Coffee class: Single origin
Altitude of Farm:2000
Number of Harvest per Year: 1
Date of Harvest .October to January
Duration of processing Harvest, 12 weeks
Process type : natural
Irrigation: rain water, water reservoirs and wells
Hand cleaned by women
Processed in Advance hulling machines.
Producer: Mocha Hunters for Mohammed Ali
About this coffee:
I have known Mo from Mocha Hunters for over 10 years now! He came into Coffee at 33 when I was working there behind the bar and in the years that followed would come and find me in Bond St Coffee and in Brewed. Mo imports coffee from his home country of Yemen and finally I've been able to help support his small independent business. Here is some info he has written about the coffee...
Somarah, Hiwar and Shian are one of the oldest coffee-growing areas in Yemen. This single origin coffee is from the valleys of Shain village and was collected from small farms as a community lot.
These valleys extend from the famous mountain of Somarah (altitude of 2,900 meters) to the deep valleys. Villages and farms have been strewn with coffee like jewels on Samara's chest for hundreds of years.
There, the noble and oldest Odini coffee variety and cultivar grows.
Local farmers have inherited and cumulative knowledge of coffee cultivation from their ancestors across all generations and this makes their agricultural practice unique. This is why this region and its environs achieve one of the most complexity coffee characteristics.
Mohammed Ali and Hussein Ahmed of Mocha Hunters started working with farmers in this region in 2011 and shipped their first coffee to Japan, since then Mocha Hunters have now developed a fantastic friendship with the farmers of Somarah/Hiwar region.
About Yemen coffee:
Yemeni coffee is the most traditional coffee in world since Yemen was had a port to export coffee through the port of Mocha (or Moka). Yemeni coffee or so called True Arabian Mocha, from the central mountains of Yemen, is still grown as it was over five hundred years ago, on terraces clinging to the sides of semiarid mountains below ancient stone villages that rise like geometric extensions of the mountains themselves. In the summer, when the scrubby little coffee trees are blossoming and setting fruit, misty rains temporarily turn the Yemen mountains a bright green. In the fall the clouds dissipate and the air turns bone dry as the coffee fruit ripens, is picked, and appears on the roofs of the stone houses, spread in the sun to dry. During the dry winter, water collected in small reservoirs often is directed to the roots of the coffee trees to help them survive until the drizzles of summer return.
Yemen coffees are processed as they have been for centuries. All Yemen Mochas are dry or natural coffees, dried with the fruit still attached to the beans. After the fruit and bean have dried, the shriveled fruit husk is removed by millstone, which accounts for the rough, irregular look of Yemen beans.
Yemeni Coffee is among the oldest and most highly praised in the world, deep, earthy, complex and pungent. Yemeni coffee is in high demand with very limited supply so it's gotten a bit pricey. Coffees from Yemen are most distinct, and are highly praised by the connoisseur as being one of the best in the world. Yemen coffees are the epitome of a "wild cup" and can border on scary at times because of their deep earthy, complex, pungency with overlays of dry fruit (think raisin), cardamom, dry cinnamon, and tobacco notes.