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Yemen Mokha Sana'ani Feb 2009

Out of stock
  • Process Method No
  • Farm Gate No
Region Arabia
Grade None
Appearance 1.2 d/300gr, 15-16 Screen
Roast Recommendations City+ to FC+ Roast or darker. You need to rest Yemens 2 days to allow the body to develop. Then again, cup aromas are best with a short 12-24 hour rest. Be aware of small bean size, and that Yemen produces a large amount of chaff!
Weight 1 LB
Recommended for Espresso Yes
Sana'ani refers to any coffee grown in the high altitudes around the Yemeni capital of Sana'a (also Sana). A Sana'ani coffee is probably a different mix every time you buy it, since the Yemen system involves families selling to local collectors, selling to Sana collectors, then selling to exporters. It's simply the tradition there. We visited in November to explore new ways to buy distinct regional coffees, and those lots start to arrive in March-April. This is NOT one of those lots, this is a pooled Sana'ani, but it also happens to be an excellent lot with a fantastic cup! This cup has bright fruitiness at the light roasts (City) , a winey depth to the acidity, a touch of spice in the cup, and sweet tobacco hints. I love the way this coffee passes through your senses while drinking it: it begins with a burst of spice, cinnamon and clove; as the curtain lifts on the first wave of flavor a light, delicate peach-apricot fruitiness is revealed, and in the end a bit of cinnamon spiciness. The coffee has a good winey edge and dried peach-apricot fruit character but it will depend on your roast treatment of the coffee: At City+ in an air roaster, you get the maximum bright, fruited, light body cup. Slow down the roast and put it in a drum and the body is more accented (remember to rest the roast 48 hours for increased body) and a bit is taken off the top end. It has great sweet fragrance as dry grounds and wet aromatics, a rustic sweetness that I have not seen in a Yemen in a long time. In the long aftertaste, as the heat dissipates, an herbal sweetness emerges, with a clear nutmeg and mulling spice accent. I especially enjoyed light Vienna roast here also, where a dark caramelized sugar sweetness was still present, the fruit had turned broodingly winey.