About This Coffee
Timor-Leste (East Timor), one of the world’s youngest nations, is at an important point in its history. As oil reserves begin to decline, coffee is becoming increasingly important to the country’s economy. As in many coffee-growing regions across the country, coffee is a key source of income for families living and farming around Maubisse, Ainaro. Local cooperatives often provide free training in agronomy and processing, helping farmers improve their practices and the efficiency of their production on small-scale farms.
Located in near Mount Ramelau, Maubisse is a rugged coffee-growing region where smallholder farmers cultivate coffee on steep, nutrient-rich volcanic slopes. Coffee is often grown on small plots with minimal intervention, allowing the characteristics of its growing environment to come through. These conditions are reflected in this Fully washed lot. In the cup, expect a bright, fruit-forward profile with high clarity.
Cultivation
Smallholder farmers in the region grow coffee at altitudes between 1,400 and 1,600 meter above sea level, on the mountainous terrain of Maubisse. Coffee is typically cultivated on small plots, where volcanic soils and a cool climate provide optimal growing conditions.
Coffee is Timor-Leste’s most important agricultural crop. With oil income declining, strengthening the coffee sector is increasingly important to the country’s future. Today, coffee is the country’s second-highest export earner after oil, with around 37% of households depending on coffee for their income.
Harvest & Post-Harvest
Ripe cherries are selectively handpicked. At intake, the cherries are sorted to ensure optimal quality. Selected cherries are then pulped and fermented. Fermentation times vary by altitude but typically range from 16 to 24 hours.
After fermentation, the parchment is washed to remove any remaining mucilage before drying. The parchment is dried on patios for 15 to 20 days, depending on the weather. During this stage, the parchment is regularly turned to ensure even drying. Once optimal moisture level is reached, coffee is milled, bagged and ready to export. Throughout the process, all remaining cherry material is not discarded but returned to farmers for use as fertilizer.
Coffee in Timor-Leste
Timor-Leste has had a long and tumultuous history that has seen colonization, several occupations, independence and a long and difficult path to peace. Coffee has played a role in Timor-Leste’s economy since the beginning of the country’s modern history.
While coffee production in Timor-Leste continues to expand and quality continues to improve, the climate presents difficulties. The arid weather and short rainy season make it difficult for coffee cherry to grow. On top of contrarian weather, the low nutrient-content in the soil and negligible access to fertilizers and pesticides makes it more difficult for coffee trees to thrive. The average farmer currently collects only about 500 grams of green coffee per tree (2-3 kg cherry).
Timor-Leste’s coffee industry is prevailing in the face of these difficulties. Both quality and productivity are rapidly increasing. Small changes are increasing coffee quality by leaps and bounds, while several programs, funded by NGOs, are working to fundamentally change coffee harvesting and processing in the country.
The government is also playing a role in improving coffee quality by investing in infrastructure, such as new roads, that will make transporting both cherry and parchment easier. Timor-Leste is poised to be a reliable producer of good quality and versatile coffees.
We’re proud to be active in Timor-Leste. We work alongside farmers, cooperatives and agricultural extension officers to help farmers increase yields and quality. Our goal is to work with our partners to help farmers reach an average yield of 2.5 kilograms per tree while also increasing quality. Higher production and higher quality will mean larger incomes for farmers.