Eratoi
Washed – light roast

Flavors: Jujube, cinnamon, caramel
Terroir: EAST TIMOR, Letefoho, Eratoi
Producer: Simao Pedro de Deus – Eratoi coop.
Variety: Typica, Timor Hybrid
Altitude: 1800 m
Process: Fully washed
Harvest: 2022-23
Graded: screen sizes 17-15
Roasting: Light
Net weight: 220g
100% arabica coffee

Nestled at an elevation of 1800 meters above sea level, Eratoi’s coffee plants thrive in the midst of coffee forests, surrounded by the commanding Ai-Samtuku (Albizia) shade trees. Basking in the perfect balance of sunlight and shade, the coffee cherries mature slowly and develop optimal sweetness, resulting in a refined taste when harvested and processed.

The Eratoi group, led by Simao Pedro de Deus, comprises 25 smallholder farmers who come from a long lineage of coffee growers. Following a strict protocol, the group employs the same meticulous processing methods, picking only the ripest cherries and carefully fermenting them for 40-42 hours. The coffee is then dried on raised beds until it reaches the ideal moisture content of 10-12%.

United in their passion for producing high-quality specialty coffee, the Eratoi group’s cohesive approach yields consistently flavorful coffee year after year. Expect a bold, delicious taste balanced by a subtle sweetness from this exceptional coffee.

Located in Southeast Asia and bordered by Australia to the south, Timor-Leste has a unique history of being both colonized by Portugal from the 1600s to 1975 and annexed by Indonesia from 1975 to 1999. Despite gaining independence in 2002, Timor-Leste is still navigating its place in the modern world. Coffee was introduced to the island by the Portuguese and became its leading export in the 1900s. However, the industry suffered during the Indonesian annexation when it was neglected.

Today, Timorese coffee farmers are working hard to establish a presence for their coffee in the global specialty coffee market. The coffee is grown wild and organically under the dominant shade trees in the landscape, following traditional processing methods passed down through generations. This provides a consistent and sustainable income for Timorese families and the local community, supporting their livelihoods.

The East Timorese have a deep rooted respect for Mother Nature and their land and only use organic fertiliser consisting of pulled cherry skin, compost from plant and tree foliage and chicken or cow manure. This is then put at the base of trees before the start of the wet season which will be absorbed by the soil when the rains come.

Minimum 7 days resting period after roasting date.