Yemen Al-Qafr Natural Peaberry

Description

Udaini -  Natural Peaberry

Collective Lot 

1900 meters above sea level Al-Qafr

Tasting Notes - Chocolate, plum, cherry, apricot, complex, balanced.

We are so enthralled to be roasting this rare and delicious coffee from Yemen.

Located 200km inland from the famed port of Mocha, Al-Qafr sits in one of the central coffees growing Governorate’s of Ibb. Home to stunning scenery and fertile soils, producers in the district are able to produce some of the best coffees Yemen has to offer.

Nestled in Yemen’s Northern region, Ibb is home to a diverse landscape featuring high altitudes and sub-tropical climates. The capital, also named Ibb, sits at over 2000 meters above sea level along a ridge of Mount Shamāī’s.

50km North of the city, the district of Al-Qafr is known for its large farms and rich history in coffee production. The harvest season in Al-Qafr typically begins in October and continues to March, where temperatures fluctuate from between 24oC to 7oC. The months between May and late August are crucial for coffee farmers, as the summer rains are pivotal to producing a quality crop.

During the harvest, producers begin by selectively handpicking only the reddest cherries. A single farmer may pass a tree several times during each harvest, making sure cherries are only picked when they are at their most ripe.

Once picked, the cherries are transported to one of Sheba’s regional processing hubs. The cherries are next placed into baths of cool, clean water, cleaning and sorting the quality cherries from any floaters or debris.

Once clean, the cherries are placed onto raised beds for an average of two to three weeks to dry. Here, the cherries are turned daily, making sure they are dried evenly. Once a moisture level of between 11- 12% is recorded, the beans are removed from their beds and placed into airtight bags, helping protect them from oxidization or contamination from foreign matter or air pollution.

Next, the coffee is transported to Sheba’s processing centre. Here, the dried cherries are rested for between 1 and 2 months; before being hulled of their cherry. Once hulled, the beans are passed through a gravity sorter, sieved by screen size and hand sorted, removing any remaining defects. Once complete, the coffees are graded and bagged, ready for export.

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