Southeast of Sulawesi lies the island of Timor. Coffee was originally planted here by Portuguese explorers over 400 years ago. These particular beans originate in the Maubisse region with elevations of about 1600masl. The island was devastated by widespread coffee leaf rust many years ago, leading to the development of the Timor hybrid. This hybrid has been replanted and cross-bred with other cultivars around the globe. On Timor, the producers operate on very small farms, generally less than a hectare. These small farms formed the Coopertiva Cafe Timor or CCT in 1994. CCT is one of the largest employers on the island. CCT has helped the producers receive Organic and Fair Trade certifications so they may receive a premium for their harvest. The Timor bean is "fully washed". The coffee is picked, de-pulped, and soaked in water to loosen the mucilage, and then laid out to dry generally on a patio or indoors to protect it from the rains. In Timor, the farmers sometimes have access to mechanical driers, and beans will be dried until about 10-12% moisture.  The coffee will then be transported to a specialized mill for wet-hulling which removes the protective parchment layer. The parchment layer on the coffee from Timor will remain intact until the dry mill, producing a more clean flavor profile.