This March, we travel to the eastern edge of the Indonesian archipelago, where coffee is more than a crop, it's a foundation of rural life. Grown in the mountainous terrain of Sakoko village in Ermera, this microlot is produced by nearly 800 smallholder farmers working at elevations between 1400 and 1800 MASL. With support from Timor Global, these producers deliver their ripe cherries to the Railaco Mill, where careful processing unlocks the unique character of the region.
This lot is a blend of local varietals: Hybrid of Timor, Catimor, Caturra, and Typica. Which have all been processed using the anaerobic natural method, where cherries are sealed in fermentation bags for 48–72 hours before drying on raised beds under greenhouse covers. The meticulous process, paired with the high-elevation growing conditions, creates a fruit-forward, expressive cup that’s quickly becoming a signature of Timor-Leste’s emerging specialty scene.
In the cup, you’ll find creamy strawberry yoghurt and bright citrus fruit, supported by soft cacao tones and a distinctive boozy edge - not overpowering, but just enough to add intrigue and dimension. It’s a coffee that’s bold, structured, and undeniably exciting, one that reflects both the potential and personality of this remarkable origin.