|Farm Size:||Approx. 0.62 - 1.22 acres per farm
|Number of Farmers:||Approx. 500 families in the region
|Lot Size:||400 pounds
|Altitude:||4,900 â€“ 8,005 ft.
|Varietals:||Jaaâ€™di, Taffahi, Dawairi
|Production Method:||Dry (Natural)
Limited Roast â€” Roasting January 26th
The new December 2013 harvest is the best Yemen yet: a velvety fruity drink emphasizing ripe plum coated with a veneer of raisin, date, a hint of nutmeg with an aromatic wisp of lily.
This is the Mother of all natural processed coffees! Coffee has been grown and processed the same way in Yemen since at least 1450 CE. This is an arid land of near vertical landscapes with medieval multi-storied structures sitting atop the ridges and peaks; a land of terraces held in by stone walls ten feet high and more, where the earth captures precious water from the little rainfall and from the mountain springs.
Small holders have cultivated Arabica coffee in the mountains of Yemen since the Middle Ages and perhaps well before that as a medicinal plant. Rainfall is very sparse and carefully constructed terraces are laid out rimming the arid, nearly vertical mountainsides to collect every drop of rainwater and water from the mountain springs. Coffee is grown at altitudes of up to 8,000 feet!
Farming is the most traditional imaginable. They do not use any chemical inputs of any kind.
The coffee cherries have always been dry processed: the fruits are traditionally dried on patios and then de-husked. In the case of this special micro-lot only ripe red cherries were collected and then dried on raised racks for cleaner results. The beans are roundish and quite small.
Orders must be placed by 6:00am (Eastern Time) on their roasting date.
We open the cart availability for each limited edition roast on the Thursday afternoon before the date of roasting. ~ Thanks!