This beautiful coffee from East Timor is brought to you in conjunction with Karst Organics. It’s a sweet coffee that will leave you wanting more and more all day long.
Origin: Rotutu, Letefoho,
East Timor Producer Group: Rotutu Cooperative (18 farmers)
Lead Farmer: Francisco de Deus
Altitude: 1420 masl
Varietal: Typica, Timor Hybrid
Process: Fully Washed, African bed drying Purchase
2022 Harvest: 3000Kgs
What we taste: Zesty Orange, Toffee, Red Apple
2021 is the third year in which Karst Organics has worked together with Francisco de Deus (a third-generation coffee farmer) and the members of the Rotutu cooperative. After first recognising their potential back in 2018, they have continued to build a strong partnership, tirelessly working together to ensure that this group of smallholder coffee farmers endeavour to set a shining example of the exacting standards required to process speciality coffee in Timor-Leste.
The further expansion of their centralised processing facility also provides a base from which members of the local community are encouraged to come together to share their ideas and learn more about coffee processing techniques.
Karst Organics continues to believe that offering employment, where possible, is important within East Timor’s emerging coffee sector, which this year saw their team of locally employed staff increase to 8 members.
Situated in South East Asia with Australia to the South, Timor-Leste holds the unenviable accolade of being one of the few countries in the world to have been both colonised and annexed; colonised by Portugal from 1600s to 1975 and annexed by Indonesia from 1975 to 1999. Having finally gained independence in 2001, Timor-Leste is the world’s second youngest nation state and still finding its feet in the geo-political world of the 21st century. Coffee was introduced to the island by the Portuguese and went on to become the country’s leading export by the 1900s, however the industry suffered greatly during the years of Indonesian annexation when the sector was largely ignored.
It was in 1995, towards the end of Indonesian rule in Timor-Leste, that Francisco de Deus inherited his farm from his grandparents. Nestled high in the mountains of the central highlands of the country in the district of Ermera, conditions are ideal for coffee harvesting with warm, blue skies during the day and cool evenings at night allowing for consistent growing and processing conditions. Francisco recalls, ‘I always knew that I would one day return to work in Letefoho to work on the family farm and it was not long after I took over harvesting responsibilities from my grandfather that more coffee exporters came to Timor-Leste. This motivated many farmers to once again look to coffee as a potential sustainable source of income’.
Timorese coffee is truly wild and organically grown, a fact that Francisco is incredibly proud of, ‘We work hard to produce the best quality coffee and although the methods we use are time consuming, they’re worthwhile. We believe that Mother Nature has provided us with the best conditions to grow coffee and we now have better processing facilities which has brought our coffee to a quality that can compete in the international speciality sector.’
Thanks to the developments in the speciality sector, Timorese farmers are now able to command a much higher price for their delicious coffee and create a consistent and sustainable income from which to support and provide for their families and the local community.
This coffee and information has been supplied to Bell’s Beans by Karst Organics
How to store coffee at home
To keep your coffee as fresh as possible, you need to protect your coffee from air, sunlight, heat, and moisture. These all will contribute to making it stale and lose flavour.
We suggest keeping your coffee in an airtight container, in a cool, dry cupboard. Our bags all have a de-gassing valve, to let out CO2 that the beans produce once roasted, it’s not just there to sniff the coffee, and a reusable ziplock. So if you don’t have a fancy coffee jar just push the air out the bag, zip the lock and give the bag another squeeze to get any remaining air out.
Do not store your coffee in the fridge. Roasted coffee absorbs moisture from the air (hygroscopic) and will also take up surrounding aromas. The aromas and moisture levels in the fridge will react with the coffee and delicate flavours will deteriorate.