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Yemen Mokha Sana’ani

June 26, 2007

This is the most excited I’ve been while waiting to receive a new shipment of coffee, and now, its finally here.   The Yemen Mokha Sana’ani is the most unique tasting coffee we’ve offered our clients, or, that I have tasted myself.

I remember the first sip at the cupping table with Joel and John and all three of us at the same time put down our spoons and stared at each other in disbelief.   We started laughing and then began to describe the flavor we just had.   This coffee starts out rich and earthy, kind of like a Sumatran, but then moves into a bright fruity flavor and sweet acidity like an Ethiopian or Kenyan.  What really got us was the lingering blueberry finish!! You have to try this coffee to truly appreciate this flavor. This is not your “normal” coffee, but is sure to please the person looking for something unique. We received this coffee today and are now figuring out what the proper roast profile is going to be.  We are certainly lucky to have a sample roaster which has the ability to allow us to approach sample roasting on a scientific level.

As you may know, we are able to control the roast air temperature, and adjust the final bean temperature to give us the exact roast profiles we got on our Probats and Gothot.  At this time, we have roasted 4 samples, each 2 degrees darker than the last. T he initial roast profile is at a Full City, and the last is just under a medium.  I can’t imagine how some roasters figure out new roasting profiles simply by adjusting “time” on their sample roasters (IF they even have sample roasters).  Typically they will adjust to a different color using their eye.  This will be virtually impossible to duplicate when trying to roast a coffee on their actual roaster.

We are fortunate enough to peg the perfect roast profile and then use those parameters to program our roasters in production for exact duplication. It’s almost like we are cheating!

GEOGRAPHY & CLIMATE: Yemen is located in southern Arabia between Saudi Arabia and Oman. The desert climate is modified by altitude, which affects temperature by as much as 54 degrees F.

Rainfall increases in northwest and central Yemen. The population is 14 million.

COFFEE BACKGROUND: Coffee was introduced from Ethiopia perhaps in the 6th century.  Yemen was known as “Arabia” at that time and it is from this that the coffee gained its botanical name. Today, the coffee is still grown organically on the western mountain ranges from Razih, near the town of Sa’dah in the North to the south of Ta’izz. The farmers nurture their coffee shrubs, planted in terraced fields, as their forefathers did before them.

SPECIES: Arabica

ALTITUDES AT WHICH GROWN: 3,000 – 7,000

FTPREPARATION METHOD: “Unwashed”

ANNUAL PRODUCTION: 90,000 bags (99-00 crop)

SHIPMENT PERIOD: September – December and March – May

TYPES OF COFFEES OFFERED: Yemen Moka Sanani: Grown on highlands in the region of Sana’a, this coffee is the best quality and the most consistent coffee Yemen has to offer.  It has a wonderful fragrance, mild and sweet flavor with bright acidity and medium body. In a word it is Natural-leathery-spicey-fruity-tobaccoy.