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Rose Coffee Roasters

Timor Leste - Laclo - Typica, Timor - Natural

Timor Leste - Laclo - Typica, Timor - Natural

Regular price $28.00
Regular price Sale price $28.00
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Tastes like:

Red and Orange fruits, Dried fruits, Smooth, Sweet.


Laclo Village, Raimutin Wet Mill


Small Holder Farmers






Typica, Hibrido de Timor



Roasted for:


Timor Leste has a long history of growing coffee, but with varying quality and without a decent infrastructure and education across the country, despite it being the second largest export for the country, and 37% of the country's households relying on coffee as an income source. Raw Material, our sourcing partner, has been working in several regions in Timor Leste to increase the quality and stability of their coffee export, alongside the Timorese Government to set up projects and build facilities such as the Raimutin Wet Mill. 

Laclo is the name of one of the main coffee producing villages (or sucos in Tetun), that provide cherry to the Atsabe wet mill. The village’s coffee land sits between 1200-1600 MASL, where between 80 and 150 coffee producing families are selling to the washing station at any given time during the harvest season. The village itself has four sub villages, and a total household figure of almost 500 families.

This Wet Mill was founded in 2018, and became the central processing mill for growers in the region. It's all been designed in house, and built with locally sourced, and ready available materials. It serves as a central hub for processing coffees, but also a meeting point for village chiefs, and neighbourhood leaders, along with a centre for training growers in cultivation, picking, and processing! 

This is what Raw Material says about the processing of this coffee: 

"Cherry is first floated in water, to separate the fruit by density. The higher the density, the higher the quality of the coffee. This leaves the low density, less mature cherries to float to the surface, which are easily removed from the water. 

The Raimutin station staff then meticulously hand-sort the freshly picked and sorted cherry, removing all damaged or underripe fruit. The cherry is then transported to raised beds, where they are dried in high sun for three weeks. The staff turn the lots regularly to ensure even airflow and sun contact. When the cherries have reached their perfect drying level, the seeds are removed from the cherry and prepared for export. 

The remaining cherry is not discarded, rather, it is saved for redistribution as fertiliser to the farmers who grew them."

The result is an excellent house coffee, great for Batch Brew, and an easy drinking, delicious cup profile for every day! 

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