Sharasi is a coffee from north of the capital city Sana'a, and a region I had never heard of before travelling to Yemen last November. But when we cupped the separated regional lots, lots normally blended to for the generic "Sana'ani" coffee, it was clear what Sharasi was contributing to the mix; clean sweet fruited flavors. What arrived here in the container of small-lots that resulted from the November trip is a bit different from what we cupped there, more muted, lower in general tonality. But it keeps with the same theme; rustic sweet fruited notes, and quite "clean" in flavor for a Yemeni coffee. The dry fragrance has sorghum syrup sweetness in the light roasts, turning to aromatic wood notes (sandalwood scent) at FC+. I did some test roasts specifically for SO espresso (Single-origin espresso, i.e. not a blend) as soon as I realized what a balanced sweetness it had. Single-origin Yemen espresso has always finished too hidey, leathery, dusty-dirty for me. I knew right off this lot (and actually all 3 arrival lots) had incredible SO espresso potential. There's a sweet rye bread fragrance in the light roasts too, and a bit of light molasses. Darker roasts are more pungent in aroma, "noir" in character, intense and less delicate. There's spicy star anise notes, cinnamon stick, and some dried apple. The light roast cups a bit milder at first than one might anticipate from Yemeni coffees, but intensifies greatly as it cools. The body is elegant and buttery, there's a bit of butterscotch, and a dusting of cocoa. As it cools, more dried fruit notes emerge, like the real health-food store (unsulphered) dried apricot and peach. Darker roasts are less complex; roast bittersweetness overtakes the mild fruited tones. But pull a shot of an FC+ to Vienna roast and those apple-and-apricot fruit flavors re-emerge. Note that Yemeni coffees need rest after roasting. They have more aromatics at 12 hours or 24 hours, but really develop at 72+ hours of rest after roasting. This is even more true for espresso.