Rotutu - Timor-Leste

Our Timorese coffee supplier, Karst Organics, was first introduced to Rotuto back in 2017 and have since made them their flagship group. With the success experienced with their fully-washed coffee, it was only natural to begin working on processing naturals too.

The drying was headed up by Manuel de Deus, ensuring that only the ripest, deep, burgundy-coloured cherries made the cut. After washing, the coffee was placed into sealed Ecotact bags for a 12 hour overnight anaerobic ferment. Following which, the drying was completed over two phases; the first phase saw the coffee cherries spread very thinly and dried in the sun. Then the cherries were more deeply layered and dried to a moisture level of 9.5%. Once the optimum moisture level was reached, the cherries were then rested for 6 weeks before the final hulling process took place.

Whilst all processing methods are labour intensive and time consuming, naturals are particularly so given the extended drying times required to reach the right moisture level. This nanolot took a total of 36 days of continuous drying, increased from 30 days the previous year, due to the impact of climate change which saw cooler temperatures than usual. This is in comparison to the 10 days of drying required for fully washed coffees processed from the same group. Offering a deliciously juicy and deeply rounded cup profile, it was well worth the wait.

Rotutu, Letefoho

1420 m.a.s.l.

Natural Typica and Timor Hybrid