East Timor – Mautilo Farmers Community

East Timor – Mautilo Farmers Community

A lovely community lot coffee from East Timor. A lively coffee with a real sweet and savoury flavour profile. Starting with a sweet citrusy biscuit flavour, this cup then develops into a creamy peanut butter. Great for a nice espresso drink or perfect for a filter coffee.

Tasting notes Digestive biscuits | Nectarine | Peanut Butter
Region Ducurai Village, Timor-Leste
Producer Mautilo Farmers Community
Elevation 1300
Process Washed
Variety Typica, Timor Hybrid
Certification Organic


from £10.25

Additional Information

The Mautilo farming community was established in 2017 and 17 farmers contributed to this lot. They work as a team to pick, collect, and process their cherry.

East Timor is recognised more for the varietal ‘hybrid de timor’ than the coffee it has been producing now for 200 years since introduction in 1817 by the Portuguese. The Hybrid De Timor variety is a natural hybrid between the typica & robusta first spotted in 1927. In the cup they demonstrate a sweetness, delicacy and florals associated with the typica variety (known as Arabi locally) which are then complimented by the spicy pepper, tamarind and full-bodied characteristics that you would be more familiar from the Hybrid De Timor varietal. The region that is leading the way in specialty production is the Letefoho area of the country situated in the mountainous northwest. This harvest Falcon have been able to source and bring into Europe five different producer groups/villages spread across 6 lots where the number of farmers in each group ranges from 11 to 23 small holder farmers. Each village still works in what is a very primitive manner often using wooden pulping machines and basic drying beds and sometimes tarpaulin on the ground to dry the coffees. Even with such basic infrastructure the quality of coffee produced in the cup defies what we would expect from such basic methods. The Café Brisa Serena Group have worked hard with the farmer groups to focus on quality parameters such as picking, separation and even drying to help elevate the quality of the coffees. We feel that this is just the start of things to come from a country that has the potential to give so much more and begin to prosper with the rewarding of the specialty coffees they produce

The 2021 harvest was a success following the disruption caused by the pandemic in 2020. Farmers are being very proactive with the pre and post-harvest maintenance of their trees, ensuring they are well pruned and healthy for future growth.

About the process;
This coffee has gone through a washed process. This process involves the fruit being removed from the cherry via a de-pulping machine, once done this leaves your beans covered in parchment and mucilage. The mucilage is a sticky layer surrounding the beans, full of sugars and natural alcohols this is where a lot of sweetness and acidity comes from.
Once pulped the beans go into fermentation tanks for typically 12-24 hours. During this fermentation the mucilage is broken down until just the parchment surrounds the coffee.
When the coffee has been fermented for long enough, the coffee gets taken to the drying stage. This particular coffee was dried on a patio being turned multiple times a day, this drying can take anywhere from 10 – 22 days. Once dried to coffee is ready to process for export!

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