Yemen Anaerobic Slow Dry 4 Day Natural Al-Khanshali Estate V drop-store then post-depulping with yeast and

then post-depulping with yeast and sugars before drying for 10–15 days

this lot bursts with notes of green apple

comfortable fit that won't stretch out or lose its shape

Produced at Buncho Washing Station in Ethiopia’s Sidama region

Freshly harvested coffee is fermented with this mother culture for approximately 190 hours under sealed conditions

Yemen Anaerobic Slow Dry 4 Day Natural Al-Khanshali Estate V drop-store then post-depulping with yeast andGrown in the highs of Haraz at 2,000m, this lot from Al Khanshali Estate III reflects Yemens deep coffee heritage, with 250 Udaini trees cultivated under shade. Cherries are selectively handpicked at peak ripeness, then sorted and sealed in oxygen free barrels for a 4 day anaerobic fermentation in cool mountain conditions. After fermentation, the coffee is slow dried on raised beds for 1721 days, with careful shading to extend drying and preserve