Abe and Co - East Timor

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Origin

Smallholders at the Raimutin Wet Mill in the Ermera region of East Timor

Variety

Timor Hybrid & Typica

Processing

Washed

Altitude

1400 - 1500 masl

Roast Profile

Omni

Tasting Notes

Notes of Blackberry, Mango and Hibiscus

Coffee Facts

Laclo is the name of one of the main coffee producing villages (or sucos in Tetun), that provide cherry to the Raimutin wet mill. The village’s coffee land sits between 1200-1600 MASL, where between 80 and 150 coffee producing families are selling to the washing station at any given time during the harvest season. The village itself has four sub villages, and a total household figure of almost 500 families.

Ripe cherry is first floated in water, to separate the fruit by density. The higher the density, the higher the quality of the coffee. This leaves the low density, less mature cherries to float to the surface, which are easily removed from the water. Though not used for export, these cherries are processed separately, and sold to the local market.

The station staff then meticulously hand-sort the freshly picked and well-sorted cherry, removing all damaged or underripe fruit by eye. This well-sorted harvest is now pulped, separating the cherry from the parchment coffee. The coffee then undergoes fermentation for a full 24 hours. Once this stage is complete the parchment is washed again, removing any residual floaters and cherry skin in the process. These floaters are not discarded, but instead are sold with other low density coffee into the local market.

The parchment is then transported to raised beds, where the coffee is dried in high. The staff turn the lots regularly to ensure even airflow and sun contact, for a duration of between 15 - 20 days. When the coffee has reached a drying level of around 14%, the coffee is then transported to lower altitudes with higher temperatures, to complete the drying phase.

Once the drying is complete, the coffee is prepared for export at the Railaco dry mill.