Cristo Liurai
In the hills of Timor-Leste, the Cristo Liurai community is pushing the boundaries of speciality coffee. Led by Luis Santos de Jesus—a schoolteacher by day—this group of 24 farmers has embraced precise processing techniques to produce exceptional coffee.
Each farmer carefully processes their own harvest at home, selecting only the ripest cherries before floating, pulping, and fermenting them for 40–44 hours. After an intensive washing process, the beans dry on raised beds for 7–10 days, turned regularly until they reach the perfect 10.5% moisture level. A community-funded moisture meter has given farmers even greater control, ensuring consistency across every lot.
After resting for six weeks, the coffee is transported to Dili for grading, hand sorting, and export. This hands-on approach brings out a beautifully clean and vibrant cup, showcasing the dedication and skill of Cristo Liurai’s farmers.
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Description
In the hills of Timor-Leste, the Cristo Liurai community is pushing the boundaries of speciality coffee. Led by Luis Santos de Jesus—a schoolteacher by day—this group of 24 farmers has embraced precise processing techniques to produce exceptional coffee.
Each farmer carefully processes their own harvest at home, selecting only the ripest cherries before floating, pulping, and fermenting them for 40–44 hours. After an intensive washing process, the beans dry on raised beds for 7–10 days, turned regularly until they reach the perfect 10.5% moisture level. A community-funded moisture meter has given farmers even greater control, ensuring consistency across every lot.
After resting for six weeks, the coffee is transported to Dili for grading, hand sorting, and export. This hands-on approach brings out a beautifully clean and vibrant cup, showcasing the dedication and skill of Cristo Liurai’s farmers.
