
Coffea Circulor
Yemen Waya Carbonic Maceration Cmx
OriginYemen
ProcessCarbonic Maceration
Summary
Yemeni coffee from the Harazi region, produced by smallholder farmers at altitudes of 1,700-1,800 masl. The Jaadi variety is processed using Carbonic Maceration (CMX): cherries are washed and floated, then placed in sealed barrels with CO2 for 2 days, skin dried for 3 days, and shade dried for 40 days. Flavour notes include Sugar cane, Hibiscus, and Rose, with Sandalwood and Toffee in the aroma. Scored 90.5.
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FormatBean
Roast profileFilter
DecaffeinatedNo
Cupping score90.5
ProducerSmallholders
Altitude1700 - 1800 m.a.s.l
VarietyJaadi
NotesRose, Hibiscus, Cane Sugar
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