Timor Leste - Koileki

We are excited to present you coffees from the suco (village) of Koileki. Cherry from Koileki is collected daily at the Koileki Wet Mill, situated at 1800 MASL.

Ripe cherries are 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 between 24 and 32 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.