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Eratoi

Eratoi

Simao Pedro de Deus’ high altitude washed lot hailing from the Letefoho mountains, full of fresh green apples & juicy acidity.
£12.50
£12.50
Sale Sold out

Character

We taste purple fruit, florals and juicy acidity.

Brewing

Recommended for espresso and filter.

Resting

Before brewing, rest the coffee in its sealed bag for a minimum of 14 days.

Volume
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Old traditions

Timorese coffee is truly wild and organically grown underneath the imposing shade trees that dominate the landscape.

With time old traditions in processing coffee, passed on from generation to generation, coffee is helping to build up more opportunities for Timorese people to create a consistent and sustainable income from which to support and provide for their families and the local community.

This will be our third consistent year of working together with the farmers of the Eratoi group.

The Producer

All the members of the Eratoi group follow the same
processing methods, ensuring that only the ripest
cherries are picked and processed with the utmost
attention.

Carefully fermented for between 40-42 hours and
dried on raised beds to an ideal moisture content of
10-12%.

Led by Simao Pedro de Deus, this group has steadily
grown and now consists of 25 smallholder farmers,
all hailing from previous generations of coffee farmers.

With a strong sense of unity between all the members,
the goal to process high quality speciality coffee is at
the forefront of their work. Through this consolidated
mindset, the Eratoi group continues to produce
delicious coffee consistently year on year.

  • Production Data

    Produced by Simao Pedro de Deus
    Region - Letefoho
    Grown at 1800 masl
    Varietal - Typica & Timor Hybrid
    Harvest - November 2022
    Process - Washed

  • Washed

    Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented.

    Fermentation is brief and helps to remove any remaining material from the pulping process as well as adding complexity to the coffee.

    The coffee is then washed and sun-dried, mechanically dried, or a combination of the two until the desired moisture level is reached.

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