<Shipping will begin sequentially from June 16th> [Light Roast] Yemen / Bait Sel Yemenia Alchemy

This lot is made from coffee grown by small-scale producers in Heimah Dakiriyah, in the western part of Sana'a in central Yemen.
The variety is Yemenián, and the process is the alchemy process using Kima coffee, resulting in a very complex and appealing flavor.
By combining aerobic and anaerobic fermentation, and meticulously controlling the drying process, we have created a wine with a well-balanced flavor profile, texture, and aftertaste, allowing you to enjoy the changing flavor depending on the temperature.
When the temperature is high, it gives off the impression of juicy citrus fruits, but as the temperature drops, aromas of purple to black fruits such as raisins, figs, and blackberries emerge, as well as fragrances and spices, changing so much that you might doubt it's the same coffee each time you take a sip.
Take your time to savor the complex changes in flavor.

Taste

Flavor when hot
BLOOD ORANGE
GRAPES
SWEET SPICE

• Flavor when cooled
The flavor changes in a complex way depending on the temperature, resembling dried figs, blackberries, and tropical fruits.

when combined with milk
It tastes like chai, please give it a try.

Farm information/process

[Country of origin] Republic of Yemen
[Region] Sana'a, Heima Dakilia, Beit Sal
[Producers] Small-scale producers of bait monkeys
[Altitude] 2,000-2,300m
[Variety] Yemenia
[Production Processing] Alchemy

About the farm

The land where small-scale producers in Yemen live is a mountainous region isolated from cities.
Besides cultivating coffee and other commercial crops, there are many other tasks involved in farming, such as raising livestock and securing water resources, and it seems that many producers are involved in farm work from a young age.
Numerous small-scale producers have passed down their knowledge and traditions for generations, making Yemen's coffee culture a valuable heritage.

About the process

The Alchemy process is a unique production method for Kima coffee that enhances the terroir-derived flavor by combining highly controlled aerobic and anaerobic fermentation with a meticulous drying process.
This batch underwent 12 hours of aerobic fermentation, followed by 24-48 hours of carbonic maceration in stainless steel tanks, and then another 72 hours of anaerobic fermentation.
The plants are dried on shaded African beds for 48 hours, after which they are moved to regular African beds and allowed to dry slowly for about 25 days.

To enjoy coffee even more ☕️

Please also check out the column by Sarutahiko Coffee.
・How to interpret coffee flavors