About Somoro

Samoro are a group of 9 farmers living and working close to each other, who support one another to ensure consistent coffee processing. This coffee is their second harvest as a group.

As a satellite group of Cristo Liurai, Samoro’s Lead Farmer Orlando Soares receives mentorship from Luis Santos de Jesus, the lead farmer of Cristo Liurai. Luis has helped implement record keeping, leading to more precise fermentation and drying times. This helps them adapt to the challenges of climate change and maintain consistency. Their attention to detail is paying off and their motivation soared this year after the success of their 2022 harvest in the specialty market.

Nestled near the Cristo Liurai mountain, this Timor-Leste coffee benefits from warmer temperatures. This unique climate boosts fermentation, creating bolder flavours with balanced sweetness and acidity.

TECHNICAL

After harvesting ripe red cherries, farmers float them to remove any bad ones and then pulp them with a manual machine. The beans are then fermented in water for 40-44 hours until the mucilage breaks down.

Next, the beans are washed 8-10 times, a labour intensive process. After washing, the beans dry on raised beds for 7-10 days, often taking closer to 10 days due to climate changes, until they reach 10% moisture content and 0.55aW water activity.