Yemen Carbonic Maceration Slow Dry 4 Day Natural Al-Khanshali Estate IV Experience:JUST A BAG his Red Fruit Co-Ferment Decaf

his Red Fruit Co-Ferment Decaf by Sebastian Ramirez is a co-fermented lot processed at El Placer

The beans undergo a meticulous 48-hour carbonic maceration with Gesha Mosto

After a second oxidation stage

Experience a vibrant Colombian coffee from Fresno

Yemen Carbonic Maceration Slow Dry 4 Day Natural Al-Khanshali Estate IV Experience:JUST A BAG his Red Fruit Co-Ferment DecafGrown in the highs of Haraz at 2,050m, this lot from Al Khanshali Estate IV reflects Yemens deep coffee heritage, with 250 Udaini trees cultivated under shade. Cherries picked at optimal ripeness. Undergo carbonic maceration in sealed vessels for 4 days, allowing each cherry to ferment from the inside out, producing complex fruit forward aromatics. Transferred to raised drying beds for slow dry. Getting coffee out of Yemen is no small task ongoing