Sana’a, one of the oldest continuously populated cities in the world, is also one of the world’s highest capital cities, sitting at an elevation of nearly 2,300 masl—and is the largest coffee producing region in Yemen. Coffee from the Saut farmers comes from one of the highest elevation villages, at nearly 2400 masl, where has been farmed on very narrow terraces for generations. Like in other parts of Sana’a, coffee here is grown in the highlands by smallholders terracing the landscape with heirloom cultivars watered through irrigation or stores of water deep underground who then hand-pick and dry the coffee on rooftops and age it inside caverns. The rudimentary processing methods and limitations of space combined with varieties of coffee not found outside of Yemen result in highly diverse and unique cup profiles coming out of this region.
While Arabica originated in Ethiopia, of everywhere in the world, Yemen’s claim as the birthplace of the coffee industry is perhaps strongest. First planted, harvested, roasted and brewed as a beverage in Sufi monasteries in the 1400s as a concentration aid for prayer, commercially cultivated coffee found its foothold in Yemen and with its famous port of Mokha, the country became a hub for coffee exported into the Middle East and Europe. By the 15th and 16th centuries, Yemen was well-established as a coffee producing country, with coffee growing in remote highlands in the West and Southwest along the Red Sea and Gulf of Aden. Today, heirloom varieties of coffee genetically distinct and particular to Yemen known locally as Udaini, Dawairi, Tufahi and Burai grow in the same remote regions, produced by nearly 100,000 smallholder families
Processing : Natural
Smooth Full bodied coffee with flavor notes of:
blood orange, Strawberry, Cotton Candy, Peaches, tangerine, rose