Yemen Anaerobic Slow Dry 6 Day Natural Al-Khanshali Estate III Experience:TAKEOUT BOX - ALL THE EXTRAS This culture is then enhanced

This culture is then enhanced by fermenting with passion fruit

Introducing our Thermal Shock Natural Catuai from Ratnagiri Estate in India’s Chikmagalur District

crafted by producer Rodrigo Sanchez

and molasses

where producer Ronald Buitrago is helping to shape the country’s new wave of specialty coffee

Yemen Anaerobic Slow Dry 6 Day Natural Al-Khanshali Estate III Experience:TAKEOUT BOX - ALL THE EXTRAS This culture is then enhancedGrown in the highs of Haraz at 2,100m, this lot from Al Khanshali Estate III reflects Yemens deep coffee heritage, with 400 Udaini trees cultivated under shade. Cherries are selectively handpicked at peak ripeness, then sorted and sealed in oxygen free barrels for a 6 day anaerobic fermentation in cool mountain conditions. After fermentation, the coffee is slow dried on raised beds for 1721 days, with careful shading to extend drying and preserve