Features
Bean Type:Arabica (Ismaili)
Harvest Time:September-October
Processing Process:Natural Processing, Drying by Laying on the Roof
Tasting Notes:Banana, Tamarind, Sun-Dried Apricot, Strawberry, Chocolate
Aroma (Smell):Banana, Strawberry, Tamarind, Chocolate
Body:Medium
Altitude:2000m
Acidity:Low-Medium
Taste:Beginning with a distinctive aroma, the sip reveals initial flavors of tamarind, banana, and chocolate. This leaves a feeling of sun-dried apricots on the palate and throat, ending with a soft finish. The strawberry flavor is quite noticeable after the sip.
Coffee production in Yemen is divided into three main types: Yemen Ismaili, Mocha Sanani, and Mocha Mattari. Each Yemeni coffee has its own unique, distinctive aroma.
We often see convergence between varieties and regions in Latin American and African coffees. However, Yemeni coffees are quite outside this category. They have a unique flavor, so to speak. At first sip, they promise flavors you've never experienced before, making you question yourself, "I know this taste, but what was it?" and prompting you to search for flavors from your childhood.
This bean, which yields highly successful results in many brewing methods and roasting profiles, grows in the Bani Ismail region at an altitude of over 2000 meters. In this region, where beans are harvested even at an altitude of 2900 meters, coffee production is carried out using a traditional method that has remained unchanged for years. Coffee cherries, dried on house roofs, are separated from the beans in drums. Peaberry beans are separated by hand, one by one, resulting in a premium Yemeni Ismaili coffee.
More Information
What is a Peaberry?
A coffee cherry normally contains two coffee beans with their flat surfaces facing each other. However, these beans, called peaberries, are somewhat selfish. While the coffee cherry is still developing, one bean dominates the other and grows by incorporating it into its structure. Thus, instead of two beans, one flat and the other oval, a single cherry produces a single, completely oval bean. They occur in approximately 5 of trees. Technically, these are defect beans because they don't resemble the majority. They have miraculously undergone a natural mutation during development, resulting in this condition. However, their appearance and taste remain unchanged. In fact, in many regions, these beans are hand-sorted and marketed individually, claiming they contain more of the plant's essence and are more concentrated.
Yemen and Coffee
Yemen is one of the birthplaces of civilization. For years, it has been at the center of some of the most important events. For many years, it was the Arabian Peninsula's trade center and gateway to the world. Coffee was first exported from the Al-Mukha port in Yemen. For years, ships setting out from here crossed the ocean and carried coffee to Europe. The root of the word "moka," which we use in the coffee industry today, comes from this period, from the Al-Mukha port.
The limited land available for agriculture in Yemen, and the irregularity of water supply, pose a problem. These challenging conditions have paved the way for the development of new agricultural methods. As a result of these studies, impressively productive agriculture has become possible with minimal water and seed adaptation. Besides coffee, the most widely cultivated crops are wheat, barley, corn, and various tropical fruits. Coffee cultivation is primarily carried out in the northern and western mountainous regions near the Red Sea.
Agriculture in the coffee-growing regions of Yemen is quite organized. The farms, built on mountain slopes, have a stepped structure, like rice paddies or vineyards. Because heavy summer rains strip away much of the vegetation, only the most resistant varieties survive, and the coffee harvest begins in autumn. Depending on the type of bean, the harvest continues until March.
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