Harvest Season begins

High up in the mountains of Letefoho, Timor Leste, farmers all over begin the first round of Selective harvesting, individually hand-picking only the Coffee Cherries which are at their peak ripeness.  Further rounds of harvesting follow in the weeks to come.

Processing and Sorting

 The freshly harvested cherries pass through a pulping machine to separate the skin and pulp from the bean.  Then the beans are separated by weight as they pass through water channels. The lighter beans float to the top, while the heavier ripe beans sink to the bottom. They are passed through a series of rotating drums which separate them by size.

Drying, Hulling and Sorting

The beans are then sun-dried spread out over drying tables or floors, where they are turned regularly.  The dried beans are then hulled to remove the  dried husk off the dried cherry.  The beans are then sorted again to  select only the very best beans.

Roasting!

Roasting is one of the most crucial elements of the process which is why we make sure that our beans are roasted to perfection.  Roasting transforms the coffee beans from green beans to the beautiful aromatic brown coffee beans that we’ve all come to love.  Roasting the beans at the exact temperature, for the exact amount of time, cooling immediately afterwards and then packed into fresh-lock bags means that you’ll have the perfect coffee every time.

Roasted to perfection

Our beans are carefully roasted to make sure
that every cup of Letefoho Coffee is perfect every time.