The Yemeni Method
The traditional way in which Yemeni coffee is grown has been there for hundreds of years. This unique, organic way is one of the main reasons coffee experts believe Yemeni coffee to have the aesthetic quality that it has. Yemeni coffees are naturally-processed or dried in the whole fruit. The coffee beans are dried while still inside of the fruit, rather than after the fruit is removed. They are sun-dried on the roofs of stone houses. This traditional method is different from other processes where some are wet-processed or washed.
Types of Yemeni Coffees
Grown at an outstanding altitude of 3000 - 4500 MASL on the mountains of the Haraz region west of the capital Sana’a, is the Harazi coffee. One of the highest critically acclaimed coffees in the world, and the most well-known type of Yemeni coffee overseas. Harazi coffee is believed to be off the Typica and Bourbon seeds, known locally as Tuffahi or Udaini. Harazi coffee has acidic and fruity attributes, while still being light in the cup. It is perfect for making a filter or cold brew coffees complimented with tones of fruity flavors. Harazi coffee is the highest-rated Yemeni coffee we offer in our collection.
Aroma Notes: Citric, spices, and grapes.
Tasting Notes: Spicy and nutty aromatics; Lemon, cedar, grape, Salmiak, milk chocolate; Vibrant citric phosphoric and acetic acidity.
Grown at a colossal altitude of over 3000 MASL, in the region of Haraz west of the capital city of Sana’a, is the rare Peaberry Yemeni coffee beans. Considered to be the top-notch of the plantation, Peaberry represents 5% of the entire crop, and therefore sourced from over 50 different farms. Peaberry is characterized as a round bean rather than a flat one.
Aroma Notes: Dark chocolate, nutty, citric, and spicy.
Tasting Notes: Nutty, chocolate, and spicy aromatics; Coconut, lemon, berries, dark chocolate, blossom; Dark chocolate finish; Complex and sweet citric, malic, phosphoric and acetic acidity; Silky mouthfeel.
Grown at an astounding altitude of 2500 – 3000 MASL on the great mountains of Bani Mattar (The Land of the Rain), is the Mattari coffee. Mattari coffee is believed to be off the Mocha seeds; it is known locally as Dawairi or Udaini. Mattari is a delicate coffee, yet it produces a unique aroma that makes it distinguishable just by its smell. It is known to be the most acidic, most complex, and the coffee with the most robust aroma amongst all Yemeni coffees.
Aroma Notes: Complex winey, honeyed, citric, and spicy.
Tasting Notes: Winey and spicy aromatics; Lemon, peanuts, honey, peppery, coriander, red fruit, plum; Simple citric acidity; Juicy mouthfeel.
Grown at a high altitude of 2000 – 2500 MASL on the mountains surrounding Al-Mahwit district, is the Hafashi coffee. Hafashi coffee is considered one of the most exquisite and most elegant Arabic coffees. Locals refer to it as Dawairi. Hafashi coffee is characterized by the blend of fruit trees and surrounding spices such as cherries.
Aroma Notes: Nutty, honeyed, spicy, floral, and citrus.
Tasting Notes: Fruity and spicy aromatics; Almond, spice, tobacco, blackberry, orange, rue, bergamot, grapefruit, green apple, black tea; Vibrant citric, phosphoric and lactic acidity; Tea-like mouthfeel.
Grown at a soaring altitude of 2000 – 2900 MASL in the district of Bani Ismail, is the Ismaili coffee. It is believed to be off the Typica and Bourbon seeds; it is known locally as Udaini. Ismaili coffee is recognizable by its smaller, more rounded beans. It has a light body that makes it the perfect Yemeni coffee option for espresso drinks.
Aroma Notes: Lemon, hazelnut, and chocolate.
Tasting Notes: Fruity, rooibos aromatics; Citric, nutty, milk chocolate; Sweet citric acidity.
Grown at an altitude of 1700 – 2300 on the beautiful mountains of the natural reserve of Automah, is the Utmai coffee. Locally Known as Tuffahi or Udaini, this Yemeni coffee is slightly softer than Mattari and Harazi coffees. It is winy and acidy, but less assertive, more rounded, with an excellent body.
Aroma Notes: Nutty, taffy, citric, and berries.
Tasting Notes: Hazelnut and peanut aromatics; Taffee, hazelnut, lemon, roasted peanuts, vanilla, blueberry; Cacao finish; Simple citric acidity; Tea-like body.