Yemeni - Sugar Cane Decaf

Tastes like: ORANGE, RASPBERRIES, SOUR CHERRY Process: Natural - Sugar Cane Decaf Elevation: 2000-2100m Origin: Kerinci Estate, Sumatra About: For this particular lot, coffees from the Anis region were carefully blended and then decaffeinated using the sugar cane method. About the Anis Region: Located in Yemen’s Dhamar governorate, the Anis region has become an important center of coffee cultivation thanks to its fertile soils and consistently high yields. Towering mountains surround the area, enriched by abundant water sources such as waterfalls and deep mountain wells that support irrigation. With its high elevations and access to water (at least for natural processing), Anis achieves yields higher than most Yemeni coffee regions. A single season can produce around 15 tons of high-quality cherries, making Anis a standout contributor to Yemen’s coffee heritage. Processing & Decaffeination: Harvesting begins with meticulous handpicking—farmers selectively collect only the ripest, reddest cherries, often returning to the same trees several times per season. Once picked, cherries are transported to Sheba’s regional processing hub near Sana’a, where they are floated in cool, clean water to remove defects and debris. Drying follows, using a combination of raised beds and greenhouse methods. On raised beds, cherries dry over two to three weeks, turned daily to ensure even drying. Once they reach a stable moisture level of 11–12%, the beans are sealed in airtight bags to protect them from oxidation and external contamination.