Sharasi is a coffee from north of the capital city Sana'a, and a region I had never heard of before travelling to Yemen last November. But when we cupped the separated regional lots, lots normally blended to for the generic "Sana'ani" coffee, it was clear what Sharasi was contributing to the mix; clean sweet fruited flavors. What arrived here in the container of small-lots that resulted from the November trip is a bit different from what we cupped there, more muted, lower in general tonality. But it keeps with the same theme; rustic sweet fruited notes, and quite "clean" in flavor for a Yemeni coffee. The dry fragrance has sorghum syrup sweetness in the light roasts, turning to aromatic wood notes (sandalwood scent) at FC+. I did some test roasts specifically for SO espresso (Single-origin espresso, i.e. not a blend) as soon as I realized what a balanced sweetness it had. Single-origin Yemen espresso has always finished too hidey, leathery, dusty-dirty for me. I knew right off this lot (and actually all 3 arrival lots) had incredible SO espresso uses. There's a sweet rye bread and butterscotch fragrance in the light roasts, and a hint of molasses. Darker roasts are more pungent in aroma, "noir" in character, intense and less delicate. There's spicy star anise notes, sassafras, and cinnamon stick. The light roast cups a bit milder at first than one might anticipate from Yemeni coffees, but intensifies greatly as it cools. The body is elegant and buttery. There's a bit of butterscotch and cocoa nibs, rooty sweetness, herbs, rustic chocolates. As it cools, more dried fruit notes emerge, like the real health-food store (unsulphered) dried apricot flavor. Darker roasts are more complex and a little sweeter; I found the lightest roasts had a flavor that was too grainy to my taste. But pull a shot of an FC+ roast and those apple-and-apricot fruit flavors re-emerge. Note that Yemeni coffees need rest after roasting. They have more aromatics at 12 hours or 24 hours, but really develop at 72+ hours of rest after roasting. This is even more true for espresso.



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Qishr is an infused tea beverage that you make using the dried coffee husks of the coffee fruit, a by-product of of the natural dry-process method. Oddly, Yemen is one of the few places that produces top quality Qishr. But this is fitting since this is the true Qishr too, from the first place to grow coffee commercially, Yemen. And this is the first time Sweet Maria's has ever offered a tea! But since it is made from the fruit of the coffee tree, we feel justified in making an exception. Qishr goes by many names, often phonetic interpretations of the true arabic name: Keshir, Kishir, Gesh, Quishir. If you like herbal tea, and have some forgiveness of rustic flavors, you will enjoy Qishr! I brew it straight, with no added ingredients such as sugar, spice, etc. and it is outstanding. You will detect flavors such as rose hips, fresh ginger and other spices. You can also make Yemen Ginger Tea with Qishr, where you actually add ginger, sugar and other ingredients ... but I suggest you try it with no additives at least once. I think you will find it complex and satisfying without adding other flavors. How to brew it? The husks themseves do not need to be ground - you can brew it as it comes to you from us. Use the same proportions as coffee brewing, one SCAA coffee scoop of Qishr to 5 oz very hot water. I make it just as you "cup" coffee, put one scoop in a cup, pour over with waterjust off a boil. It benefits greatly from stirring during infusion. Steep 4-6+ minutes. The husks will (mostly) sink, and you can simply drink right from the cup. It actually improves as it steeps longer. Of course you can use tea-brewing devices, but a tea ball won't be large enough, generally. You can use a woven tea basket. But you can make Qishr best in a French Press if you are preparing more than one cup. To make the flavored Yemen Ginger Tea with Qishr you boil it with the hot water and other additives. In Ethiopia I am told they roast the Qishr first, but I am not familiar with this technique