Yemen Anaerobic Slow Dry 4 Day Natural Al-Khanshali Estate V ARCHIVED This Geisha from El Sendero

This Geisha from El Sendero in Cajibio

Producer Luis Orlando Sánchez applies a 120 hour sealed bag fermentation before sun drying the coffee on a covered patio for 20 days

and orange

it’s gently dried using a hybrid method that ensures stability and clarity

222 meters

Yemen Anaerobic Slow Dry 4 Day Natural Al-Khanshali Estate V ARCHIVED This Geisha from El SenderoGrown in the highs of Haraz at 2,000m, this lot from Al Khanshali Estate III reflects Yemens deep coffee heritage, with 250 Udaini trees cultivated under shade. Cherries are selectively handpicked at peak ripeness, then sorted and sealed in oxygen free barrels for a 4 day anaerobic fermentation in cool mountain conditions. After fermentation, the coffee is slow dried on raised beds for 1721 days, with careful shading to extend drying and preserve