rehabilitated over 3000 hectares of dormant farmland. This lot was processed using the natural anaerobic method, ripe cherries are hand-sorted then floated in water channels to remove sticks , leaves & less dense immature cherries. Coffee cherries are then sealed in large oxygen free tanks for 2-3 days, this anaerobic fermentation intensifies sweetness & ripe fruit favours. After fermentation the cherries are spread out on raised beds in tunnel houses to dry.

  • region Ermera
  • farm/farmer Small-holder
  • altitude 1500 meters
  • crop 2025
  • cultivar Bourbon, Híbrido de Timor, Tyica
  • process Anaerobic natural

Bourbon is a natural mutation of Typica originating from La Réunion [until 1848 known as Île Bourbon]. The coffee was planted in 1708 by the French who acquired seeds from the Dutch, who in turn acquired them from Yemen. Colour of the cherries is due to a recessive gene, they can be either pink, yellow, orange or red when ripe. Bourbon is 1/3rd more productive than Typica. Híbrido de Timor is a hybrid of Arabica & Robusta discovered in Timor in the 1920's &spread across the world in th 1950's. Typica is the oldest variety of Coffea Arabica & the parent of many modern coffee varieties. It can grow up to 5 meters in height. Typica is not particularly productive.

Brew guide

This is a light espresso roast. Roasted to bring out the fruity flavours of the coffee. This style of roast is best suited for black espresso based drinks. That said, you can still make a tasty flat white out of this roast.

  1. Black

    • dose 18g
    • Brew weight 40-45g
    • Brew time 25-30 seconds

  2. White

    • dose 18g
    • Brew weight 27-36g
    • Brew time 30 seconds

For any help on coffee brewing of all methods i.e. espresso, plunger etc fire an email through to espresso@rocketcoffee.co.nz

Coffee collection point for the Railaco Wet-mil.

Not all plain sailing, truck broken down on the way to Railaco Wet-mill.

Coffee cherries arriving at Railaco.

Coffee cherries drying on raised Beds.