Discover our seasonal tasting pack trio highlighting our favourites of the season. Each coffee presents in one of three expressions: Fruity, Sweet, or Classic. These are perfect coffees for those crisp winter mornings.
Timor-Leste, Orijem Timor, Lot A1-2 — Fully Washed
Origin: Lequidoe, Aileu, Timor-Leste Expression: Classic Variety: Híbrido de Timor Processing: Washed
Cherry · Orange · Honey · Almond · Blossom
When I first met Gobie, two and a half years ago, he showed me this lot as a base to be used with other coffees in a blend. I pushed back immediately. The coffee here may not be the boundary-pushing ferment that Gobie is so masterful at guiding — but it is a stunning coffee of place, elegance and structure. Absolutely capable of standing on its own two feet.
Timor-Leste is not just an incredibly beautiful place, our closest neighbour and one of the world's newest nations — it also boasts a genetically distinct, textbook impossibility of a coffee species that spontaneously appeared here early last century. Híbrido de Timor. A natural hybrid of Arabica and Robusta that cannot be bred or cultivated in a lab or research garden, it has been used the world over to fortify local varieties and stabilise global production. A truly local species with massive global influence.
Processed at Centru Kafe in Aileu — the first environmentally sustainable coffee mill in Timor-Leste, now solar-powered — through a controlled underwater fermentation that enhances acidity and structure while letting the variety speak clearly. The result is bright cherry and orange, honeyed sweetness, and the gentle aromas of almond and blossom, all held together by sparkling acidity.
Exporter/Importer: Orijem de Timor
Timor-Leste, Orijem Timor, Lot 5D — Controlled Natural
Origin: Lequidoe, Aileu, Timor-Leste Expression: Sweet Variety: Híbrido de Timor Processing: Controlled Natural
Cherry · Berry · Creamy · Frangipani
Same Híbrido. Same hills. Same team — Gobie, Daniel, Estafania and Nina. A completely different coffee.
Gobie established the first distillery in Timor-Leste before he ever processed specialty coffee for export, and that expertise is unmistakeable here. This lot was fermented as whole red cherries in sealed, food-grade tanks — oxygen excluded, temperature held between 18 and 23 degrees — encouraging the development of lactic acid, creamy texture and sparkling acidity while eliminating any chance of taints or off-flavours. Cooler, slower, more deliberate than most naturals you'll encounter.
Together they run a producer collective, wet and dry mill, coffee lab and export company in Aileu, specialising in agricultural development, high-grade production and boundary-pushing fermentation. This lot is Gobie's expertise in full expression. Complex cherries and berries, creamy sweetness, lifted frangipani florals, and a sparkle in the finish that keeps surprising us.
Exporter/Importer: Orijem de Timor
Burundi, Gihere — Natural
Origin: Ngozi, Congo-Nile Divide, Burundi Expression: Fruity Variety: Red Bourbon Processing: Natural
Peach · Mango · Melon
Natural processing is genuinely rare in Burundi. Belgium colonised the country in 1916 and, recognising ideal growing conditions, mandated coffee cultivation as a tool of economic extraction — building an infrastructure of centralised washing stations and state-controlled cooperatives that shaped the industry for generations. Washed lots became universal. Only in recent years has naturally processed, air-dried whole cherry been developed and exported at quality.
Gihere washing station sits in Ngozi province along the Congo-Nile Divide, in deep volcanic, iron-rich soils formed over millennia by the tectonic activity of the Albertine Rift. High altitude slows cherry development here, building the layered sweetness and structured acidity that defines great coffee from this region. Red Bourbon thrives in these conditions — almost identical to those found across the border in Rwanda — producing coffees that are complex, deeply sweet and fruit-abundant.
Extremely clean and deeply layered, we jumped at the chance to secure this lot. Peach, mango, melon — bright and complex in a way that only comes from soil and altitude that have been doing their work for a very long time.
Exporter/Importer: GreenCo + Cafe Imports
Discover our seasonal tasting pack trio highlighting our favourites of the season. Each coffee presents in one of three expressions: Fruity, Sweet, or Classic. These are perfect coffees for those crisp winter mornings.
