Ismaeli Anaerobic | Yemen Specialty Coffee
This is a special process, ethically sourced and processed Yemeni specialty coffee micro-lot.
Tasting notes: Fruity and complex. Notes of cherry, toffee, dates, grapes, orange blossom, strawberry and clove. Lactic acidity with clean and silky body.
Available in two roasting levels:
Light/ Filter roast: Fruitier, bright acidity with light body. Recommended for Pour over, Ibrik, and Immersion brewers.
Medium roast: Sweet, balanced-low fruity acidity with medium body. Recommended for Espresso, Pour over, Ibrik, 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.
Producer: Tayb Qaid
Harvest: Handpicked (only ripe cherries). Apr 2021
Irrigation system: Dripping or rain
Elevation: 1,900 - 2,300 meter above sea level
Climate: Dry. Rain 510mm per year
Process: Anaerobic Natural (50 Hours)
Beans size: AA+
Fruity and complex. Notes of cherry, toffee, dates, grapes, orange blossom, strawberry and clove. Lactic acidity with clean and silky body.
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.
About the farmer:
This coffee is the first anaerobic natural process that comes out of Bani Ismail region in the governorate of Sana’a, Yemen. It’s uncommon to get a different process rather than the traditional natural process –sun dried- in Yemen and specially in Bani Ismail. We have teamed up with our friend Tayb Qaid who was so excited to experiment modern coffee processes for the first time in the region. We have been working closely with him, supervising and evaluating the process during 3 seasons, and after many trials in small batches (some were good and other not that good), we have proudly reached to a great result and decided to produce more of it and share this amazing lot with our friends.
About the anaerobic natural process:
The anaerobic natural process is done by fermenting the whole coffee fruit (cherries) in artisanal fermentation tanksafter 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 50 hours before they were dried under the sun on raised beds for 19 days. As a result, this coffee is very sweet, fruity and clean with nice lactic acidity and silky body.
|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
|Select Roast Level||
Light roast, Medium roast
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