Timoe-Leste - Raimutin

Notespoached pear, Nougat, Creamy and Sweet Body.
Wet Mill: Atsabe in Baboe
Location: Ermera
Varietal: Hibrido de Timor, Moka, Typica
Altitude: 1700-1800masl
Process: Honey - 15 to 18 hrs of fermentation
Drying: 3 weeks across Colombia, Timor-Leste & African drying beds before being moved to shade dried for 3 weeks at much lower altitude.
About This Coffee


Having found its sovereignty in 2002, Timor-Leste is one
of the world’s youngest countries. As the country finds
stability, the development of the agriculture sector is
rapidly becoming an important pillar for the structural
transformation of the country’s economy. Timor-Leste
currently faces enormous economic upheaval, as its oil
reserves begin to run dry. In its place, coffee is set to
become that nation’s most vital export.

In Timor-Leste, our work is currently focussed namely in
the municipality of Ermera. One of thirteen municipalities
in the country, it is home to the largest coffee production
volumes, whilst almost 60% of the municipality's
population live below the poverty line.
We are excited to present you coffees from the suco
(village) of Raimutin. Cherry from Raimutin, is collected
daily and processed at the Atsabe wet mill in Baboe
Kraik, situated at 1400MASL.