Yemen Anaerobic Slow Dry 4 Day Natural Al-Khanshali Estate V ARCHIVED Head on over to LA

Head on over  to LA Apparel to see sizing fit

the coffee passes through a double floating and washing system to remove light or defective cherries

This Geisha from El Sendero in Cajibio

Colombia undergoes a Natural Tartaric Acid Cold Room process designed to carefully control fermentation and drying

Yemen Anaerobic Slow Dry 4 Day Natural Al-Khanshali Estate V ARCHIVED Head on over to LAGrown in the highs of Haraz at 2,000m, this lot from Al Khanshali Estate III reflects Yemens deep coffee heritage, with 250 Udaini trees cultivated under shade. Cherries are selectively handpicked at peak ripeness, then sorted and sealed in oxygen free barrels for a 4 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