Timor coffee has it's roots in colonial times with development of coffee plantations under Portuguese colonial control. The introduction of small scale farms happened later, and progresses after the independence of Timor Leste from Indonesia. This eastern Timor coffee comes from farms near the village of Lacau in the Ermera District, which sit in the shadow of mount Ramelau. This mountainous area offers good altitude, massive natural shade trees, and a relatively cool climate. This coffee is wet processed, fermented for 24 - 48 hours depending on the weather, sent to drying tables, and then once the coffee is sold it is driven to a dry mill in Dili for final preparation. 23 families contributed to this lot, and their farms are planted at an altitude range of 1500 - 1700 meters. Timor hybrids and Typica are the common cultivars grown in this region.
Letefoho offers a mild cup, raw sugar, nut tones, gentle acidity, and in many ways reminds me of a wet processed Central American coffee. The fragrance has a pleasing mix of sugary sweetness and savory roasted nut character, and aromatics marked by red raisin and honey-drizzled walnut. City+ roasts show balance when brewed, simple, but refined sweetness, like sugar in the raw, and with an almond meal note in the background. When cool, a dried apple note adds a liveliness to the cup, and finishes with a hint of rye grain, and a dusting of cocoa powder.