East Timor - Lebudu Kraik - Organic Aifu FW
Cupping Notes: Heavy body, fig, black cherry, melon
This is an Aifu FW grade, organic coffee from east Timor, specifically from a village in Letefoho, which is a sub-district of Ermera in the western part of East Timor. Growing altitude in Letefoho ranges from 1350-1900 masl and varities grown include hybrid de Timor(Moka) and Arabe(Typica). Coffee plantations were introduced to East Timor in 1815 by the Portugese. However, many of the Timorese communities were displaced during the Indonesian invasion of 1975. Consequently, much land was abandoned and coffee plantations have since grown wild, thriving in the rich mountainous environment.
East Timor's total production is relatively small at around 160 000 bags or 550 containers in a good year. The local market is dominated by a duopoly of exporters that account for nearly 80% of the total exports. Timor's production is primarily commercial grade arabica, with small volumes of robusta and comparatively tiny volumes of specialty.
The Timor village lots and regional coffees are the result of MTC developing supply lines along with technical assistance and processing equipment being donated to the coffee lands of Ermera. There has been relentless work to help organize under-privileged local small-holder farms while providing much needed market access, infrastructure, and technical support. Today these farmer groups are producing genuine specialty coffees with improved access to international specialty markets. The result and the ongoing goal: a fantastic cup and improved farmer livelihoods.
During harvest time, ripe cherry is hand-picked and carried to the village for pulping, often in locally made, gum wood and tin pulpers. Pulped parchment is fermented for 24-48 hours depending on the local weather conditions at the time, and then is hand washed. Clean Parchment is subsequently dried on tarps or one of the 160+ raised beds donated by MTC. Prior to collection, the dry parchment is inspected by our local team to ensure strict quality criteria are met. Each village is comprised of a network of smallholder farmers who operate collectively to harvest, process, and dry their coffee. Individual farmers typically own and amanage 1-2 hectares of land planted with Hibrido de Timor and Typica, locally known as Moka and arabe respectively.
Producer Type: Small Holder Farmers
Plant Species: Arabica
Coffee Grade FW