This coffee offers a poignant, complex, and fruity taste. Its dark and deep notes are extremely sought after and appreciated, for example: sage, tobacco, leather, dried fruits, notes of cardamom and wood.
Its aroma intensity is more extreme after it has rested for 24 hours after roasting and these aromatics really emerge once the coffee is ground, revealing its true aroma, what we call “Yemen Syndrome”.
Once you drink a cup of this coffee, any other coffee will look a bit bland in comparison.
SUGGESTED EXTRACTION METHOD (S)
√ Good in filter coffee
ABOUT THE PLANTATION
Considered one of the most valuable coffees by the Yemenis and Ismaili aficionados (enthusiasts), the Moka Ismaili is carefully grown at an altitude of about 2,500 meters in Bani Ismail, in the Haraz region and its ripe cherries are handpicked.
Harvest Time: June / July and November / December
Altitude: 2,500 meters above sea level
Screen size: 15
Process: Natural with pulp (dry treated)
Caffeine content: Approx. 1.16%
Certifications: Aliments du Québec, Kosher Foods, Rainforest Alliance