Yemen – Bani Al-Areef 250g

Thought by many to be the first region to cultivate the coffee cherry into the drink we know and love today, Yemen has had roots in coffee history since potentially as early as the 12th century, with the Sufi Monks cultivating and brewing this “magical Fruit” en masse from the 1450s.

Within Bani Al-Areef, the history is a little less clear. Evidence is shown of activity around 400 years ago within the surrounding areas, but specialty coffee has had a major resurgence in the last 10 years within Yemen thanks to specialty coffee importers Mocha Mill, educating and improving on agricultural practices for better sustainability and quality.

Traditionally used in winemaking, Carbonic Maceration is a processing method not dissimilar to anaerobic processing commonly used for natural-dried coffees, resulting in rich dried berry acidity, intense syrupy flavours, and a distinctive flavour profile. Whole cherries are sealed in airtight stainless steel or plastic drums, fermented without pressing out any of the juice of mucilage of the cherry, while CO2 is pumped into the tanks while oxygen is pumped out through a valve system. After this process known as “carbon soaking”, the coffee beans are dried in the sun for two to three days, then slow drying on large shaded beds for up to 40 days while being regularly stirred and agitated.