Country: Timor-Leste Region: Letefoho, Ermera

Processing Station: Eratoi

Process: Fully Washed Varietal: Timor Hybrid ~ Typica Altitude: 1800 metres above sea level

Coffee from Eratoi is truly wild, growing in the heart of the coffee forests under the canopy of the towering Albizia (Mimosa) shade trees. Provided with a good balance of sun and shade, the coffee grows and matures slowly, reaching optimum sweetness when harvested and processed. These shade trees provide a great source of nutrients to the coffee through nitrogen fixing nodules in their root systems, aiding strong plant and coffee cherry growth, which help to improve yields.

The coffee is fully washed and processed by each of the 40 smallholder farmers individually in their own households, using traditional methods passed down through generations. Cherries are selectively picked, floated, and pulped before being submerged and fermented for 40–44 hours. The beans are then washed in up to six to eight passes, laid out on raised drying beds, and turned regularly over 10–14 days until reaching an optimum moisture level of 10.5%. After a six-week rest, parchment is transported to Dili for dry processing, screen grading, and a final hand sort before export.

With a strong sense of unity between all the members, the goal to process high quality speciality coffee is at the forefront of their work, enabling them to continue to produce delicious coffee consistently year on year, with bold flavour notes balanced with a hint of sweetness.

Coffee continues to be an important part of Timorese culture and offers more opportunities for Timorese people to create a consistent and sustainable income from which to support and provide for their families and the local community.

Many thanks to the Eratoi co-operative, Karst Organics, and Omwani for allowing me to use their excellent images