REMAGOA
Altitude: 1850maslLead Farmer: Delphine de Deus
Google Earth Co-ordinates: 8°49’39″S 125°30’06″E
| Working together | Since 2022 | Process | Fully-washed |
| Harvest Period | July – August | Packaging | 30kg (Ecotact & Jute) |
| No. of farmers | 9 | Screen Size | 17, 16, 15 |
| Varietal | Typica, Timor Hybrid | What we taste | Green Apple, Caramel, Almond |
Situated in the eastern part of Letefoho at an altitude of 1,850masl, the small village of Remagoa is one of the most difficult to access groups that we work with: the nearest road requires a 2km hike through steep mountainous coffee forests which whilst incredibly beautiful makes daily life challenging for members of this community.
Remagoa is a great example of why some smallholder farmers choose to sell parchment rather than sell their coffee cherries. Prior to working with Karst, farmers would harvest their cherries daily and then make the 40min walk through the dense woodland whilst carrying 30kg – 40kg sacks. When they arrived at the roadside, they would then have to wait for long periods of time for the first passing truck who would often only buy their coffee at the lowest commercial price. Now, the community processes parchment in their individual households which, although still time consuming, has eradicated the necessity of a 4km, daily round trip on foot. It is still the case that parchment needs to be collected on horseback and transported through the forest for collection at the end of the harvest but at least this now only occurs once.
2025 saw Tiu Fernando take a step back from his role as Remagoa’s lead farmer. Thankfully his son, maun Delphine, happily took up the position ensuring that each of the community’s 9 households continued to receive support with advice on processing and ensuring that parchment was processed to the exacting standards expected of the international speciality market. This was aided with the purchase of a portable moisture meter from Karst to the community which ensured coffee was carefully dried to the required moisture content. This was of particular benefit in 2025 as cooler temperatures meant longer drying times of between 9-11 days.
After 4-years working together, we are delighted at how our relationship continues to grow with the community of Remagoa. Expect to find tasting notes of green apple, caramel and almond from this well-balanced, fully-washed coffee which also illustrates how a parchment buying model can benefit remote mountain communities.
