Organic Timor

This coffee is sourced from a network of smallholder farmers in the highland districts of Ermera, Aileu, and Ainaro in Timor-Leste. In these rugged mountainous regions—where coffee was first introduced during Portuguese colonial rule—generations of farming families cultivate their crops beneath dense shade trees in traditional agroforestry systems. Farms are typically small, often less than a few hectares, and coffee is grown organically by default due to limited access to chemical inputs.

The producers are members of Cooperativa Café Timor (CCT), a farmer-owned cooperative that supports thousands of smallholders with agronomic training, organic certification programs, centralized wet mills, and export infrastructure. The cooperative plays a vital role in rural livelihoods, providing market access, quality control, and community development initiatives including healthcare and education programs.

Coffee in this region—primarily Arabica of the Timor Hybrid and Typica varieties—is carefully hand-harvested during the main crop season. Ripe cherries are delivered to cooperative wet mills where they are pulped, fermented, washed, and dried on patios or raised beds. Once dried, the parchment coffee is milled and prepared to European Preparation (EP) standards, ensuring consistent screen size and minimal defects for export.

These lots are selected for their balanced cup profile, traceability, and certified organic production practices. While not tied to a single estate, this offering represents the collective effort of thousands of smallholder families who rely on cooperative infrastructure for processing, certification, and international market access—reflecting the resilience and rebuilding spirit of Timor-Leste’s coffee sector.