Yemen Anaerobic Slow Dry 4 Day Natural Al-Khanshali Estate V

Description

Grown in the highs of Haraz at 2,000m, this lot from Al-Khanshali Estate III reflects Yemen’s deep coffee heritage, with 250 Udaini trees cultivated under shade. Cherries are selectively handpicked at peak ripeness, then sorted and sealed in oxygen-free barrels for a 4-day anaerobic fermentation in cool mountain conditions. After fermentation, the coffee is slow-dried on raised beds for 17–21 days, with careful shading to extend drying and preserve clarity. Getting coffee out of Yemen is no small task ongoing political instability, complex regional dynamics, and limited infrastructure make every step from farm to export incredibly challenging. Moving coffee often requires navigating multiple checkpoints, coordinating across tribal regions, and overcoming logistical barriers, making each lot not just rare, but a testament to resilience and dedication. Brought to us by- Mokhtar Alkhanshali