bambito
Collective Masar AA+
Tasting notes
Natural
Washed
Honey
Experimental
Natural Lactic Fermentation
Natural DRD
Culturing Washed
Wave Natural
Dark Room Natural
Natural Cold Fermentation
Washed Anaerobic
Natural Anaerobic
Super Natural
Natural Dry Fermentation Mosto
Natural River Flow Fermentation
Natural Bosque
Anaerobic Natural
Anaerobic washed
About Coffee
Amongst the most famous regions in Yemen for quality coffee production, Masar is home to fertile soils and wide green areas stretching as far as the eye can see. Located in the Manakhah/Haraz District, Sana’a Governorate, the name Masar relates to the mountain on which these coffee farmers are situated.
At its peak, the Masar Mountain reaches 2,700 meters above sea level. Although farms on Masar fall short of reaching the top, it is perhaps no surprise that selected producers working these highland coffee terraces are synonymous with some of the best examples Yemen has to offer.
Process
The Collective Masar coffee process uses ancient, natural sun-drying techniques in the high-altitude West Haraz mountains of Yemen. Farmers hand-pick only the ripest red cherries from stone terraces and lay them whole on raised drying beds.
Over 14 to 25 days, the extreme mountain climate slowly sun-dries the fruit, allowing deep sugars to ferment and absorb directly into the bean. After milling, the discarded fruit husks are saved to brew qishr, a traditional spiced tea, ensuring zero waste.
This meticulous, slow process creates a complex coffee with a jammy, dark chocolate flavor.
SPECIALTY COFFEE
Amongst the most famous regions in Yemen for quality coffee production, Masar is home to fertile soils and wide green areas stretching as far as the eye can see. Located in the Manakhah/Haraz District, Sana’a Governorate, the name Masar relates to the mountain on which these coffee farmers are situated.
At its peak, the Masar Mountain reaches 2,700 meters above sea level. Although farms on Masar fall short of reaching the top, it is perhaps no surprise that selected producers working these highland coffee terraces are synonymous with some of the best examples Yemen has to offer.
The Collective Masar coffee process uses ancient, natural sun-drying techniques in the high-altitude West Haraz mountains of Yemen. Farmers hand-pick only the ripest red cherries from stone terraces and lay them whole on raised drying beds.
Over 14 to 25 days, the extreme mountain climate slowly sun-dries the fruit, allowing deep sugars to ferment and absorb directly into the bean. After milling, the discarded fruit husks are saved to brew qishr, a traditional spiced tea, ensuring zero waste.
This meticulous, slow process creates a complex coffee with a jammy, dark chocolate flavor.
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