Timor Eratoi
The island of Timor is located a few hundred kilometers northwest of the islands of Flores and Alor, and beyond the Timor Sea lies Australia. The highest point of the island is Mount Tatamailau, reaching an elevation of 2,960 meters above sea level.
The Eratoi community consists of only 25 farmers, and each of them has a specific task: to cultivate high-quality coffee in a completely natural way, without the use of chemical fertilizers.
Leading the Eratoi community is Simao Pedro De Deus.
Microlot • Specialty
Cupping
Cupping score certified by Q-Graders and obtained through the SCA protocol.
Cupper's notes
This coffee offers a sweet and well-bodied experience. It is bold yet balanced, with hints of cinnamon and cardamom providing a touch of spice. Delicate floral undertones of roses can be detected, while tea-like notes accompany the sweet caramel finish. The acidity is gently malic, adding a subtle brightness to the overall profile.
Green Coffee Analysis
Grain analysis
Screen:
18
Humidity:
11,80 %
Density:
798 g/L
Storage environment analysis
Humidity:
56 %
Temperature:
28° C
More Info
This nano lot, number 1, grows at an altitude of 1800 meters above sea level, in the heart of the forests under the canopy of towering Ai-Samtuku shade trees (Albizia). Due to the excellent balance between hours of sunlight and shade, the coffee grows and ripens slowly, reaching optimal sweetness before being harvested and processed. The Ai-Samtuku trees serve not only to protect the coffee plants from direct sunlight but also act as a great source of nutrients, promoting the natural growth of the cherries.
The processing of this wild and organically cultivated coffee involves selecting only the cherries at their peak ripeness. They are then subjected to aerobic fermentation for approximately 40-42 hours. After fermentation, they are spread out for about 15-20 days, bringing the moisture content to an ideal level of 10-12%.
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