Yemen Mokha Sharasi 2010

From the district of Sharasi, north of the capital Sana'a. Intense sweet fragrance with dried apricot and sorghum syrup. Rustic spice accents, sandalwood hints, sweet fruit. City+ to Full City+, and 3 days of rest. Has great SO espresso potential.
Out of stock
89.3
  • Process Method No
  • Farm Gate Yes
Region Arabia
Farm Gate Yes
Grade n/a
Appearance 1.2 d/300gr, 15-16 Screen
Roast Recommendations FC to FC+ _‹_ there's a very different cup character between light and dark roasts. It needs proper resting either way.
Weight 1
Sharasi is a coffee from north of the capital city Sana'a, and a region I had never heard of before traveling to Yemen in 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 '07 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 strong sweetness in the light roast, sorghum syrup sweetness with dried apricot fruit, turning to aromatic wood notes (sandalwood scent) at FC+. There's a tons of fruit (mango, jackfruit) in the wet aroma, with sweet rye bread and butterscotch. Darker roasts are more pungent in aroma, "noir" in character, intense and less delicate. There's spicy star anise notes, sassafras, and cinnamon stick. The light roast cups a bit milder at first than one might anticipate from Yemeni coffees, but intensifies greatly as it cools. As with the aroma, the light roast cup is heavily fruited with dried apricot and red apple. There's a bit of butterscotch and cocoa nibs, rooty sweetness, herbs, rustic chocolates. As it cools, more dried fruit notes emerge, like the real health-food store (unsulphered) dried apricot flavor. Darker roasts are more complex but less sweet, but pull a shot of an FC+ 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 SO Sharasi espresso. I did some test roasts specifically for SO espresso 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. The Yemen crop is small this year, and the prices extremely high, even for mediocre coffees, and higher still for good ones. I feel the Sharasi is really worth offering though, even though we had to pay over $2 more for it than in previous years.