Timor-Leste Samoro

A great example of a deliciously well processed fully washed coffee from Timor-Leste with a good balance of sweetness and acidity.
 
This Samoro coffee is purchased direct from our partner farmers based on a parchment buying model, meaning that each of the members process their own coffee individually at their own homes. 

Once the ripe red cherries have been harvested, the farmer will then float them to remove any bad cherries, following which they will then be pulped using a manual pulping machine. The beans will then be placed into a large bucket and covered with water which will be left to ferment for between 40-44 hours, until the mucilage has broken down and feels scratchy to the touch. 

At this point, they are ready to be washed. Washing takes a lot of time and is very labour intensive. Each bucket of fermented beans needs to be washed on an average of 8-10 times. Once washing is complete, the parchment is then laid out on raised drying beds to dry. The parchment is constantly turned to ensure consistent drying and further sorting is carried out to remove any defects. 

Drying normally takes between 7-10 days however with the impact of climate change, during the 2023 harvest, drying times were closer to 10 days to reach optimal moisture content measurements of 10% and water activity levels of 0.55aW. 

At this point, the parchment is then stored in 20kg sacks and stored in our warehouse and left to rest for a period of 6-8 weeks. During this time continuous QC checks on moisture content and water activity, and further sample cuppings are carried out to ensure that an equilibrium is reached and the parchment ready to be taken to be dry hulled. 

Once hulled, the green beans are then graded by screen size and hand sorted to remove any further final defects.