OUR ROASTERY IS CLOSED FOR SPRING VACATION • Last Roasting Date March 31st • Next Roasting Date April 11th
Hassan Al Amer
QUALITY SCORE: 90.50
Rose / Chamomile / Hibiscus / Blood Orange / Cloves
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
- Quality Score
- Hassan Al Amer
- 2520 masl
- Anaerobic Natural
- Arabica cultivar
- Yemen heirlooms
- Picked in
- March 2021
- Arrived in
- December 2021
- Shipped in
- Cartoon + Vacuum pack
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
THE STORY BEHIND
Yemen is in crisis. Mired in a civil war, its infrastructure and economy have been destroyed, and the violence is taking a desperate toll on most of the population, with famine and no medical help in the worst-hit regions. But Yemen, even if it is now war ravaged, hardly accessible and not well connected logistically, is also the cradle of coffee, where it has been grown for at least 700 years. And what is the aim of Specialty Coffee if not trying to save the origins and help small farmers improve their life conditions while also offering outstanding coffee?
This lot came from Hassan Al Amer's Village located in the rugged Haraz Mountain in the northwestern highlands of Yemen.
Coffee is grown at very high altitudes, making the beans particularly dense and hard. Yemeni coffee has a distinct and unusual taste. What makes it so special are varieties cultivated, traditional terraced farming at high altitudes, and processing methods.
All Yemeni coffee comes from ancient heirloom varieties of coffee, whose cultivation started hundreds of years ago. Today heirloom coffee varieties grows wild and mutate spontaneously in the unique climate and soil of Yemen’s northern mountains.
THE FERMENTATION PROCESS
As producers give increasing consideration to the effect of fermentation on the quality and profile of their coffee, they are adopting different and interesting techniques to their repertoires in order to diversify their offering. One method that is becoming more popular is fermenting coffee in a controlled anaerobic environment, meaning that the coffee is placed in a vessel without any presence of oxygen for a part of the fermentation process. For this lot, the whole cherries underwent anaerobic fermentation for 65 hours.
After fermentation, whole cherries are dried as in classic natural processing. For this lot, cherries were dried on raised beds for 42 days.