Yemen - Al-Khanshali Estate IV - Lot 1. / 4oz.

Yemen - Al-Khanshali Estate IV - Lot 1. / 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.

Available in extremely limited quantities.

Once it's gone, it's gone. 

This coffee is $35 for a 4oz bag OR you can get all 3 bags for $95. 

Yemen - Al-Khanshali Estate IV - Lot 1

Farm: Al-Khanshali IV

Elevation: 1950 masl

Variety: Daw’iri

Processing: Anaerobic Slow Dry 6 Day

Region: Anis, Sana’a Province

Notes: Fragrant, ripe pineapple, chocolate covered strawberries, hibiscus, creamy body, lingering cherry.

Harvested at a remarkable 2,300 MASL, this coffee begins with cherries picked at peak ripeness for maximum sweetness. After sorting in water tanks, the fruit undergoes a precise six-day anaerobic fermentation in oxygen-free barrels, where the high-altitude climate keeps the environment perfectly stable. The beans are then transferred to raised beds to dry for 17 to 21 days, shaded during the hottest hours of the day to slow the process. This careful, measured approach results in a exceptionally clean and distinct cup.