- ### About Yemen Al-Ofairi XI - Pre-order | Yemen This is a stunning high cup score coffee from Yemen with tasting notes that include black cherry, pineapple, banana and cocoa nibs. We have just 60 x 125g whole bean available for pre-order. From the highland slopes of Maghrab Ans in Dhamar, where the Al Ofairi tribe has farmed for centuries, this Kent variety is grown at 1,900–2,100 metres. Developed using Qima’s Alchemy XI protocol, which focuses on carbonic maceration and extended fermentation. The coffee is harvested from trees grown in gardens on the slopes of the mountain. After harvest, the coffee goes through a 12-hour aerobic fermentation in a well-ventilated environment, before the cherries are transferred into stainless steel tanks, flushed with carbon dioxide, and fermented under carbonic maceration for 48–72 hours. They are then moved to shaded, well-ventilated raised beds where deeper layers of cherry are used to create a semi-anaerobic environment for 48 hours, before being spread onto traditional raised African beds for a slow drying period of around 600 hours (approximately 25 days). Note: This coffee will be roasted on the 12th of December and dispatched on the 15th of December. Any orders that contain this product will be held for dispatch until the 15th of December. - ### Coffee Info **Tasting Notes:** Black Cherry | Pineapple | Cocoa Nibs **Processing Method:** Carbonic Maceration Natural **Varietal:** Kent **Importer:** Qima

- ### About Yemen Al-Ofairi XI - Pre-order | Yemen This is a stunning high cup score coffee from Yemen with tasting notes that include black cherry, pineapple, banana and cocoa nibs. We have just 60 x 125g whole bean available for pre-order. From the highland slopes of Maghrab Ans in Dhamar, where the Al Ofairi tribe has farmed for centuries, this Kent variety is grown at 1,900–2,100 metres. Developed using Qima’s Alchemy XI protocol, which focuses on carbonic maceration and extended fermentation. The coffee is harvested from trees grown in gardens on the slopes of the mountain. After harvest, the coffee goes through a 12-hour aerobic fermentation in a well-ventilated environment, before the cherries are transferred into stainless steel tanks, flushed with carbon dioxide, and fermented under carbonic maceration for 48–72 hours. They are then moved to shaded, well-ventilated raised beds where deeper layers of cherry are used to create a semi-anaerobic environment for 48 hours, before being spread onto traditional raised African beds for a slow drying period of around 600 hours (approximately 25 days). Note: This coffee will be roasted on the 12th of December and dispatched on the 15th of December. Any orders that contain this product will be held for dispatch until the 15th of December. - ### Coffee Info **Tasting Notes:** Black Cherry | Pineapple | Cocoa Nibs **Processing Method:** Carbonic Maceration Natural **Varietal:** Kent **Importer:** Qima