Hawari | Yemen Specialty Coffee
This is a special process, micro-lot, ethically sourced and processed, organic Yemeni specialty coffee.
Tasting notes: Complex coffee. Notes of cocoa nibes, cinnamon, tangerine, sugarcane, pinaoole and peanuts. Balanced acidity, round body and long aftertaste.
Available in three roasting levels:
Light/ Filter roast: Fruitier, bright acidity with light body. Recommended for Pour over, and Immersion brewers.
Medium roast: Sweet, balanced-low fruity acidity with medium body. Recommended for Espresso, Pour over, Ibrik, and Immersion brewers.
Dark/ Special espresso roast: More Sweet, no acidity, bold , might be a little smokey with heavy body. Recommended for Espresso, and Immersion brewers.
If you don’t have a grinder, don’t worry! We can grind it for the exact brewing method you use before sending it out. Please select your preference before adding it to the cart.
The traceability, sensory and sustainability report is available below.
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Producer: Taha Salam
Harvest: Hand-picked (only ripe cherries). Jan 2021
Irrigation system: Dripping or rain.
Elevation: 1,900-2,100 meter above sea level
Climate: Dry. Rain 400mm annually
Process: Natural Anarobic (72 hours)
Beans size: AA+
Complex coffee. Notes of cocoa nibes, cinnamon, tangerine, sugarcane, pinaoole and peanuts. Balanced acidity, round body and long aftertaste.
As time passes, more notes will appear and others will vanish.
These notes were preserved by our team during our cupping sessions using an evaluation roasting profile. Based on what roasting level you’ll be brewing, you can expect to have more notes in the cup.
Taha Salam is the master behind these amazing beans. His huge effort, passion, and modern coffee process experience were the main factors to result in such unique lot. Among all the coffee process that we have in the specialty coffee world, he chose the natural-anaerobic process (72 hours) and it worked just great.
Taha was very excited for us to cup his work and was very confident that we will be amazed. He wasn’t wrong as we got 16 great samples out of it with different roasting style. It was very hard to choose the best 3 roasting profiles between them as each cup was very unique and has its own charctristics that make it a perfect cup.
We are very glad to work with such an expert and will keep the great work as a team to experiment more and different process in the future.
The anaerobic natural process is done by fermenting the whole coffee fruit (cherries) in artisanal fermentation tanks after the oxygen is removed when the coffee is added at the beginning of the process. There are valves on the tanks that keep them free from oxygen seeping in during the process while also allowing CO2 to be released as it builds up during fermentation. Time and temperate are two main factors to control in this process that can totally change the final results. With this lot, the cherries were fermented for 72 hours before they were dried under the sun on raised beds for 19 days. As a result, this coffee is very complex, fruity and sweet with balanced acidity and round body.
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|Select Roast Level||
Light roast, Medium roast, Dark roast
|Whole Beans or Ground?||
Whole Beans, Ground For Ibrik/Cezve/Jazwa, Ground for Moka Pot, Ground For Espresso, Ground For Filter/ Pour Over, Ground For Reusable Pods, Ground For French Press, Ground For Cold Brew
Wayne Johnston (verified owner) –
Possibly the best coffee I have ever tasted. Bold, smokey, earthy, complex, layered. I shared it with friends who said it spoiled them for all other coffee.