Atarah Village, Yemen, Anaerobic Natural
- Regular price
- $67.75
- Sale price
- $67.75
- Regular price
-
- Unit price
- per
Ruby grapefruit, winey and chocolate
200g
COFFEE PROFILE
This Anaerobic Natural processed blend of Typica and Bourbon features complex and sweet notes, including vibrant ruby grapefruit, a wine-like aroma, and a smooth chocolate finish.
| TASTES LIKE | Ruby grapefruit, winey and chocolate |
| ROAST | Espresso |
Story
The Sheba Farmer Collective, based in Atarah Village within Yemen's historic Haraz region, embodies a rich coffee-growing heritage. This region, located west of the capital Sana'a, boasts elevations of approximately 2,000 meters, offering an ideal environment for high-quality coffee cultivation. This is the first time we have sourced coffee from this remarkable collective.
Sheba, a dedicated group of local farmers, employs traditional and meticulous harvesting practices. They utilise a double anaerobic fermentation process to enhance the coffee's unique flavours. This innovative method involves fermenting the coffee cherries in an oxygen-free environment before natural sun-drying, resulting in a complex and vibrant flavour profile.
The Haraz region is celebrated for its fertile land and favourable climate, contributing to the exceptional quality of its coffee. The high elevations and terraced landscapes, carved into the mountainsides, create optimal conditions for coffee cultivation. These ancient terraces reflect the region's deep-rooted coffee-growing traditions.
The Yemen Atarah Village Haraz Typica/Bourbon Anaerobic Natural coffee is a testament to Sheba's dedicated farming practices in the high-altitude terrains of the Haraz region. The blend of traditional cultivation methods and innovative processing techniques results in a coffee that embodies the rich heritage and unique terroir of Yemeni coffee.
| PRODUCER | Sheba Farmer Collective |
| REGION | Haraz Region |
| VARIETAL | Typica and Bourbon |
| PROCESS | Anaerobic Natural |
| ALTITUDE | 2000 masl |
Origin
Haraz Region, Yemen
The Haraz region of Yemen is a cornerstone of coffee's global history, renowned as one of the earliest areas of commercial cultivation and export. Nestled in mountainous terrains with elevations above 2,000 meters, Haraz's coffee culture dates back to the 15th century when Yemeni coffee was exported through the port of Mocha, giving rise to the term "Mocha coffee." The region's terraced farms and semi-arid climate have fostered heirloom varietals like Typica and Bourbon, which are slow-grown in nutrient-poor soils without irrigation, enhancing their dense, complex flavours.
Coffee farming in Haraz relies on traditional methods passed down through generations. Farmers hand-pick cherries and process them naturally by sun-drying, creating the heavy-bodied, fruit-forward profiles Yemeni coffee is celebrated for. The rugged terrain prevents mechanisation, ensuring meticulous cultivation. Coffee is often intercropped with qat and other crops, reflecting both economic pragmatism and cultural heritage.
Despite challenges like water scarcity, political instability, and the rise of qat farming, the Haraz region remains vital to Yemen's coffee economy. Specialty coffee buyers worldwide have driven a resurgence in demand, valuing Haraz's unique terroir and artisanal methods. This renewed focus highlights the enduring legacy and unmatched quality of Haraz coffee while supporting local farmers in preserving their centuries-old traditions.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 10-25 days after roast |
| Brew Parameters | Dose 20.5 in the portafilter to extract 42g in the cups in 23 seconds at 93.5 degrees C. |
| Best Freeze Date | 10-14 days after roast |
