East Timor - Ermera

ROAST COUNTRY REGION SPECIES VARIETY PROCESS ALTITUDE NOTES BAG SIZE USAGE Medium Roast East Timor Letefoho, Ermera Arabica & Robusta Timor Hybrid, Typica, Catimor, Sarchimor T5296 Washed 1400 - 1900 Meters Above Sea Level Oolong Tea, Dark Chocolate, Molasses 340g / 12oz Espresso, Drip, and French Press Please note: Pre-ground coffee beans can quickly lose their freshness, resulting in a notable decrease in aroma and flavor. For this reason, we do not offer a grinding service. We strongly encourage our customers to grind their coffee beans just before use for the best experience. Ermera is East Timor’s most important coffee-producing region, responsible for approximately half of the country’s total production. Located in the central highlands, its coffee grows across mountainous terrain at elevations ranging from 1,000 to nearly 2,000 metres. Most coffee in Ermera is cultivated by smallholder farmers on one- to two-hectare farms. The trees are traditionally grown under shade, supported by cooler highland temperatures, seasonal rainfall, and soils composed of silt, sandstone, and limestone. Harvest typically takes place from May to September, during the region’s dry season. This medium-roast coffee is made from Timor Hybrid, a naturally occurring cross between Arabica and Robusta first discovered on Timor in 1920. The variety is historically significant for combining Arabica’s cup quality with the resilience and coffee-leaf-rust resistance associated with Robusta. After harvest, the coffee is washed, creating a clean and well-defined cup. The experience is delicate and tea-like at first, followed by deeper bittersweet richness and a smooth, syrupy finish. Coffee has played an important role in East Timor since the nineteenth century and remains the country’s leading non-oil export today. For many rural families, it continues to be both a source of livelihood and a tradition passed down through generations.