YEMEN Waya Carbonic Maceration CMX

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

“When old respected regions meet new proven methods of production."

Ivica Cvetanovski
Founder, Coffea Circulor

SCA SCORE 90.50

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on conduction and moderate heat application with world class skill and care. Swift roast with concentrated energy to enable focus on expression of rich fruit-based acidity, sweetness and balance.

GENESIS

Producer	Smallholders
Country	Yemen
Region	Harazi, Wadi Al-Maa
Altitude	1,700-1,800 masl
Varietal	Jaadi
Process	Carbonic Maceration
Lot size	30kg
Trade	40.45 USD/kg

SENSORY EXPERIENCE

Aroma	Sandalwood, Toffee, Yellow Muscat grape
Flavor	Cotton candy, Hibiscus, Myrrh, Rose
Aftertaste	Black tea, Blood orange, Pineapple, Mid
Acidity	Blood orange, Citric, Refreshing, Mid
Body	Juicy, Light-Mid
Balance	Synergetic

SYNOPSIS

Yemen is a country that has exported coffee globally since the 16th century. It is also unfortunate to have become one of the largest humanitarian crisis in the world.

High elevated areas in Yemen are known for being the first place to cultivate coffee after it was brought to the region in the 15th Century by Sufi Monks. From here, it grew with coffee being exported it the 16th Century from the port of Al-Makha which gave birth to the name of the Mocha drink known around the world today.

In the 19th Century exports of coffee reached more than 57,000 MT at its peak which is a very different story to today with less than 20,000 MT. The coffee is produced on small, terraced farms in high mountains in very simple ways. All coffee is hand-picked, grown with the use of natural organic fertilizers and dried and dried on raised beds or roof tops.

In the counties of the Sana Governorate, southwest of the governorate, there is an area that consists of high mountains, plateaus and valleys, reaching an altitude of approximately 1,700-2100 meters above sea level. In total, there are around 2,000 farmers in this region.

Due to the geographical nature of Haraz, the cold environment of the high mountains was created, as was the hot environment of the valleys near the surface of the sea. This geographical diversity gave the city an agricultural specificity that is rarely found on the Yemeni soil, and this specificity characterized the city until the eighties of the last century when drought invaded the region and forced its people to leave agriculture and go to trade. In villages where there are beautiful green terraces filled with coffee trees, various fresh fruits and stunning landscapes.

Haraz has been known since ancient times for the production of the finest Yemeni coffee, where coffee trees are grown in its valleys, and watered from its rivers, and therefore it is not strange that the city of Haraz is one of the most important monuments in Yemen.

Coffee farmers are serviced by 9 collection points, to which they deliver beans every 3-4 days in the season. Mocha Mill, where the coffee in this package comes from, has been working here for 4 years. Cooperation with local farmers began with providing them with knowledge about the production of high-quality coffee.

Wadi Al-Maa was selected to run experimental processing batches due to the location, water availability, and the natural profile of the cup. The Mocha Mill team was able to work with growers throughout the season to implement harvest plans to care for the trees and then during the harvest season to ship the freshly harvested cherry directly to their wet mill.

FERMENTATION

The coffee cherries in this micro-lot were washed and floated before being placed in sealed barrels where carbo dioxide (CO2) is added to generate an oxygen free environment during 2 days. The coffee was then transferred to be skin dried for 3 days before being shade dried in a purpose built warehouse where the humidity and temperature is monitored. The coffee is dried for 40 days whilst being turned regularly. 

FERMENTATION MORPHEMES

As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".

AX	Anaerobic Fermentation
CX	Cold Fermentation
CMX	Carbonic Maceration
DX	Dry Fermentation
EX	Extended Fermentation
FMX	Fruit Maceration
RH, WH, BH	Honey Fermentation
HX	Hypoxia Fermentation
MX	Macerated Fermentation
NX	Natural Fermentation
SX	Slow Fermentation
WX	Washed Fermentation
YX	Yeast Fermentation

EXTRACTION RECOMMENDATIONS

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

• Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.  
• Coffee: 20g.
• Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
• 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
• Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.  
• At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
• Target a TDS reading of 1.40±0.02.
• Adjust only grind size and water temperature. 
• Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante. 
• If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow. 
• The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.

Calcium (Ca)	0.9 mg/l
Sodium (Na)	1.7 mg/l
Silicon Dioxide (SiO2)	1.4 mg/l
Potassium (K)	0.3 mg/l
Magnesium (Mg)	0.2 mg/l
Sulfate (SO4-)	<7.0 mg/l
Chloride (Cl-)	2.5 mg/l
Nitrate (NO3-)	0.1 mg/l
Fluoride (F-)	<0.1 mg/l
pH	6.2

 

STORAGE RECOMMENDATIONS

Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.

TEMPORALITY RECOMMENDATIONS

Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.

We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.

Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).

0-3 days	Focused acidity
4-7 days	Optimal Coffea Circulor recommended praxis
8-14 days	Increased floral perception
15-21 days	Increased sweetness
22+ days	Increased balance
1+ month	Intact sweetness, peak intensity
2+ months	Inherent balance, possible reduced florals turning herbal

 

Made by Yemen
Finished in Scandinavia