Hatuhei

Hatuhei is located in one of the most remote parts of the highlands that is completely cut off during the rainy meaning opportunities to generate an income are very few out side of the coffee harvest. As Hatuhei’s coffee reputation grows they have been able to invite more coffee farmers to join the co-operative and share in the increased income that processing speciality coffee can bring. Carlos de Deus (pictured here) is the lead farmer and works closely with Karst Organics to ensure all of the smallholder farmers from Hatuhei co-operative members receive weekly support during the harvest. The focus is to ensure that as the coffee gains in popularity and volumes increase, quality is never compromised. With time old traditions in growing coffee passed on from generation to generation, and investment, education and support processing from Karst Organics, coffee is gradually helping to build more opportunities for Timorese people to create a consistent and sustainable income.

Situated in south east Asia, approximately 1000 miles east of Bali, Timor-Leste is a lush tropical island. Coffee was first introduced to the island in the 1900’s but the industry has suffered neglect during a difficult political period in the late 90’s. Timorese farmers are now working hard to establish a place in the world speciality coffee market to generate a consistent and sustainable income. One of the most special features about East-Timorese coffee is that it is all wild and organically grown underneath the Ai-Kakeu (Casuarina) and Ai-Samtuku (Albizia) shade trees that dominate the mountainous coffee growing regions. Only natural fertiliser is used (consisting of chicken poo, cherry skin and soil) to nourish the soil. Due to the country’s lack of development and strong animist beliefs, chemical fertilisers have yet to be introduced into agricultural practices. Karst organics are currently running a shade three replanting programme, with a shade tree planted for every 10kg of green coffee sold.

Each farmer will begin by selectively handpicking only the ripest red cherries from their plantations, which are then pulped and fermented for 40-44 hours, fully washed and then dried using the African Bed Drying method. We find Timor –Leste coffee generally full bodied and earthy but this careful fermentation and washing brings a wonderful apple acidity.