Commodity Burlap Coffee Sack

$ 48.00

This is the real deal, straight from Yemen. We buy our coffee in 60 and 64 kg sacks. They're great for all sorts of projects, whether that's framed art, a Christmas tree skirt, or upholstery for a bench.

This is what you get:

One cool coffee sack with English and Arabic commodity notations. Bag may have a ~12" - 24" slash on one side. That's how we get the green coffee out for roasting. (Trying to muscle an amorphous 140 lb sack upright aint good for the back.) You'll find random green beans in the bottom.
A bonus, extremely basic burlap commodity sack with minimal notation. Only some coffee comes in super cool bags. Will probably also have a slash and a few green beans too.
A GrainPro hermetic polymer bag or other liner bag. This keeps the microlots as fresh as possible. In the old days the burlap sack was enough. Now with fancier coffee it comes in what is essentially a huge ziplock bag or other sack to keep things tastier. In the second-to-last picture you can see our Roast Master cutting the zip tie off the GrainPro.
Two roasted sample coffees and a note from Al Mokha's owner explaining how the roasted coffee either came out of the sacks or are otherwise directly related to them (final photo).

Any special requests shoot us an email or put them in the order notes.

Sacks pictured are examples but what you get depends ultimately on what we have available.

*See the "use no hooks" marking in the first and second photo. That microlot was in a grainpro plastic bag for moisture protection. We wouldn't want to puncture it. It's a tradeoff between ease of transport and manipulation versus locking in the freshness.

Here's another example note:

So, the cooler bag from Rayyan Mill has a busted front, a little more than a slash. That was a whole thing but it ended up not involving an insurance claim. Basically, 1116 pounds of green coffee was put on a pallet for shipping down to us two weeks ago. It was loaded, taped, protected, etc. And then it arrived at the roaster with the top bag torn…what you’re holding. Somewhere in the shipping process the coffee got repackaged by the freight company. It took a bit of detective work to figure this out, but basically the lack of branded strapping tape holding everything together gave it away. Now I didn’t file an insurance claim because the tear is relatively small and any green coffee that was lost was in the 0 – 10 lb range. As far as the repacking or adjusting of my coffee pallet, I don’t know much about that process. The BOL (Bill of Lading) gets cut and the truckers take over. But you can imagine moving around heavy, dense coffee in an 18 wheeler can involve some issues.
Beyond that sack, have a look at the grainpro bag. There’s a cut in the bottom corner. That’s so I can dump out the coffee for packaging into small green coffee units, which we also sell on the website.
The coffee samples provided are from this bag (or possibly from another bag of this same exact coffee offering) One of the samples is in a random looking bag. That’s where the remainders end up. After the packaging team puts the roasted coffee in 5 lb and retail bags, you’re gonna have a little bit left. That’s the Anda Greeney portion or in this case, the portion for you.
Finally, there’s another burlap bag, it’s pretty cool too."

And another:

I really like the design of this bag and the green ink. I may swap the coffee bag on my living room wall for one of these. It’s frame worthy. This coffee haves a funny story from yesterday. Basically, the owner of the company was here in the states for a week taking care of some corporate matters. He drove down to DC once he finished up that and we spent the afternoon together. (I’ll write about it more in an email this afternoon to the coffee list so read that too). But basically we ended up swinging by the Yemen embassy on a bit of a whim and late notice. Thankfully I have a good relationship with them so we were able to fit into their schedule. Plus the embassy is a huge supporter of efforts to promote Yemen’s coffee. While there we discussed the possibility of trying to get some Yemeni farmers into the USA for a big coffee conference in April. The difficulty is the Muslim ban. We were able to sit down with the Ambassador as well, and had a nice chat. So…this coffee has a pretty good story.
Inside of the sack is a liner sack. Watch out, the green beans are rolling around. And you can definitely roast them. I’ve purposefully left things “messy” so you can understand the process.
The coffee samples are from this coffee lot. We had three massive sacks of it before using it up very quickly. You have one of those sacks. The samples actually came from my bag of “remainders” that was left over after the 100 lb batch was packaged up in 5 lb and 12 oz bags. I’m always left with 0 – 11 ounces. (12 ounces would be an additional coffee bag.) In this case, the remainders bag was a bit bigger, hence two samples from the same one.
Finally, there’s another burlap bag, very basic.

