For this lot, coffee cherries are collected and transported directly to Sheba’s processing hub near Sana’a. Here, the cherries are cleaned and naturally dried on raised beds for an average of two to three weeks. Once a moisture level of between 11-12% is recorded, the dried cherries are placed into hermetic sacks and rested for between 1 and 2 months; before being hulled of their cherry, ready for export.

The coffee is filled with fruits, florals and tea-like qualities, followed by a complex acidity and a round, smooth body.

This fantastic lot from the region of Al Hayma has been sourced by Sheba Coffee. Located on the outskirts of the Governorate of Sana’a, Al Hayma has become a key player in Yemeni coffee cultivation thanks to its many microclimates and unique cup profile. In recent years, Yemeni coffee auctions have been abundant with top-scoring coffees from Al Hayma, with the region demonstrating the best that Yemen has to offer in cup quality.

Abdulwahab Abdo Ahsan Al-Jaberi inherited coffee cultivation from his father, Abdo. Although not always a farmer, Abdulwahab returned to coffee cultivation after losing his job early in the ongoing Yemeni civil war. Today, He owns four separate farms, all located in the region of Al Hayma.

Sheba Coffee started in 2020 with a mission to support producers and help build a new legacy for Yemen’s future. By working with a large network of producers across several regions, Sheba helps source, process, mill, bag and export its coffees directly from origin: to roaster around the world.

Due to the extraordinarily high altitudes at which Yemeni coffee is grown, the beans produced are often very dense and small in size. This means, when roasting coffee from Yemen, the focus needs to be on a slow and steady development which will give you an exceptionally complex body and a fruity sweetness. Yemeni coffees also benefit from extended rest periods after roasting. Therefore, we suggest leaving this coffee a few extra days before tasting.