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Timor Leste Raimutin Washed
Green Coffee Beans

Having found its sovereignty in 2002, Timor-Leste is one of the world’s youngest countries. As the country finds stability, the development of the agriculture sector is rapidly becoming an important pillar for the structural transformation of the country’s economy.

Timor-Leste currently faces enormous economic upheaval, as its oil reserves begin to run dry. In its place, coffee is set to become that nation’s most vital export.

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Product Information

  • Tasting Notes
  • Farm Info
  • Recipes



Natural: In Natural process, cherries are selectively picked for ripeness, the cherries are immediately left to dry on patios or raised beds with frequent turning or raking. This process can take up to several weeks until the cherries have reached the optimal moisture level (10-12%). the fruit acts as a natural casing, fermentation happens in a closed environment adding lots of sweetness and fruit flavours to the bean. Once dried the coffee is stored until it is ready to be hulled and distributed. Natural process coffees can be extremely fruity and sweet. They often have a muted acidity with slightly more body than their washed counterparts. We pick only the best lots out of each cupping flight to produce naturally sweet fruit bombs!

In The Cup

Chocolate, Maple Syrup & Citrus

Grown: Raimutin Villiage, Ermera

Altitude: 1,700-1,800m

Varietals: Hibrido de Timor, Moka, Typica

Drying: Weeks across a combination of Colombia, Timor-Leste , and African style beds, before being moved to fully shade dried for 3 weeks in Railaco, at much lower altitudes

One of thirteen municipalities in the country, it is home to the largest coffee production volumes, whilst almost 60% of the municipality's population live below the poverty line. We are excited to present you coffees from the suco (village) of Parami. Cherry from Parami, and the nearby neighbourhoods Motalala and Koileki, is collected daily and processed at the Atsabe wet mill in Baboe Kraik situated at 1400MASL.

42g in
700ml water at 96C, 100g to bloom, pulse pour the remainder.
Aim for all out in 4:30-5:00

75g Coffee, 1L water at 94C.
Brew for 4 minutes, stir and then plunge.