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Timor-Leste Tau-Rema

Regular price £8.50

Name: Tau Rema

Origin: Tau-Rema, Letefoho, Ermera

Varietal: Hybrid De Timor & Typica

Altitude: 1950 metres above sea level

Process: Washed (Organic)

Flavours: Stewed Plum, Treacle, Black Tea

Importer: Karst Organics

Where is it from?


Situated in South East Asia with Australia to the South, Timor-Leste holds the unenviable accolade of being one of the few countries in the world to have been both colonised and annexed; colonised by Portugal from 1600s to 1975 and annexed by Indonesia from 1975 to 1999. Having finally gained independence in 2001, Timor-Leste is the world’s second youngest nation-state and still finding its feet in the geopolitical world of the 21st century. Coffee was introduced to the island by the Portuguese and went on to become the country’s leading export by the 1900s, however, the industry suffered greatly during the years of Indonesian annexation when the sector was largely ignored.

Fast forward to the present day and you will see that the coffee farmers of Timor-Leste are working hard to collectively carve out a place for Timorese coffee in the global speciality coffee market.

Timorese coffee is truly wild and organically grown underneath the imposing shade trees that dominate the landscape. With time old traditions in processing coffee passed on from generation to generation, coffee is helping to build up more opportunities for Timorese people to create a consistent and sustainable income from which to support and provide for their families and the local community.

Sitting at a soaring 1950masl, the village of Tau-Rema is located close to the peak of Mount Ramelau, Timor-Leste’s highest and most sacred mountain. As a result of such high altitudes, the cooler temperatures allow for slower maturation of the cherries which can result in cherries with consistently high sugar content. Led by Mario de Deus, these 9 smallholder farmers have had a limited opportunity in which to process their coffee, however through close collaboration with other partner groups, focusing on shared knowledge and best processing practices, they have been able to excel in processing a delicious speciality coffee.




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