Customer Reviews

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Three coffee bags in light, medium, and dark brown

Reserve: Al Dhi'm or Malala $ 32.00

Reserve: Al Dhi'm or Malala

$ 32.00

Select Grind

Roast

Al Dhi'm Classic Light

Malala Medium

Malala Dark

Qty

Description
Previous Microlots

We carry a rotating selection of Yemen's best coffees roasted to an indulgent Light, Medium, and Dark profile (12 oz bags).
1. Try 2 oz sampler here
Al Dhi'm Classic Light: This is sourced from one valley over from the Al Wudiyan reserve coffee. Yup, if you go over a mountain ridge and drop into the neighboring valley, you can get some of this Al Dhi'm coffee. In the cup, there are two major differences: notes of orange rind have become more lemony; and the tannic backbone becomes less pronounced and more difficult to pinpoint (much like the Malala Ismaeli). Overall, the Al Dhi'm is a prototypical Yemeni coffee. What a classic.

Malala Ismaeli microlot. It's back again! This coffee comes from the Malala valley in the Ismaeli region.
1. You can't understand this coffee until you understand that this coffee cultivar or landrace, is unique to the Ismaeli region. What's a cultivar? It's a bit like a sub-varietal. What makes this Malala phenomenal, is what you thought you knew about Yemen is yet again turned upside down.
2. From the mill: "It is a sub-varietal of one of the traditional Yemen varieties but throughout the centuries it has adapted to the harsh land and climate of Bani Ismail - and currently it is cultivated exclusively in the Bani Ismail area."
Malala Medium: Candied sweetness and toasted almonds, plus all of the notes of the Light, but slightly attenuated. Both the medium and light roast defy easy description, as the coffee has so many layers to unpack. It's like three different coffees playing harmony in one cup.

Malala Dark: Bold, rich cocoa. Complex, punchy dark. In 2017 I described this Malala Dark as the best dark roast we had ever carried. This is no accident. In the light roast we have crisp apple acidity and earthy prune complexity. Roast that darker, and the uniqueness evolves deeper. Again, unique cultivar, unique boldness.

Malala Ismaeli: This microlot comes from the small Malala valley in the larger and famous Ismaeli coffee region. (annual production 3 - 5 tons)

From the coffee mill: "This small valley in the well-known Bani Ismail region offers a very unique Yemen coffee. One of the reasons for its uniqueness is the rarity of the predominate varietal in the Malala Valley. It is a sub-varietal of one of the traditional Yemen varieties but throughout the centuries it has adapted to the harsh land and climate of Bani Ismail - and currently it is cultivated exclusively in the Bani Ismail area. At Rayyan we love this coffee not just for its uniqueness and what it offers in the cup but also because we have been exporting Malala since our first year in operation! Annual production is three to five tons."

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Notes on former Malala Ismaeli:

Malala Light: Unique for its Crisp tartness like that found in an apple, with lingering, earthy notes reminiscent of prunes. Wow. Could not be more different than the Al Wudiyan microlot.
1. A fantastic, contradictory coffee. It's crisp but smooth; it's clean but muddy; and it's complex with much to discover. Different cultivar truly does mean different flavors.
2. (It is from Yemen and does have typical notes of rustic citrus and tart cherry.)
Notes on former Al Wudiyan:

Al Wudiyan Classic Light: Wow. Packed with flavor and among the most balanced that we've tasted. Citrus and brown spices. Tart cherry backbone and tannic structure.
(1) Bright is my first reaction closely followed by this guy is packed with flavor. It's pleasing and feels honest.
(2) What a well structured coffee. There's a backbone of acidity a bit like a tart cherry; then there's a corollary of what can only be described as tannins that you would find in a Napa Cabernet Sauvignon. Yemen is known for their "winey" coffees and this is the best example to discover this.
(3) This coffee lingers and keeps giving. The initial brightness has an unseen buttress of brown spice and leather notes. But you don't taste it; rather, if it wasn't there you would say something is missing. It's like good design: you don't see it so much as you perceive it.

Al Wudiyan Medium: Try this coffee and not only will you taste it across your tongue but also delicately on the roof of your mouth. And what is most remarkable is the flavor just keeps lingering. I'm talking on and on. This is a great medium roast that plays harmony between drier citrus and cherry notes but balanced with a warmer roasty character. It has the complexity of our Yemeni Medium but is restrained, shaped, and in control. It's the heritage of Yemen more precisely cultivated.

Al Wudiyan Dark: It's indulgent and bold but also warm and inviting. Its richness comes from a harmony of deep caramelized notes running the gamut from cocoa to cedar to slightly candied plum. This is a complex dark with much to discover. Obviously we love it.

