Υεμένη – Yemen – Bait Rumaim & Kulaib – Yemenia – Natural

Περιγραφή

THE BAIT RUMAIM & KULAIB LOT Bait Rumaim and Kulaib is in Bait Alal village in Hayma Kharijiya. Bait Kulaib and Rumaim translates to ‘The home of the Rumaim and Kulaib families. These families live across the village of Bait Alal. They are well known for their coffee production. These are ancient families who have inherited their coffee farms, coffee trees and agricultural knowledge from their ancestors. THE REGION OF HAYMA KHARIJIYA Hayma Kharijiya is a coffee growing region located in the west of the Sana’a governorate and includes many villages. It is located on the west side of Sana’a city. It is bordered by Bani Matar to the east, Al-Hayma Al Dakhiliyah to the north, Manakhah to the west and Dhamar to the south. The region boasts of a lion’s share within Yemeni specialty coffee production, both in terms of quality and quantity. One can spot this name associated with many premium Yemeni coffees. Hayma Kharijiya is known for its mild weather, fresh air and a chain of mountains that has a navy-blue appearance to them. The air is fresh, and one can stand anywhere on the mountain for a panoramic view of many important regions closeby.

THE GOVERNORATE OF SANA’A The Sana’a governorate has the biggest share of specialty coffee production, in both quality and quantity in Yemen – you will see its name on many premium coffees stemming from Yemen. The main coffee growing areas are Hayma Dakhiliya, Hayma Kharijiya, Bani Matar, Bani Ismail, and Haraaz. Altitude, soil fertility, microclimate and rainfall are all contributing factors behind some of the finest coffee in the world. Sana’a is also home to Yemen’s capital city, which has one of the longest continuous coffee cultures in the world. Much of the coffee consumed there is prepared using the traditional Ibrik method, brewing coffee in a copper or silver pot over hot charcoals.

THE DEEP FERMENTATION PROCESS Deep fermentation is a variation on the natural process. Deep fermentation refers to a slow dried process in which we aim for drying days of over 30 and we double the layer of cherries to imitate a semi-anaerobic drying environment. The cherries are carefully turned throughout the process. The result of the deep fermentation process is a fruit-forward coffee full of flavour.