Anesi has a sweetness throughout, contrasted by savory and aromatic wood notes, and rustic cocoa nibs. Fruited accents at City+ include quishr tea, muskmelon, and dry pineapple. Best with 48 to 72 hours rest. City+ to Full City+. Good for espresso.
Anis is an area in the area of Bani Dhamar south of the Yemeni capital of Sana'a. It's been many years since we were able to offer coffee from this area. But in our samples this year we enjoyed it's unique flavor profile, and it arrived with a nice rustic fruited character we are enjoying immensely. The area is alternately called Anis and the coffee can be called Anisi or Anesi as well. Year back, on my trip to Yemen I was not able to visit the area, but we had stocked coffee from here many years ago from a different Yemeni source that since folded, and they had strong connections in this area. Like other Yemeni coffees this Anisi coffee is assembled from many small lots of farmers who might have 100-500 trees, pick the fruit and dry on rooftops of the houses. The coffee is often sold to a local collector who then sells to a regional collector and then to larger buyer in Sana'a! Tracing coffee to the exact farm is very difficult. Collectors and traders in Yemen usually do not taste the coffee they trade for quality, but in my experience there, they are experts at assessing value visually, and in this a good collector can often assemble better coffees into lots with special taste characteristics.
Anis has a unique rustic sweetness emanating from the dry grounds, with rustic chocolate, dried banana and dried peaches. There's a tobacco note, slightly leafy herbal quality, that also comes out in adding hot water. There are also clean earth tones, aromatic cedar, and sarsaparilla root. On the break, cola nut and clove scents are apparent, along with toasted barley malt. The cup has an intricate and complex flavor profile: It is a bit if a maze on the palate! Bittering cocoa nibs are offset by a mouthfeel of heavy, a spiced chocolate with the thickness of a mousse. There is sweetness throughout, from the first sip to the finish, but always in contrast to bittering or savory elements, spiced or wood notes. Those spice notes are heavily layered, in the key of baking spices like clove and allspice with a cinnamon-like woody accent. There is a fruited aspect in Anesi that peaks out from the City+ roast in particular, of dried Qishr tea (made from dried coffee cherry skins), muskmelon, dried fig, and dried pineapple. Whether a brewed cup or SO espresso, like all Yemeni coffee, this greatly benefits from a few days rest. 48 hours is great but we found 72 hours of post-roast rest to be best.