Mohamed Al Wadi Farm
AED80.00
(AED80.00 Per 250 gm)
Origin: Yemen
Region: Wadi (specific sub-region not stated)
Altitude: 2000+ MASL
Processing: Anaerobic fermentation (Sheba method) – Cherries partially dried on raised beds, fermented in ecotact bags, then re-dried
Flavor Profile:
- Aroma: Orange marmalade, milk chocolate
- Taste: Peach, orange, milk chocolate with phosphoric-acid-balanced sweetness
- Acidity: Medium (delicate, sustained by phosphoric acids)
- Body: Not specified (likely medium-full, typical of Yemeni coffees)
- Finish: Clean, sweet
Best Brewing Methods:
- Espresso
- Pour-over
Pairings: Pastries with citrus or caramel, dark chocolate
A premium Yemeni coffee from the rugged highlands, processed using Sheba’s anaerobic fermentation method for unique complexity. Expect vibrant notes of orange marmalade, peach, and milk chocolate, balanced by phosphoric-acid sweetness. Grown at 1200 masl this rare Jadi varietal (85.0 cupping score) offers a smooth, full-bodied cup. Ideal for espresso or pour-over.