Download Sheet

1800 - 1900 masl


fermentation - 36 hours


Hatuego Village, Letefoho


Hybrid De Timor & Typica






September - November

Hatugeo is produced by 16 small holders reside in Hatugeo village in south west of Asia’s newest independent country, East Timor. The farms are located at an altitude of 1800m-1900m above sea level. The village name of “Hatugeo” comes from a local Mambae language meaning “Stones in the high place”. Villagers assume that it was named after a number of huge rocks exist around the village.

Access to the village from outside the world is limited as there is no road for neither automobiles and motorbikes and farmers have to bring all their dried coffee parchments to the nearest village of Leubasa with horses. Living style of the villagers, thus, is extremely simple as it takes well beyond 1 hour just to go to buy daily necessities.

Being led by Senhor Francisco Maia Baptista, Hatugeo 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.

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.