Regular price 778.00 ฿
Unit price per
Flavor Notes
Bitter, grape, bourbon, dark chocolate,
blueberry jam, strawberry, aromatic,Thic
Beans
Farm: Don Eli
Producer:Mohammed Hussien
Area: Bait Alamier, Haraz, Sana’a, Yemen
Altitude: 2,100m-2,250
Varietal: Ja’di, Dawairi(Ancient Typica)
Processing: Anaerobic Natural
Roast Level
Dark roast
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<Mohammed Hussien>
Yemen is located in the southwestern part of the Arabian Peninsula and is the only coffee-producing country in the Middle East. The Haraz region is located in northwestern Yemen and is blessed with high elevation, cool climate, and volcanic soil. Because of the relatively high rainfall, coffee trees are grown on terraced slopes. It is similar to rice terraces in Japan. By creating stepped farmland with stone walls, farmers prevent soil erosion while retaining moisture, creating a suitable environment for growing coffee trees. It reflects the wisdom that has been built over generations while coexisting with nature in limited land.
Coffee from Haraz is known for its concentrated raisin-like fruitiness, smooth texture, and chocolate-like finish. It is regarded as one of the highest-quality coffee-producing regions in Yemen, where traditional heirloom varieties such as Ja’di and Dawairi, which belong to ancient Typica lineages, are still carefully cultivated.
The coffee we are introducing this time is a Single Farmer Nano Lot produced by Mohammed Hussien in Bait Alamier village in the Haraz region. Mohammed grows around 3,000 coffee trees at elevations between 2,100m and 2,250m. He has deep respect for the land and values tradition while actively taking on new challenges.
In fact, this lot is also the coffee from the first year he challenged himself with anaerobic processing. While preserving Yemen’s traditional flavor profile, he wanted to explore new possibilities in taste. During harvest season, his three children and two brothers gather at the farm, and the family works together on harvesting, processing, and drying. It is not a large-scale production, but a small family-run lot. That is why every step contains human care and passion.
After harvesting fully ripe cherries, the coffee undergoes anaerobic fermentation in an oxygen-free environment. It is then slowly dried on African beds for 18 to 24 days and rested for about one month to improve flavor consistency. Finally, the beans are carefully hand-sorted to complete this small lot. Yemen’s traditional heirloom varieties and a modern processing approach come together beautifully in this coffee. It is a very attractive coffee filled with both the character of a land shaped by long history and the spirit of new challenges.
From its dark appearance, you would not expect the sweet aroma of grapes and berries that spreads as soon as you open the bag. The fragrance becomes even more floral and expressive when the beans are ground, making the brewing experience exciting from the very beginning.
If you prefer a stronger bitterness, we recommend brewing around 90°C. If you want to bring out more sweetness, try brewing with slightly cooler water around 80°C.
The first sip gives a bittersweet impression typical of a dark roast. Then, sweetness reminiscent of grapes and chocolate gradually spreads across the palate. In the aftertaste, there is also a subtle bourbon-like alcoholic nuance. As the coffee cools, dense berry notes like blueberry jam appear, creating a more fruit-forward impression. Sweet strawberry-like aromatics also emerge, making the cup even more aromatic.
Complex and vibrant, yet calm and comforting at the same time.
This is a coffee that makes you want to slowly enjoy its lingering aftertaste.