Coffee is one of Timor-Leste’s most important agricultural products and exports. The country has a long history with coffee, stretching back to the early 19th century when the Portuguese introduced Arabica. Today, coffee is grown mainly by smallholder farmers, usually on tiny family plots, and is almost entirely organic due to the low use of chemical inputs. Here’s an overview of the main coffee-growing regions:
🌱 Key Coffee Regions of Timor-Leste
1. Ermera District
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The heart of Timor-Leste’s coffee production.
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Produces much of the country’s specialty Arabica.
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Altitude: 1,000–1,600m.
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Known for balanced, clean cups with floral and citrus notes.
- Mountainous terrain
2. Aileu District
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Mountainous and relatively close to the capital, Dili.
- Central highlands
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High altitudes and cooler climate.
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Produces coffees with bright acidity, tea-like body, and complex fruit notes.
3. Ainaro District
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Another highland region with rich volcanic soils.
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Coffees often described as sweet, with medium body and caramel/chocolate tones.
4. Liquiçá District
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West of Dili, with coffee cultivated in upland areas.
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Often blended with Ermera and Aileu coffees.
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Known for nutty, chocolatey profiles.
5. Manufahi District (Maubisse area)
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High-elevation region with cool temperatures.
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Produces coffees with floral, herbal, and spice qualities.
6. Bobonaro District
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Border region near Indonesia.
- Parts are mountainous, esp inland.
- Produces smaller volumes but with distinct character.
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Often earthy, rustic cups with low acidity.
🌍 Characteristics of Timorese Coffee
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Varietal: A unique Arabica hybrid called Timor Hybrid (Hibrido de Timor), a natural cross between Arabica and Robusta discovered here in the 1920s. This hybrid is disease-resistant and has been hugely influential in global coffee breeding.
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Farming system: Predominantly smallholder, organic by default.
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Cup profile: Generally clean, mild, and sweet, often with citrus, chocolate, or herbal notes depending on region.
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