Description: Spice, blackberry, dried plum and brown sugar in aroma；the cupping notes are spice, dark chocolate, blackberry and walnut, smooth mouthfeel；the finish carries notes of spice, dark dried fruit, dark chocolate aromatics, accompanied by brown sugar-like sweetness.
Note: Spice, Blackberry, Dark chocolate
• Region: Haraz, Manakha, Sana’a
• Altitude: 1,700 – 2,000 masl
• Process: Natural
• Variety: Ja’adi, Dawairi, Udaini, Old Typica
☕ Yemen Coffee
Yemen coffee is synonymous with bold, wild, and heavy-bodied natural-processed beans. For centuries, farmers have followed ancient traditions, cultivating coffee on rugged mountain terraces. Due to the scarce rainfall and remote terrain, these beans are grown using purely organic methods, preserving a taste of history in every cup.
📍 Haraz Region
Located in the Sarat Mountains between Sana’a and Al-Hudaydah, Haraz is a legendary producing region. This specific smallholder lot is named "Shams" (Arabic for "Sun"), a tribute to the pleasant alpine sunshine and high-altitude terroir that define this exceptional coffee.
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Acidity explanation:
When customers ask us to recommend beans, the number one question is about flavor, and the number two is “Is this acidic?”
First of all, the feeling of the acidity varies from person to person. Once I met two guests. A said he would like to drink acid coffee, while B said he would not drink acid coffee. So I made a Natural Yirgacheffe Blue Donkey for them. A said that it was too acidic, and B said that it was okay. It is clear that there are individual differences in the sensitivity of acidity.
Since there are individual differences, is there any criterion for reference?
We generally use several fruits to make the evaluation from the least acidic to the most acidic. From 1~5 is strawberry jam, grapes, apples, oranges, lemons. So that the scores of relative acidity can help the consumers with a reference in purchasing.
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kakalovecafe note:
1. One bag of 8 oz coffee bean,with the exception of high price or rare coffee beans of 4oz bag.
2. Suggested aging days: light roast-level 15 days, medium-light roast-level 15 days, medium roast-level 10 days, medium-dark roast-level 8 days,dark roast-level 8 days.
3. Unopened bag of coffee beans stored in cool, sun block condition and the expiration of the period of 12 months. Best if used in 30-60 days after opening.
4. The coffee bag use one-way-valve.
5. The one-way-valve sticker can be torn off and removable. We use this sticker,because we are afraid that the aroma of the coffee beans will run away during the shipping process.
