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:
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):
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:
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."