Our second ever Yemen coffee and if you remember how good the Matawasat natural was then you'll know you're in for a treat. We only secured 25Kg of this rare and incredible coffee from QIMA Coffee whose aim is to restore Yemen’s status as a source for exquisite coffees. Alongside Ethiopia, both figuratively and geographically, Yemen is the birthplace of Arabica, and where 600 years ago it was cultivated for the first time as a crop.
Haraaz is an ancient, mountainous, region in the governorate of Sana’a and is known as one of Yemen’s best, and oldest, coffee growing communities. The region is home to a total population of 140,000 people with at least 1,500 families financially dependent on coffee farming. The area has lush valleys and highlands where many different types of crops are grown; however, coffee remains by far the most important. It is Yemen’s largest coffee producing region in terms of volume, this is due to its large network of coffee nurseries across the region. The stratospheric altitudes, where the coffee is grown, adds to the unique flavour profile of Haraazi coffee and the farmers believe that the coffee is so distinctive because of the region’s fertile soil.
The Sana’a governorate has the biggest share of specialty coffee production, in both quality and quantity in Yemen - you will see its name on many premium coffees stemming from Yemen. The main coffee growing areas are Hayma Dakhiliya, Hayma Kharijiya, Bani Matar, Bani Ismail, and Haraaz. Altitude, soil fertility, microclimate and rainfall are all contributing factors behind some of the finest coffee in the world.
Sana’a is also home to Yemen’s capital city, which has one of the longest continuous coffee cultures in the world. Much of the coffee consumed there is prepared using the traditional Ibrik method, brewing coffee in a copper or silver pot over hot charcoals.
In 2020 QIMA announced the discovery of a new ‘mother population’ of Arabica found exclusively in the Yemen highlands which they have named Yemenia. It represents a new ocean of varieties with incredible potential to transform the genetic landscape of Coffea arabica in the world.
This Peaberry lot (single seed growing inside the coffee cherry) was processed as a 'deep fermentation' lot. They carefully laid out the cherries on the drying beds two cherries deep to slow down drying and allow more microbial activity over a longer 30 day period. The result is a big and juicy natural. Super fruits, sweet and tangy.