From the coffee mill regarding Al Wudiyan: "We began sourcing this lot from a very large, remote valley in the Hajja mountains this year. We have heard of this valley for two years now but it is quite difficult to access. This year one of the farmers from Al-Ghayoul whose wife is originally from this valley introduced us to their relatives who also farm coffee. Clearly we are just beginning our relationship with the communities in this valley but hope that one day they too will be open to new pruning, harvesting and drying methods. Given the size of the valley and the quality of the coffee throughout, we expect to see production of over 15 tons and hope to break this down into smaller lots in the future. It is the most balanced special lot we offer and we drink it often as a pourover at the mill."

Notes on former Haraaz Cooperative Reserve:

Haraaz Sunrise Light: In one word, this coffee is stunning. This is a smooth, well-rounded, bright and juicy light roast with natural Yemeni vibrancy and honey-like sweetness. It comes from a coffee cooperative high in Yemen's Haraaz mountains.

Haraaz High Noon Medium: From one of Yemen's most storied origins, hailing from the cloudswept coffee terraces of the Haraaz mountains (cooperative coffee). Expect an exceptionally balanced, flowing mouthfeel with seasonal orange zest, lemon citrus, tart cherry, deep chocolate, and a lightly tannic finish. This coffee tells a story of enduring history and wide open Yemeni skies.

Haraaz Sunset Dark: The cloudswept terraces of the Haraaz mountains are the home of this special coffee cooperative. This is one of Yemen's most storied origins. This dark roast is indulgent and full-bodied, with notes of cocoa mirrored by spice and equal parts richness. Citrus and nuts peak through. It has a rounded, flowing, and balanced profile.

Notes on former Asrar Haraaz Microlot:

Asrar Haraaz Classic Light: This microlot is mind-numbingly delicious and is the best coffee we have ever carried. (It is also the best cup of Yemeni coffee I personally have ever had in my life. -Anda/Owner)

Open the bag and out wafts an intoxicating strawberry ambrosia. It's so heady and speaks of what is to come. Brew it. I am speechless. I've never had a coffee like this. It's syrupy, potent, and compact. It tastes like it's brewed double strength. Compared to other Yemeni coffees it has a similar profile but way more concentrated. Plus notes of strawberry and an enduring syrupy mouthfeel. Literally, incredible coffee. Now we have to find more of it.

From the coffee mill: Asrar Haraz [classic light]- This special lot is sourced from a few small communities connected to one another in the famed Haraz mountains. We found this gem last year but late in the season. Seeing the potential in this coffee we remained in contact with the producers and the quality this year is excellent. Plans for the next few years are to teach pruning, harvesting and drying methods (raised beds) that will not only increase the cup quality but also the income for each farmer who participates. Production is about 12 tons per year and we hope to break this up into even smaller lots upon implementing drying beds. At the mill our favorite prep method for Asrar is the V60 as it really brings out the body.

Notes on former Al Wudiyan Microlot (Autumn 2017):

Al Wudiyan Light: It's back! This is the newest crop of a very well-liked microlot from Hajja, Yemen. Compared to the previous Al Wudiyan, this batch is brighter and less restrained. In the mouth, it's particularly dry, with pleasing notes of orange rind, tart cherry, and a sprinkling of tannins. This is an excellent, wild Yemen coffee.

Al Wudiyan Medium: Try this coffee and not only will you taste it across your tongue but also delicately on the roof of your mouth. And what is most remarkable is the flavor just keeps lingering. I'm talking on and on. This is a great medium roast that plays harmony between drier citrus and cherry notes but balanced with a warmer roasty character. It has the complexity of our Yemeni Medium but is restrained, shaped, and in control. It's the heritage of Yemen more precisely cultivated.

