Turkish Coffee · Yemen

From Yemen's legendary Bani Mattar region — the world's oldest coffee-growing geography and the origin point of Ottoman coffee culture. Whole cherries sun-dried on rooftops for four weeks (natural/dry process). Inside the skin, limited oxygen triggers anaerobic fermentation: wild yeast and lactic acid bacteria convert fruit sugars into ethanol, esters and organic acids — the chemistry behind the wine-like depth and dried fruit character.

Special series — limited lot. Above 2,000 m altitude with arid climate, the day-night temperature differential slows fermentation. Coffee that once spread to the world through the port of Mocha still offers one of the most unique tasting experiences today.