Rich, elegant stone fruits in this lot by Raimiutin village smallholders.

We’ve previously enjoyed coffees from the Raimutin smallholders and we’re excited to share this beautifully refined natural lot for the second year running.

We have worked with our sourcing partners from Raw Material to bring you this harvest. Over the years they have worked with local producers to develop innovative processing and drying practices. We hope you enjoy.

SOLD OUT

Producers Notes

Cherry from Raimutin is collected daily and processed at the Atsabe wet mill in Baboe Kraik. During the building of the Atsabe Community Wet Mill, it was important to consider the best practices that could be applied to the drying stages of coffee processing. Pulling on the collective knowledge of the producers and our sourcing partners at Raw Material, producers here were able to hybridise the drying beds.

A combination of raised African beds, bamboo sheet beds from Timor-Leste, and stackable smaller beds from Colombia ensured that the drying methods played on the strengths of many schools of thought at one station. Drying phase is 21 days on raised beds.

In Timor-Leste, Raw Material's work is currently focussed namely in the municipality of Ermera. One of thirteen municipalities in the country, it is home to the largest coffee production volumes, whilst almost 60% of the municipality's population live below the poverty line.

Production Data

Produced by Raimiutin Village smallholders

Region - Ermera

Grown at 1700 - 1800 masl

Varietal - Hybrido de Timor & Typica

Harvest - September 2021

Process - Natural

Resting Coffee

Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.

We recommend ordering whole beans and keeping the coffee sealed in it's bag for a minimum of 14 days before espresso brewing or at least 7 days for filter brewing.