Atsabe Washed

Timor-Leste, one of the world’s youngest nations, is writing a new chapter in its history. As oil reserves begin to decline, coffee is set to become the country’s most vital export. Our work is focused in the municipality of Ermera, where coffee is more than a crop, it represents a future. In these lush highlands, around 60% of the population lives below the poverty line, and coffee provides a lifeline for hundreds of families.

The producers across this subregion live and work across many succos (very small villages). Since 2018, several washing stations have been constructed in the area, which are easily accessible for this often remotely located coffee producing communities. The lots of Atsabe are collected from across these succos and processed at the Malabe and Raimutin stations.

Expanding access to specialty coffee as a viable and profitable option depends heavily on training and knowledge-sharing. The Raimutin wet mill has successfully served as a hub for training courses in cultivation, picking, and processing for local producers.

Grown at altitudes between 1,400 and 1,600 masl, these coffees thrive in the mountainous terrain of Atsabe. Smallholder farmers cultivate Typica, Timor Hybrid, and Moka varieties, reflecting generations of tradition and resilience. Each lot embodies the hard work of farming families and a shared commitment to quality and sustainability.

Coffee is Timor-Leste’s most important agricultural crop. With declining oil income, strengthening the coffee sector is critical to the country’s future. Today, coffee is the second-highest earner after oil, with 37% of households dependent on coffee for income.

Ripe cherry is carefully selected and floated in water to separate by density, with higher-density cherry indicating higher quality. Low-density cherry is removed and processed separately for local markets. After floating, station staff hand-sort the cherry to remove any damaged or underripe fruit.

The sorted cherry is pulped, separating the fruit from the parchment. Fermentation times vary by altitude, with 16 hours at Malabe and 24 hours at Raimutin. After fermentation, the parchment is washed again to remove residual floaters and remaining cherry skin, which are then sold locally.

Drying takes place on raised beds under the sun for 15–20 days, with regular turning to ensure even airflow. Once moisture content reaches approximately 14%, the coffee is moved to lower altitudes with higher temperatures to complete drying. Finally, the coffee is hulled and prepared for export at the Railaco dry mill.