It's no secret that my favorite beans come from Yemen, and so when the opportunity to purchase a lot that was anaerobically fermented (something I have not seen or tasted), it exposed me to quite the gray decision. I usually do not like anaerobic fermentation, but I do love Yemeni coffee. Dilemma. Curiosity got the best of me and here we are. What we have here is a coffee where the fermentation covers a bit of the usual Yemeni earth tones, and in it's place are licks of the anaerobic process that are not overwhelming, but rather are acting as the finishing gloss on a portrait. In the cup I found bold and complex notes of grape, dark berries, and cherry. What's interesting is how the cup changes once fully rested. At 4 weeks it was quite tasty and complex. At 5-6 weeks it became much brighter than it already was, and much more open, to the point where I thought I had made a mistake and brewed the wrong coffee. The touch of fermentation takes on a cloud-like lightness, with the overall cup becoming more playful. Yemen Anaerobic Sharqui Haraaz Cooperative Region: Eastern Haraaz, Sana'a Governorate Process: anaerobically fermented natural Elevation: 1800-2200 masl Jadi, Dawaery, Tuffahi, Jufini heirloom Yemeni cultivars Tasting Notes: dark cherry, Welch's grape, raspberry Recommended rest time from roast date: 5-6 weeks. 200g whole coffee beans It's no secret that my favorite beans come from Yemen, and so when the opportunity to purchase a lot that was anaerobically fermented (something I have not seen or tasted), it exposed me to quite the gray decision. I usually do not like anaerobic fermentation, but I do love Yemeni coffee. Dilemma. Curiosity got the best of me and here we are. What we have here is a coffee where the fermentation covers a bit of the usual Yemeni earth tones, and in it's place are licks of the anaerobic process that are not overwhelming, but rather are acting as the finishing gloss on a portrait. In the cup I found bold and complex notes of grape, dark berries, and cherry. What's interesting is how the cup changes once fully rested. At 4 weeks it was quite tasty and complex. At 5-6 weeks it became much brighter than it already was, and much more open, to the point where I thought I had made a mistake and brewed the wrong coffee. The touch of fermentation takes on a cloud-like lightness, with the overall cup becoming more playful. Yemen Anaerobic Sharqui Haraaz Cooperative Region: Eastern Haraaz, Sana'a Governorate Process: anaerobically fermented natural Elevation: 1800-2200 masl Jadi, Dawaery, Tuffahi, Jufini heirloom Yemeni cultivars Tasting Notes: dark cherry, Welch's grape, raspberry Recommended rest time from roast date: 5-6 weeks. 200g whole coffee beans

It's no secret that my favorite beans come from Yemen, and so when the opportunity to purchase a lot that was anaerobically fermented (something I have not seen or tasted), it exposed me to quite the gray decision. I usually do not like anaerobic fermentation, but I do love Yemeni coffee. Dilemma. Curiosity got the best of me and here we are. What we have here is a coffee where the fermentation covers a bit of the usual Yemeni earth tones, and in it's place are licks of the anaerobic process that are not overwhelming, but rather are acting as the finishing gloss on a portrait. In the cup I found bold and complex notes of grape, dark berries, and cherry. What's interesting is how the cup changes once fully rested. At 4 weeks it was quite tasty and complex. At 5-6 weeks it became much brighter than it already was, and much more open, to the point where I thought I had made a mistake and brewed the wrong coffee. The touch of fermentation takes on a cloud-like lightness, with the overall cup becoming more playful. Yemen Anaerobic Sharqui Haraaz Cooperative Region: Eastern Haraaz, Sana'a Governorate Process: anaerobically fermented natural Elevation: 1800-2200 masl Jadi, Dawaery, Tuffahi, Jufini heirloom Yemeni cultivars Tasting Notes: dark cherry, Welch's grape, raspberry Recommended rest time from roast date: 5-6 weeks. 200g whole coffee beans It's no secret that my favorite beans come from Yemen, and so when the opportunity to purchase a lot that was anaerobically fermented (something I have not seen or tasted), it exposed me to quite the gray decision. I usually do not like anaerobic fermentation, but I do love Yemeni coffee. Dilemma. Curiosity got the best of me and here we are. What we have here is a coffee where the fermentation covers a bit of the usual Yemeni earth tones, and in it's place are licks of the anaerobic process that are not overwhelming, but rather are acting as the finishing gloss on a portrait. In the cup I found bold and complex notes of grape, dark berries, and cherry. What's interesting is how the cup changes once fully rested. At 4 weeks it was quite tasty and complex. At 5-6 weeks it became much brighter than it already was, and much more open, to the point where I thought I had made a mistake and brewed the wrong coffee. The touch of fermentation takes on a cloud-like lightness, with the overall cup becoming more playful. Yemen Anaerobic Sharqui Haraaz Cooperative Region: Eastern Haraaz, Sana'a Governorate Process: anaerobically fermented natural Elevation: 1800-2200 masl Jadi, Dawaery, Tuffahi, Jufini heirloom Yemeni cultivars Tasting Notes: dark cherry, Welch's grape, raspberry Recommended rest time from roast date: 5-6 weeks. 200g whole coffee beans