Timor-Leste, Orijem Timor, Lot A1-2 — Fully Washed
Origin: Lequidoe, Aileu, Timor-Leste Expression: Classic Variety: Híbrido de Timor Processing: Washed
Cherry · Orange · Honey · Almond · Blossom
When I first met Gobie, two and a half years ago, he showed me this lot as a base to be used with other coffees in a blend. I pushed back immediately. The coffee here may not be the boundary-pushing ferment that Gobie is so masterful at guiding — but it is a stunning coffee of place, elegance and structure. Absolutely capable of standing on its own two feet.
Timor-Leste is not just an incredibly beautiful place, our closest neighbour and one of the world's newest nations — it also boasts a genetically distinct, textbook impossibility of a coffee species that spontaneously appeared here early last century. Híbrido de Timor. A natural hybrid of Arabica and Robusta that cannot be bred or cultivated in a lab or research garden, it has been used the world over to fortify local varieties and stabilise global production. A truly local species with massive global influence.
Processed at Centru Kafe in Aileu — the first environmentally sustainable coffee mill in Timor-Leste, now solar-powered — through a controlled underwater fermentation that enhances acidity and structure while letting the variety speak clearly. The result is bright cherry and orange, honeyed sweetness, and the gentle aromas of almond and blossom, all held together by sparkling acidity.
Exporter/Importer: Orijem de Timor
Timor-Leste, Orijem Timor, Lot 5D — Controlled Natural
Origin: Lequidoe, Aileu, Timor-Leste Expression: Sweet Variety: Híbrido de Timor Processing: Controlled Natural
Cherry · Berry · Creamy · Frangipani
Same Híbrido. Same hills. Same team — Gobie, Daniel, Estafania and Nina. A completely different coffee.
Gobie established the first distillery in Timor-Leste before he ever processed specialty coffee for export, and that expertise is unmistakeable here. This lot was fermented as whole red cherries in sealed, food-grade tanks — oxygen excluded, temperature held between 18 and 23 degrees — encouraging the development of lactic acid, creamy texture and sparkling acidity while eliminating any chance of taints or off-flavours. Cooler, slower, more deliberate than most naturals you'll encounter.
Together they run a producer collective, wet and dry mill, coffee lab and export company in Aileu, specialising in agricultural development, high-grade production and boundary-pushing fermentation. This lot is Gobie's expertise in full expression. Complex cherries and berries, creamy sweetness, lifted frangipani florals, and a sparkle in the finish that keeps surprising us.
Exporter/Importer: Orijem de Timor
Burundi, Gihere — Natural
Origin: Ngozi, Congo-Nile Divide, Burundi Expression: Fruity Variety: Red Bourbon Processing: Natural
Peach · Mango · Melon
Natural processing is genuinely rare in Burundi. Belgium colonised the country in 1916 and, recognising ideal growing conditions, mandated coffee cultivation as a tool of economic extraction — building an infrastructure of centralised washing stations and state-controlled cooperatives that shaped the industry for generations. Washed lots became universal. Only in recent years has naturally processed, air-dried whole cherry been developed and exported at quality.
Gihere washing station sits in Ngozi province along the Congo-Nile Divide, in deep volcanic, iron-rich soils formed over millennia by the tectonic activity of the Albertine Rift. High altitude slows cherry development here, building the layered sweetness and structured acidity that defines great coffee from this region. Red Bourbon thrives in these conditions — almost identical to those found across the border in Rwanda — producing coffees that are complex, deeply sweet and fruit-abundant.
Extremely clean and deeply layered, we jumped at the chance to secure this lot. Peach, mango, melon — bright and complex in a way that only comes from soil and altitude that have been doing their work for a very long time.
Exporter/Importer: GreenCo + Cafe Imports
![Blume_Coffee_light_gold_3_pack_TL_TL_BUR[16].jpg](https://images.squarespace-cdn.com/content/v1/67b2cafbf7c74d329046e8f9/266761b5-726b-4dbc-8f07-861a0c86fdb1/Blume_Coffee_light_gold_3_pack_TL_TL_BUR%5B16%5D.jpg)
