GARDELLI FILTER YEMEN BANI AL AREEF VILLAGE LOT 3, ANAEROBIC NATURAL

Bani Al Areef is a village located west of Haraz. Here, around twenty farmers cultivate coffee as the main source of income for the village which is about 16km from the center of Manakhah District. Coffee is cultivated on the agricultural terraces, located at an altitude from 1700 up to 2100 meters above sea level. The exact history of coffee cultivation in the village of Bani Al Areef is unknown, but the cultivation of coffee in Haraz has been documented for at least 400 years ago, and the farmers here cultivate and harvest coffee in the same traditional way, since no modern machines for cultivation, irrigation or harvesting have reached the village.

Traditionally farmers in Yemen work on small plots from 60–70 trees to 400–500 trees. The variety mainly is Jaadi/Udhini, which is a large tree known for its good yields.

Each producer's delivery is recorded at the time of delivery to the processing station, and the farmer receives a price based on the quantity of coffee delivered, its moisture content at the time of delivery, and density.

TASTE LIKE

Peach Blossom, White Raisin, Nectarine, Strawberry, Dried Date, Black Tea

THE VARIETY

Technical informations received from our seller, refer this coffee to be a Jaadi and Udhini variety.
While searching on the internet for information about this arabica cultivars, we read:
"The colloquial Yemeni names for coffee trees include Udaini, Jaadi, Tufahi, and Dawairi. Though farmers used to believe that each name was connected to a specific variety, they weren’t. Researchers found “significant differences in the names used from one region to another” to represent the same plant, showing that the names don’t represent scientific fact. In practice, this means that some of these traditional names end up on retail bags in markets abroad, with the same name applied to coffees that are very different in appearance and taste."
We share this with you since we believe in transparency, and if informations are not exhaustive and uncertain, we prefer not to make anything up.

THE FERMENTATION PROCESS

The farmers deliver coffee cherries to a buying point in each of the regions that Mocha Mill, the processing station, has established. All coffee cherries are then taken to the Mocha Mill warehouse in Sana’a where they are processed and stored in ecotact. The coffees are then cupped and assorted according to quality. They are subsequently milled, colour-sorted and then hand-picked before being bagged in 30kgs in preparation for export.
The fermentation process is carried out using carbon soaking in sealed tanks, equipped with tubes to extract the air from the tanks. At the second stage of processing, carbon dioxide is pumped into the tanks, where the coffee remains for a period ranging from two to five days: the coffee is removed when it reaches pH level of 4. The coffee beans are then dried in the sun for two to three days, depending on the temperature. After the initial drying, the slow drying phase begins in the shade for a period of up to 40 days, during which the coffee beans are stirred regularly, and the humidity levels are monitored and recorded.

BREW GUIDE

V60 STYLE

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