ICON 12 - Ja'adi Peaberry Anaerobic Natural
Our limited release subscription series delivers the rarest and best coffees in the world in recyclable, letterbox friendly packaging. Join us in discovering exceptional coffees each month.
PRE-ORDER: ROASTING AND SHIPPING FIRST BATCH ON 1st DECEMBER
- LIMITED AVAILABILITY!! -
A special ICON for the Christmas season; a modern day approach to processing, from a community of farming families who have been producing coffees for hundreds of years. This anaerobic natural lot has a rich and complex flavour profile with notes of berry wine, prunes, dates, baking spices and muscovado sugar, rounded off with a syrupy sweet body.
PRODUCER: Haraz Community
CULTIVAR: Ja'adi Peaberry
PREPARATION: Anaerobic Natural
LOCATION: West of Sana’a, Yemen
ALTITUDE: 1,800 - 2,200 masl
BAG SIZE: 200g
What better way to celebrate 12 editions of ICON than by returning to the same rare coffee we started with. This time however, it’s a contemporary process from a community who have been producing coffee in a traditional way for hundreds of years.
Coffee in Haraz is grown by communities of smallholder farmers who typically blend their harvests together to produce enough volume to export. The cherries are harvested in the dry autumn season when the fruit ripens and is then dried traditionally on rooftops but more often now on patios or raised African beds.
Haraz is located to the west of the capital city of Sana’a in the northwest highlands of Yemen. Coffee is grown in the valley at elevations of up to a staggering 2,400 metres in rich volcanic soil. This is the produce of hundreds of farming families who grow coffee on an average of one hectare each. This lot has been fermented as whole cherries in an anoxic environment before being dried as a natural. To prevent the cherries from developing mould whilst drying, they are raked and turned throughout the day and then covered at night or during rain storms. The flavour profile for the region is typically one with a full body, overtones of dried fruits like raisins, a fruity acidity, and a smooth chocolate finish.
01 - Natural Ja'adi, Haraz, Yemen
02 - Cold-Fermented Gesha, Rodrigo Sanchez, Colombia
03 - Rocosa Montaña Gesha, Familia Hartmann, Panama
04 - Typica Mejorado 48hr Natural, Alfonso Villagomez, Ecuador
05 - Gesha Special Preparation, Diego Samuel Bermudez, Colombia
06 - Cup of Excellence 4th Place, Fidel Huancas Huancas, Peru
07 - Aramosa Anaerobic Fermentation, Daterra Masterpiece D07, Brazil
08 - Java, Yeast Fermentation, Fabian Acevedo Rojas, Colombia
09 - "Red Plum" Castillo, Diego Samuel Bermudez, Colombia
10 - Wush Wush Honey, Sebastian Ramirez, Colombia
11 - Milenio Carbonic Maceration, Enrique Navarro Carvajal, Costa Rica