Yemen has a coffee culture like no other place, and the distinct flavor profile can be partially credited to the old style of trade in the country. Yemen is the first place coffee was commercialized, traded through the port city of Al Mahka (Mokha). Yemeni coffee has a distinct, rustic flavor profile which can be attributed to the old seed stocks cultivated there, the near-drought condition in which the coffee survives, and (sadly) defects in the cup. These defects are usually due to poor picking and processing, delays in transporting the coffee, and the very humid climate of the port city, Al Hudaydah (or Hodeidah).
This Yemen is full of dried fruits - tamarind, apricot, and banana - as well as layers of developed sugars. Some woodiness, especially in darker roasts, along with notes of raw cacao nibs. Tropical fruits come out in a cool cup. SO espresso. Best with at least 48 hours rest. City+ to Vienna.
Its an earthy cup with rustic sugars and baking cocoa flavors. Sweet and savory notes intermix, like cherry, nibs, walnut, berry, and fresh pretzel. Body is thick, cacao is heavy, and the profile benefits from at least 2 days rest. Full City - Full City+. SO Espresso. Learn More