Variety: Hibrido de Timor, Moka, Typica
Altitude: 1,400-1,600 MASL
Cupping Notes: Orange, pear and guava.
Firstly, all of the producers that RM Timor-Leste work with are informed of best picking practices, with the intention of only ripe cherry being picked and sold for processing. The cherries are first floated in water, to separate the fruit by density. The higher the density, the higher the quality of the coffee. This leaves the low-density, less mature cherries to float to the surface, which is easily removed from the water. Though not used for export, these cherries are processed separately and sold to the local market.
The station staff then meticulously hand-sort the freshly picked and well-sorted cherry, removing all damaged or underripe fruit by eye. The cherry is then transported to raised beds, where they are dried in high sun for one month. The staff turn the lots regularly to ensure even airflow and sun contact. When the cherries have reached a drying level of around 14%, the coffee is then transported to lower altitudes with higher temperatures, to complete the drying phase.
Once the drying was complete the cherry was separated from the parchment, and the coffee was prepared for export at the Railaco dry mill. The remaining cherry was not discarded, rather, it was saved for redistribution as fertiliser to the farmers who grew the harvests.