- Mill — Atsabe, Baboe Kraik
- Region — Ermera
- Process — Natural
- Varietal — Hibrido de Timor, Moka, Typica
- Altitude — 1,700 - 1,800 masl
This coffee was produced around the suco (village) of Raimutin, in the municipality of Ermera. The cherries were collected daily and processed at the Atsabe wet mill in Baboe Kraik (1400 masl) before being dried for six weeks in total. This coffee was initially dried for three weeks across a combination of Colombian, Timor-Leste, and African style beds, before being moved to fully shade dried for a further weeks at much lower altitudes.
Timor-Leste is one of the world’s youngest countries, having found sovereignty in 2002. As the country stabilises coffee is becoming one of the nation’s most vital export. Since 2019 our partners Raw Material, lead by Mat Graylee, local partner Ameta and processing expert Migue Fajardo have been building a community-focused export standard for speciality coffee.
Tastes like: Red plum. Citrus acidity. Juicy.
