Tastes like: ORANGE, RASPBERRIES, SOUR CHERRY

Process: Natural - Sugar Cane Decaf
Elevation: 2000-2100m
Origin: Kerinci Estate, Sumatra

About:
For this particular lot, coffees from the Anis region were carefully blended and
then decaffeinated using the sugar cane method.

About the Anis Region:
Located in Yemen’s Dhamar governorate, the Anis region has become an
important center of coffee cultivation thanks to its fertile soils and consistently
high yields. Towering mountains surround the area, enriched by abundant
water sources such as waterfalls and deep mountain wells that support
irrigation. With its high elevations and access to water (at least for natural
processing), Anis achieves yields higher than most Yemeni coffee regions. A
single season can produce around 15 tons of high-quality cherries, making
Anis a standout contributor to Yemen’s coffee heritage.

Processing & Decaffeination:
Harvesting begins with meticulous handpicking—farmers selectively collect
only the ripest, reddest cherries, often returning to the same trees several times
per season. Once picked, cherries are transported to Sheba’s regional
processing hub near Sana’a, where they are floated in cool, clean water to
remove defects and debris.
Drying follows, using a combination of raised beds and greenhouse methods.
On raised beds, cherries dry over two to three weeks, turned daily to ensure
even drying. Once they reach a stable moisture level of 11–12%, the beans are
sealed in airtight bags to protect them from oxidation and external
contamination.