Timor Leste - Raimutin - Typica, Timor - Washed
Timor Leste - Raimutin - Typica, Timor - Washed
Timor Leste - Raimutin - Typica, Timor - Washed
Timor Leste - Raimutin - Typica, Timor - Washed
Timor Leste - Raimutin - Typica, Timor - Washed
Timor Leste - Raimutin - Typica, Timor - Washed
Timor Leste - Raimutin - Typica, Timor - Washed

Timor Leste - Raimutin - Typica, Timor - Washed

CHF 13.00 Regular price
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Tastes like:

Chocolate, Dried Fruits, Sweet, Smooth


Raimutin Wet Mill


Small Holder Farmers






Typica, Hibrido de Timor



Roasted for:



Timor Leste has a long history of growing coffee, but with varying quality and without a decent infrastructure and education across the country, despite it being the second largest export for the country, and 37% of the country's households relying on coffee as an income source. Raw Material, our sourcing partner, has been working in several regions in Timor Leste to increase the quality and stability of their coffee export, alongside the Timorese Government to set up projects and build facilities such as the Raimutin Wet Mill. 

This coffee was grown in the area named after a waterfall in the region: Mota Bandeira and is a blend of coffees from this region, processed by Raimutin. 

This Wet Mill was founded in 2018, and became the central processing mill for growers in the region. It's all been designed in house, and built with locally sourced, and ready available materials. It serves as a central hub for processing coffees, but also a meeting point for village chiefs, and neighbourhood leaders, along with a centre for training growers in cultivation, picking, and processing! 

This is what Raw Material says about the processing of this coffee: 

"Ripe cherry is first floated in water, to separate the fruit by density. The higher the density, the higher the quality of the coffee. This leaves the low density, less mature cherries to float to the surface, which are easily removed from the water. Though not used for export, these cherries are processed separately, and sold to the local market.

The station staff then meticulously hand-sort the freshly picked and well-sorted cherry, removing all damaged or underripe fruit by eye. This well-sorted harvest is now pulped, separating the cherry from the parchment coffee. The coffee then undergoes fermentation for a full 24 hours.

Once this stage is complete the parchment is washed again, removing any residual floaters and cherry skin in the process. These floaters are not discarded, but instead are sold with other low density coffee into the local market.

The parchment is then transported to raised beds, where the coffee is dried in high. The staff turn the lots regularly to ensure even airflow and sun contact, for a duration of between 15 - 20 days. When the coffee has reached a drying level of around 14%, the coffee is then transported to lower altitudes with higher temperatures, to complete the drying phase.
Once the drying is complete, the coffee is prepared for export at the Railaco dry mill."

The result is an excellent coffee for Espresso, which has a great balance of brighter characteristics, Sweetness, and heavier textures. We've roasted this one to be widely appreciated and makes an excellent "house espresso", without being too wild. 


We roast to order, and as such need to prepare our roasting for the week. Orders recieved before midnight Sunday, will be processed the same week.

We'll do our best to meet your needs. If there's anything exceptional you require, please just reach out to us.

Everything is shipped from Zurich, Switzerland. We use Swiss Post, UPS or DHL as our shipping agents so that your coffee arrives safely.