Sweet and spicey, with notes of clove, leather and tobacco. Big naval orange acidity with a long honeyed malt finish.
Origin: Timor Leste / East Timor
Elevation: 1,650-1900 masl
Harvest: July – October
Timor-Leste has a fascinating and remarkably long coffee history. It’s widely accepted that coffee was first cultivated in here early in the 17th century to Dutch and Portuguese colonies. During colinization, The stunningly beautiful island was essentially divvied-up and split with the Dutch controlling the West and the Portunguse the East. Both the Dutch and the Portuguese rapidly proliferated coffee cultivation however it’s still unknown as to which Colonial power planted the first seed!
East Timor’s total production is relatively small at around 160,000 bags or 550 containers per year. The local market is primarily dominated by a duopoly of exporters that account for around 90% of the total exports who source predominately from small holder farmers. Timor’s production is dominated by commercial-grade Arabica, with small volumes of Robusta and comparatively tiny volumes of specialty! Despite it’s incredible potential, Timor’s coffee industry has staggered particularly in recent times of war and ensuing political, economic and social volatility.
Our Timor village microlots and regional coffees are the result of 10 years of hard work by an NGO partner based in Dili and operating in the coffee lands of Emera. The group has worked tirelessly to help organise underprivileged local small-holders while providing much needed market access, infrastructure and technical support. Today these farmer groups are producing genuine specialty coffees with improved access to international specialty markets. The result and the ongoing goal: a fantastic cup and improved farmer livelihoods!
This lot is sourced from a small village/farmer group called ‘Hunda’. The farmer group is made up of a network of smallholder farmers who collectively operate as a cooperative. The individual farmers own and manage 2-3 hectares of land, predominately growing Typica varietals, locally nicknamed “Arabi”.
During harvest time, the cherry is hand picked and pulped at a central pulper in the village while many farmers have there own pulper. Pulped parchment is fermented for 24-48 hours depending on the local weather conditions at the time. Clean washed parchment is subsequently dried. Once the parchment is at it’s optimal moisture level, the dry parchment is bagged up and sent for processing at a central mill in Dili.