Notes on former Malala Ismaeli Microlot:
Classic Light: It begins with bright citrus notes crossed with tart cherry which combines for a pleasing pucker. Layered on this is a bitter orange twist which lends complexity to a winey/tannic base that spreads across the back of the tongue. This coffee tastes juicy.
Medium: Much like the light roast this medium roast has bright citrus notes, orange peel, and tart cherry for a pleasing pucker. Layered on this are notes of toasted almond, much natural sweetness, and powdered cocoa in flavor and mouthfeel. As it cools, the tart cherry shines through brighter and the coffee keeps evolving with more to discover. Both the medium and light roast defy easy description, as the coffee has so many layers to unpack. It's like three different coffees playing harmony in one cup.
Dark: As soon as the water hits the brew-bed you can smell instantly that this will be good. And then take one sip of it and intuition is confirmed--it's knock-your-socks-off delicious. The dark roast is powerful but not overpowering, smooth, spicy, balanced, and nearly lyrical. I even had to get on the piano and play some chords. I recommend brewing this slightly stronger than normal. (Mine was 3% stronger with outstanding results. In my opinion, this is the best dark roast we've ever carried.)
Malala Ismaeli: This microlot comes from the small Malala valley in the larger and famous Ismaeli coffee region. (annual production 3 - 5 tons)

From the coffee mill: "This small valley in the well-known Bani Ismail region offers a very unique Yemen coffee. One of the reasons for its uniqueness is the rarity of the predominate varietal in the Malala Valley. It is a sub-varietal of one of the traditional Yemen varieties but throughout the centuries it has adapted to the harsh land and climate of Bani Ismail - and currently it is cultivated exclusively in the Bani Ismail area. At Rayyan we love this coffee not just for its uniqueness and what it offers in the cup but also because we have been exporting Malala since our first year in operation! Annual production is three to five tons."

Notes on former Al Wudiyan Microlot (Spring 2017):
Classic Light: Wow. Packed with flavor and among the most balanced that we've tasted. Citrus and brown spices. Tart cherry backbone and tannic structure.
(1) Bright is my first reaction closely followed by this guy is packed with flavor. It's pleasing and feels honest.
(2) What a well structured coffee. There's a backbone of acidity a bit like a tart cherry; then there's a corollary of what can only be described as tannins that you would find in a Napa Cabernet Sauvignon. Yemen is known for their "winey" coffees and this is the best example to discover this.
(3) This coffee lingers and keeps giving. The initial brightness has an unseen buttress of brown spice and leather notes. But you don't taste it; rather, if it wasn't there you would say something is missing. It's like good design: you don't see it so much as you perceive it.
Medium-Blond: It's that sweet spot between light and medium. In this roast we turned down the volume on the Al-Wudiyan to make a coffee that's exciting but more restrained. You take a sip and you feel the juicy yet dry & tannic structure spreading left and right across the tongue. There are all the classic Yemeni notes of citrus and fermented fruit, but with a more pronounced and pleasing acidity best described as tart cherry. It's not light, it's not medium. It defies convention.
Dark: It's indulgent and bold but also warm and inviting. Its richness comes from a harmony of deep caramelized notes running the gamut from cocoa to cedar to slightly candied plum. This is a complex dark with much to discover. Obviously we love it.
Al-Wudiyan: This microlot comes from a large, remote valley in the Hajja Governorate. (annual production 15 tons)

From the coffee mill: "We began sourcing this lot from a very large, remote valley in the Hajja mountains this year. We have heard of this valley for two years now but it is quite difficult to access. This year one of the farmers from Al-Ghayoul whose wife is originally from this valley introduced us to their relatives who also farm coffee. Clearly we are just beginning our relationship with the communities in this valley but hope that one day they too will be open to new pruning, harvesting and drying methods. Given the size of the valley and the quality of the coffee throughout, we expect to see production of over 15 tons and hope to break this down into smaller lots in the future. It is the most balanced special lot we offer and we drink it often as a pourover at the mill."

Notes on former Al-Ghayoul microlot:
Light Roast: Classic citrus complemented by evergreen, tobacco, and nutmeg. Heirloom coffee plants from old stock mean mean these beans are small but bursting with flavor. This microlot comes from a small tribal community high in the mountains of Hajja (annual production 6 - 7 tons)

From the coffee mill: The tribesmen in this community are not keen on change but over the last three years our coffee supplier has earned their respect and trust by dealing with them fairly and honestly. The farmers receive upwards of $7/lb for their coffee, which reflects the quality and care of their work. Last year, a few farmers indicated they would like to implement pruning methods new to them as well as raised beds for drying. Your purchase supports this

"We buy Al-Ghayoulin dried cherry for $5.46-5.57 USD per Kg directly from the farmers who grow it. The exportable yield on it is around 35% which means that before we pay employees, bills or even the cost of bringing it from their mountain to the mill we are paying $15.60-15.91 USD per Kg to the farmers. While having this information does not make our coffees any less expensive, I think understanding the "why" of our pricing is helpful - especially as you market the coffees."