YEMEN ASRAR HARAZ BIO - MICRO LOT

The taste and foam of coffee
Yemen Asrar Haraz BIO has a balanced and full flavour that reflects chocolate, cocoa and tropical fruit. Experienced coffee drinkers will recognise papaya and pineapple, as well as distinguish the flavours of the grain halves. The acidity is medium with a sweet fruity aroma. Being 100% Arabica, the froth is soft, low but compact.
Origin of the coffee

First of all, it should be noted that Yemen Asrar Haraz is a micro-lot in the Yemeni mountains of Jabal Haraz. Its climate and soil conditions give the coffee its precious flavour. The region of western Yemen is of strategic importance for the local inhabitants. The hillsides, covered with densely populated villages, were able to provide farmers with at least some security in times of war and space to grow millet, lentils and coffee. The stunning architecture of some of the forts provides a breathtaking sight for tourists from all over the world. Yemen is not just a country with beautiful natural scenery. It is also a land of unrest, rebellion, revolution and tribal warfare. It is also a country of extreme poverty, famine and prolonged political crisis.
But let's get back to coffee. It was the first area in present-day Ethiopia to be discovered and dedicated to coffee. The fragrant fruit takes its name from the port city of Mocha (Moka). To this day, there is debate about where coffee originated. Some sources claim that
coffee was discovered in Ethiopia, but the coffee matured in Yemen. It was the aforementioned port from which coffee was shipped to the world. Yemen protected its valuable and sought-after commodity, and it took Dutch traders quite a long time to start growing coffee outside Yemen, in Java. The merger of Mocha and Java later created one of the oldest and best known coffee blends, Mocha Java.
As mentioned above, coffee in the Yemen Mountains is grown by small farmers. The inaccessible land and the social situation make it impossible for farmers to use industrially produced fertilizers and care products. It seems that behind the BIO quality of local coffee lies pure nature, love and respect for nature. The perfectly ripe berries are harvested and processed exclusively by hand. The farmers also say, "Coffee should be cared for like a baby."
The sun-dried, ripe fruit is spread on large concrete terraces. Once dry, the coffee beans are removed from their skins and crushed between millstones. The so-called dry process is reflected in the coffee's unique flavour.
Yemen exports only 12 tonnes of coffee a year. Coffee from the Middle East is definitely not lost among its famous counterparts. The Yemeni production is renowned for its balanced taste, with hints of chocolate, cocoa, papaya and pineapple. The coffee bushes have been grown by small Yemeni farmers for over 600 years. It is important to note that the processing of coffee cherries has not changed much during this time. As a result, we can enjoy wild coffee with an outstanding taste, which is of course only available in limited quantities. Place of origin:
Yemen

Species:
Mix

Countryside:
Haraz

Sea level f. m.:
1500 - 2000 m

Taste:
Chocolate , Tropical fruit

Processing:
Dry

BIO:
Yes Instructions for use
Grind the coffee according to its type. Use at least 1.5-2 teaspoons (about 7 g) of ground coffee per cup. Pour off the coffee with water at about 95°C.