8 oz. Tin — $56
The final count-down continues... our second-to-last coffee is a unique and exciting special treat! Day No. 11 is a seriously sweet, fruity and floral, newly identified varietal only found in the mountains of Yemen. Brought to us by Qima Coffee and benefiting their Qima Foundation, this exceptional coffee is traceable from farmer to cup. Delicious and refreshing, the cup has a sparkling grape juice acidity with notes of juicy fruit gum, ripe kiwi, and a bouquet of fresh flowers.
Tasting Notes
On August 14th 2020, Qima Coffee announced the discovery of Yemenia, a previously unnamed coffee varietal. Yemenia is a new mother population within the species of Coffea arabica that is found exclusively in Yemen, and represents an ocean of unexplored genetics and future varieties that have the potential to reshape the world of arabica for centuries to come.
To assess the cup quality of Yemenia, Qima Coffee, in collaboration with the Alliance for Coffee Excellence, put together an independent jury panel of 35 cuppers from 24 leading global coffee companies across 14 countries. The cup quality was found to be exceptional and the coffees were ranked as amongst the highest in the world.
This Yemenia lot is a part of Qima Coffee's Competition and 90+ Series, a category of the best coffee Yemen has to offer. It was grown in the Hayma Dakhiliya region of the Sana’a governorate in Yemen. The region is characterized by rough terrain and rugged roads with clusters of agrarian villages that remain mostly isolated from the main cities.
Yemen is considered to be the place where coffee was first cultivated from imported plants that were growing wild in Ethiopia. The Hayma Dakhiliya region has been producing coffee for well over three centuries. The weather is mild and rainy in the summer months and cold in winter and the fertile soil is rich in minerals. Some of the coffee trees in the region are over a century old.
Qima Coffee was founded with the vision of using coffee as a vehicle to sustainably improve lives and livelihoods. They work exclusively with fresh cherry to ensure that every step of the critical post-harvest process is carefully managed and controlled. They source directly at smallholder farmer level to ensure full traceability down to the individual producer. Qima donates 10% of their annual profits to education and agriculture projects through the Qima Foundation.
This coffee was grown, harvested, and delivered to Qima coffee by approximately 120 small farmers in the Al Yair area of Hayma Dakhilya. Qima calls this process deep fermentation natural. After the coffee cherries are received from the farmers, they are put in containers and a regulated increase in temperature is initiated for up to 24 hours. After this, the cherries are sorted to eliminate defects and allowed to ferment for an additional 2-3 hours before being moved for drying. They are spread out on parabolic African beds to dry until their moisture content reaches 10-11%. Finally, the coffee beans are extracted from the cherries and the coffee is packaged for export.
Grace brews up some of the Day 9 - Rwanda A Rugali Anaerobic Natural on a Chemex brewer and it is so scrumptious.
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