I know you are all loving my weekly post on a coffee from around the World I sell either green raw for people to roast themselves and I also roast with my roasting equipment. This week we have another quality coffee, you can tell the expensive coffee's when it comes in small batches - green coffee is normally traded in 60kg sacks (some are in 70kg like like the Colombian's) so with this Yemeni coffee being in a 25kg sack indicates it's going to be a little bit more expensive then your average coffee.
I sell this out at £19.55 per Kilo Green coffee ($27.90) roasted you are looking at considerably more. This is a very high grade coffee, carefully sorted so we can expect consistent bean size with little defects.
These green coffee beans do look good, but before we can enjoy a coffee from them we have to roast them.
Quite a change, again for this coffee I do not roast it too dark, choosing to end the roast just after first crack. This coffee would only be brewed by Aeropress, Chemex or Hario brew methods - when a coffee is expensive you tend to brew it the best way to enjoy all the flavour.
Let's learn a little more about this wonderful coffee
So Let's portion a little out in the Aeropress to brew, the done thing is to weigh your portion but I prefer to eye judge the level of beans in the Aeropress then pour them into the grinder and grind straight back into the Aeropress.
I always miss the grinding ritual from my posts, maybe because it seems to me a mundane part of the process. Today I thought I would share this classic from my coffee grinder collection - it's an old one this and yes that hopper on top you put the coffee into is made of glass! I'm as surprised as you are that I haven't smashed it yet, something would once have filled that circular hole in the base but it has long since been lost.
The good news is that hole let's the Aeropress sit perfect to grind into (when this grinder was manufactured - nobody would have even seen such a thing.)
Adding hot but not boiling water we get a lovely colour as the coffee infuses, this Yemen coffee prefers a quite long 5 day rest period after roasting to de-gas , this has done 7 but is still quite lively.
You can tell from that crema this coffee is going to be full of flavour, let's get it brewed up.
You can not tell, but this coffee smells amazing. Tasting we can expect Dark Chocolate, Cherry and even Cinnamon.
For this brew it's very strong, some deep earthy flavours come out - maybe I added a little more then usual beans or ground a little finer - don't get me wrong it's very nice - but has a powerful kick. Every step from roasting, storing, grinding and brewing can change the experience of a coffee - it's an organic product every single years crop can be a little different.
And it's still coffee heaven. Thank you for sharing my little journey into this wonderful coffee, this was a good one - some might say
But it's a classic and well worth tracking down if you can find a speciality coffee roaster that supplies it.
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