A brief introduction to Yemeni coffee:
Yemen is a country with fantastic climatic conditions for growing specialty coffee, but due to its extremely high altitude, there is absolutely no infrastructure for coffee processing. Farmers have to carry coffee cherries for several kilometers to reach processing facilities. Independent farms are a rare sight here.
The country also faces a severe shortage of drinking water, so all coffee cherries are processed using the "natural" method.
We were incredibly lucky in 2023 when we met Yehan and Ala, a couple running the coffee processing project Die Synthese in Yemen. Their coffee completely captivated us back then. Now you can enjoy the result of our friendship, as they share this coffee gem with us.
How it tastes:
Plums, citrus, grapes, and honey.
Processing
Deep red, ripe cherries are placed in airtight containers for 142 hours, where they ferment spontaneously. Workers regularly measure pH and temperature throughout the process. The cherries are then dried for 20 days on African beds.
Best brewing methods:
A great choice for Hoop, Pulsar, V60, batch brew, Aeropress, or other coffee brewing methods.
Barista’s recommendation:
For the best flavor, pour water at 100°C over the coffee. The idea that higher temperatures can "burn" the beans is a myth. We roast them at 600°C, so there's no way to "burn" them. Always use filtered or bottled water with an alkalinity range of 60-80 ppm.
Good to know:
For filter coffee preparation, always use beans at least 7 days after the roast date. After opening the package for the first time, let it air out for at least 4 hours before brewing. This prevents unwanted bitter notes in the taste.
Package contents:
The package contains roasted Arabica coffee beans in your selected quantity.
