Yemen - Al-Khanshali Estate III - Lot 4 / 4oz.

Yemen - Al-Khanshali Estate III - Lot 4 / 4oz.Mokhtar Alkhanshali, the founder of Port of Mokha and the subject of Dave Eggers' 2018 NYT Best Seller 'The Monk of Mokha' launched Al Khanshali Coffee Estates after 8 years of working with Yemeni coffee farmers. We're incredibly honored to release an extremely limited coffee from Yemen's Al Khanshali Estate, a producer known not only for exceptional coffee, but for their unwavering commitment to preserving the future of Yemeni coffee. Each harvest,

Mokhtar Alkhanshali, the founder of Port of Mokha and the subject of Dave Eggers' 2018 NYT Best Seller 'The Monk of Mokha' launched Al-Khanshali Coffee Estates after 8 years of working with Yemeni coffee farmers.

We're incredibly honored to release an extremely limited coffee from Yemen's Al-Khanshali Estate, a producer known not only for exceptional coffee, but for their unwavering commitment to preserving the future of Yemeni coffee.

Each harvest, only a handful of coffees make the cut. Each lot is grown, harvested, and processed with such special care. Quantities are intentionally small and partnerships are intentionally selective.

In their own words, these coffees are shared only with people and companies who truly understand the soul of Yemen. This year's harvest represents some of their highest-scoring coffees to date, layered, expressive, complex, and a glimpse into what Yemeni coffee is capable of becoming.

For us, this isn't just another coffee release. 

It's a chance to share something rare.

Something meaningful.

Something rooted in history, family, and generations of craftsmanship.

Yemen - Al-Khanshali Estate III - Lot 4

Farm: Al-Khanshali III

Elevation: 2000 masl

Variety: Udaini, Ja’adi

Region: Haraz, Sana’a Provence

Processing: Anaerobic Slow Dry 4 Day

Notes: Dark chocolate, strawberry, cinnamon, orange marmalade, pear, nectarine, peach mangos.

Grown and processed at high altitude, this coffee begins with cherries picked at optimal ripeness and sorted by density in water tanks. The fruit then undergoes a controlled, four-day anaerobic fermentation in oxygen-free bags, utilizing the cool mountain air to maintain a low pH and preserve clean flavors. Finally, the beans are transferred to raised beds for a slow, gentle dry. The result is a beautifully balanced cup that highlights the precision of its processing.