Timor-Leste is one of the world’s youngest countries. After centuries of Portuguese rule and decades under Indonesian occupation, the country gained independence in 2002. Coffee, first planted by the Portuguese, once drove the economy but faded during the years of unrest. Today, local farmers are rebuilding the industry with a focus on sustainability and specialty quality, ready to put Timor-Leste back on the coffee map.

Eratoi sits high in Letefoho, near the sacred Mount Ramelau, at 1800 metres above sea level. Here, coffee grows slowly under a natural forest canopy, with cooler temperatures helping the cherries develop complex, concentrated flavours. After careful picking, the cherries are floated to sort out defects, then sealed for a 12-hour anaerobic fermentation in Ecotact bags. Drying happens in two stages: first spread thin to quickly drop moisture from 68% to 25%, then moved into deeper layers for a slower finish over 20–25 days until they reach 9.5%. After a six-week rest, the coffee is hulled and ready for export.

This careful, staged natural process is rare for Timor-Leste and gives Eratoi’s coffee its distinctive texture and depth — a full, structured cup that stands out on the table.