Wadi Al Sana Anaerobic
Set between two steep mountains in a deep valley, or wadi as known locally, the small village of Shaian sits to the West of the central coffees growing Governorate of Ibb. Home to stunning scenery and fertile soils, producers in the governate can produce some of the best coffees Yemen has to offer.
Nestled in Yemen’s Northern region, Ibb is home to a diverse landscape featuring high altitudes and sub-tropical climates. The capital, also named Ibb, sits at over 2000 meters above sea level along a ridge of Mount Al-Shafah.
Producers in Wadi Shaian principally grow coffee as a cash crop to complement their sustenance farming. Primarily growing the variety named locally as Udani, the harvest season in Shaian begins in October and continues to January, where temperatures fluctuate from between 30ºC to 11ºC. The valley’s microclimate is known for year-round rainfall, with a humid and cool climate in summer and autumn and much colder winters.
During the harvest, producers begin by selectively handpicking only the reddest cherries. A single farmer may pass a tree several times during each harvest, making sure cherries are only picked when they are at their most ripe. Sheba’s sourcing team purchases cherry at the farmgate, paying fair prices directly to the producer for their quality cherry.
Once picked, the cherries are transported to one of Sheba’s regional processing hubs. The cherries are next placed into baths of cool, clean water, cleaning and sorting the quality cherries from any floaters or debris. Once clean, the cherries are placed onto raised beds for an average of two to three weeks to dry. Here, the cherries are turned daily, making sure they are dried evenly. Once a moisture level of between 11-12% is recorded, the beans are removed from their beds and placed into airtight bags, helping protect them from oxidization or contamination from foreign matter or air pollution.
Next, the coffee is transported to Sheba’s processing centre. Here, the dried cherries are rested for between 1 and 2 months; before being hulled of their cherry. Once hulled, the beans are passed through a gravity sorter, sieved by screen size and hand sorted, removing any remaining defects. Once complete, the coffees are graded and bagged, ready for export.
|Lot Type||Collective Lot|
|Altitude||1900 meters above sea level|
|Tasting Notes||Praline, syrup, plum|