Yemen - East Haraz Wadi Al Sallol

Origin

• 🇾🇪 Yemen

Tasting notes

Character

• Experimental
• Funky

Producer: Wadi al Sallol, Mokha not Mocha Farm: Wadi al Sallol Location: East Haraz VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. - Ja’adi Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Altitude: 2,200 masl Fermentation ▪▪▪▫ ▫ Sweetness ▪▪▪ ▪ ▫ AcidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. ▪▪ ▪▫▫ Roast ▪ ▫▫▫ ▫