More about this coffee and its origins
This exciting, tropical microlot is a mix of Catimor, Caturra, Typica and Hybrid of Timor varieties.
The ripe coffee cherries were meticulously processed at the Railaco mill using the natural process, including 72-hour anaerobic fermentation to drive complexity.
Operating since 2008, the Railaco mill sources coffee from around 800 farmers. It employs over 230 people, includes eight washing tanks, and provides meals, accommodation and superannuation to workers. Organic waste from processing is returned to contributing producers as fertiliser.
Coffee was introduced to Timor-Leste by the Portuguese in the 1800s and quickly became one of their most important exports. In the 20th Century, the industry was disrupted by decades of conflict, but since independence in 2002, renewed investment has seen coffee once again become Timor-Leste’s most important crop.
Processing Method:
Natural with anaerobic fermentation
Varietals:
Catimor, Caturra, Typica and Hybrid of Timor
Altitude:
1400-1800 masl
