Sugar rich sap from the Black Palm (sp. arenga pinnata) undergoes spontaneous fermentation to a palm wine before being triple distilled and charcoal filtered to a neutral spirit. Separately, coffee cherries from the western province of Bobonaro were harvested, pulped and fermented in water with native yeasts for 2 days before being dried on raised beds for a further 10 days, rested and roasted for filter. Washed process coffee from Bobonaro is coarsely ground, brewed and infused in the neutral spirit together with mandarin and cocoa, harvested from farms neighbouring coffee plantations in Timor-Leste's mountainous centre. Time allows for the flavours to marry, and the infusion is left to rest in stainless steel tanks for 18 months. Sweetened with palm sugar created from the reduced sap of the same black palm tree from which the spirit is distilled, the result is a coffee liqueur that aims to capture a sense of time, place and seasonality in Timor-Leste. - Likor Kafe
Best consumed on the rocks with a citrus peel twist.