Eratoi 2 lot is produced by 15 small holders reside in Eratoi village in south west of Asia’s newest independent country, East Timor. The farms are located at an altitude of 1600m to 1700m above sea level. The village name of “Eratoi” comes from a local Mambae language meaning “rich in water” and as the name indicates, there is ample water available which makes wet-milling less difficult than other villages.
Eratoi village itself has 42 coffee growers and they are separated into 3 different groups; Eratoi 1, Eratoi 2 and Eratoi 3 to conduct meticulous quality assurance protocol. Thus, the numbers do not indicate the superiority nor inferiority in quality.
Being led by Senhor Laurentino Soares, Eratoi II members pay great degree of attention to harvest only fully ripe cherries and avoid contamination of defective ones. Only fully ripe cherries are hand-picked and the harvest finishes just after lunch to process all the cherries within the same day. All the harvests of the day go through a floater selection to eliminate insect damaged beans followed by a de-pulping (wet-processing) with a traditional pulping machine that each farmer possess. After the cherries are removed, parchments are sorted again with a floater selection and fermented for 36 hours. Parchments are then washed, sun-dried on drying tarpaulins and dry-milled after the curing period of minimum 30 days.
The coffee is then transported to the capital and port town of Dili. All the green coffee beans are then sorted with the colour sorter and by hand. The green coffee beans are then packed in Ecotact bags and jute bags to be exported.