Yemen Mokha Haimi

The dry fragrance of the City+ roast has earthy sweet notes, at once caramel and malt syrup, later seeming more like light molasses, with a savory dimension like roasted nut and brown butter. There is a fresh-leather aromatic in the light roast ... I know that sounds a bit unappealing but it is quite "true" to Yemeni origin character. There are hints of spice in the wet aroma, and malted bittersweet notes, like Ovaltine powder, and cedar. I think Full City roasts were the most appealing to me brewed, where dark aromatic notes are much more pungent, black-peppery, with a dried date fruited note; very nice! Darker roasts that hit 2nd Crack surely have their own appeal, with a rooty, tangy roast note, and waxy, dense body that will stand up to milk. At Full City, Haimi delivers on several levels. It brews rustic sweet notes, like sorghum syrup and other natural sugars, and brooding bittersweetness unfold to accents of pungent leather, and complex woody aroma that hints at whole spices and aromatic cedar. It offers the right Yemeni cup experience, and as a complex, unique cup that is the polar opposite of clean, uniform Central American coffee. It's made a great SO espresso, but at Full City roast, and not roasted far into 2nd crack. Proper resting (3 days+) is important for espresso, and can balance out the cup with brewed methods as well.