Yemen Anaerobic Slow Dry 4 Day Natural Al-Khanshali Estate V ARCHIVED Colombia undergoes a Natural Tartaric

Colombia undergoes a Natural Tartaric Acid Cold Room process designed to carefully control fermentation and drying

this lot is sourced from hundreds of smallholder farmers cultivating traditional Ethiopian heirloom varieties at elevations between 1

revived in 2018 by Los Naranjos Coffee

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Yemen Anaerobic Slow Dry 4 Day Natural Al-Khanshali Estate V ARCHIVED Colombia undergoes a Natural TartaricGrown 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