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This exotic Yemeni gem is anaerobically processed and rare.
Coffee from Yemen has a long and rich history dating back to the 15th century, when it was brought to the region by Sufi monks. It is grown in mountainous regions at altitudes between 1600 and 2100 meters above sea level, and is known for its unique flavor and aroma. In the past, coffee exports from Yemen reached as high as 57,000 metric tons, but today, exports are less than 20,000 metric tons. Despite this, Yemen remains an important source of specialty coffee.
Coffee from Yemen is produced on small, terraced farms using traditional methods, including hand-picking and the use of natural, organic fertilizers. It is dried on raised beds or rooftops, resulting in a high-quality product.
Mocha Mill is a specialty coffee exporter based in Yemen that has been operating since 2014. In addition to exporting coffee, Mocha Mill has also invested in a dry mill, a color sorter, and other milling equipment, as well as constructing warehouses for drying experimental coffees. The company is dedicated to working with and supporting farmers in Yemen, particularly women who make up a large portion of the country's farming population. Mocha Mill is committed to transparency in its business practices and pays farmers to deliver the cherry to the buying point. The company is also focused on sustainability, implementing innovative irrigation and dry processing techniques to address water scarcity in the region.
The variety is Jaadi, a large tree known for its good production. Famers mainly earn income from coffee, but some also grow Qat (Khat), leaves of an Arabian shrub that are chewed as a stimulant, which is a strong legal, internal market within Yemen, and it is also chewed daily by 90% of the population.
The village of Beni Al-nahamie is located in the Haraz area of Manakhah District, at an altitude of over 1800 meters above sea level. For generations, farmers in this village have been cultivating coffee using the variety Jaadi, a large tree known for its good production, and it’s a major source of income for the community. The coffee produced in this region undergoes anaerobic fermentation in sealed tanks for 2-5 days, depending on the pH level. It is then dried in the sun for 2-3 days before being slowly dried in the shade for up to 40 days, with regular stirring and monitoring of humidity levels to ensure the best possible quality.
In the cup: Sultanas, strawberry, peach, bergamot, and milk chocolate. Juicy and buttery body, balanced acidity.
Resting period: at least 5 days for filter roast.
|1600 - 1800 masl
|Anaerobic fermentation, dried in the sun and under shadows
|Sultanas, strawberry, peach, bergamot, and milk chocolate