Yemen

Yemen has a coffee culture like no other place, and the distinct flavor profile can be partially credited to the old style of trade in the country. Yemen is the first place coffee was commercialized, traded through the port city of Al Mahka (Mokha). Yemeni coffee has a distinct, rustic flavor profile which can be attributed to the old seed stocks cultivated there, the near-drought condition in which the coffee survives, and (sadly) defects in the cup. These defects are usually due to poor picking and processing, delays in transporting the coffee, and the very humid climate of the port city, Al Hudaydah (or Hodeidah).

No coffees are currently available from this origin. The review is our most recent offering, provided for reference.
Yemen Hajja Micro-Lot
The mountainous strong-hold is typical for rural Yemeni towns like Hajja
Appearance.5 d/300gr, 15+ Screen
Graden/a
ProcessingDry Process (Natural)
RegionHajja District
Varietal(s)Heirloom Varietals
RoastCity+ to Full City+: Fruited notes prevail throughout the spectrum with layered complexity. This coffee benefits from at least 24 hours rest.
Hajja is situated at 1800 meters and is northwest of the capital of Sana’a. It is surrounded by the mountains of Al-Sharaqi Maswar and Bait Adhaqa from the south and Kohlan mountain from the east. Like other mountain towns in Yemen, Hajja was built as a fortified stronghold, with a palace and courtyard for the founder, Imam Ahmed. The greater Hajja district has one of the higher peaks in the area, Maswar, at 3000 meters. The coffee is actually grown slightly lower than the town, at 1675 to 1775 meters. Like all Yemeni coffee is is grown from local heirloom varietals, and dry-processed. It was prepared at the Rayyan Mill in Sana'a to very high standards, with a beautiful appearance to the green coffee, compared to other Yemeni coffees. This was part of the additional cost we paid for this new regional coffee, as well as returning the best prices possible the farmer and the mill. This coffee is intensely sweet from the dry grounds, with dried banana and peaches, milk chocolate, and a heavy cream sweetness. Adding water, it gives a complex set of aromatics, with clean earth tones, cedar, sarsaparilla, vanilla bean, and a hint of fresh leather. On the break, cola nut and clove are released. The cup has a surprising sweetness, as well as plenty of rustic elements as found in the aromatics, the scents of exotic spices, incenses and fruits. There is a strong fruited note, of qishr tea (made from dried coffee cherry skins), lychee fruit, cantaloupe, cooked apples, and dried pineapple. The spice notes are multi-layered, baking spices like clove and allspice with a cinnamon-like woody accent. Along with an earthy hint, there is this note of fresh leather which seems to fade as the coffee rests. Whether a brewed cup or SO espresso, like all Yemeni coffee, this greatly benefits from a few days rest. 48 hours is great but we found 72 hours of post-roast rest to be best.