Wadi Al Mahjr

Farm

Wadi Al Mahjr

Region:
Al Hayma, Yemen

Procesing station:
Al Mahjr

Varieties: Udaini
Altitude: 22500m
Processes: Natural
Cupping: 91.75

Common cupping notes:
Intense Blueberry and Raspberry combined with underlying Violet Floral Notes. Sweet and very balanced, complex winney muted acitdity, more lactic in nature and works well with a creamy, almost yoghurt like mouthfeel. It has a long-lasting finish.

Within Al Mahjr Village is Wadi Al Mahjr, it is a valler located in one of the highest coffee growing areas in Yemen. High above the clouds, it sits at an altitude of 2250 meters above sea level. With its sun exposure of 7 hours and cooler night temperatures of aroung 6C, an ancient typica cultivar emerged to survie these harsh weather patterns. Farmers with Al Hayma region claim to have some of the oldest coffee trees in Yemen. This is yet to be scientifically verified but we do notice ancient typicas unique to this area which have been proven to translate into exquisite notes on the cup.
This lot is a carefully curated collection of cherries from various prime spec ific sites, owned by indiviudal farmers from within Wadi Al Mahjr and made up of three classic Yemeni cultivars of Udaini, Tufahi and Dwairi.

Wadi Beddah

Farm

Wadi Beddah

Region:
Haraz, Yemen

Procesing station:
Beddah

Varieties: Jadi
Altitude: 1800m
Processes: Natural
Cupping: 87

Common cupping notes:
Exotic flavour combination of Stewed Fruit, Ripe Berry and underlying Florals and some Hibiscus. The mouthfeel is syrupy and is supported by a sweet clean foundation.

Wadi Beddah is an area with very difficult and rugged terrain. Its altitude at 1800 meters above sea leve; and with an absence of metalled roads, the area is very remote and impassable for motor vehicles to cross for transport of goods or people.
The weather in the wadi is mild, temperatues fluctutea between 29C and 15C. Compared to to other coffee growing regions, it is considered to have a relatively warmer cliamte and as such we have adapted our processing techniques. The coffee from Wadi Beddah has been exposed to around 7 hours of daily sun light. This has helped create outstanding and differentiated profiles for this collective.

Ali Mohamed Abdullah

Farm

Ali Mohamed Abdullah

Region: Anis, Yemen

Procesing station:
Al Abara

Varieties: Udaini
Altitude: 1973m
Processes: Natural
Cupping: 88

Common cupping notes:
Reined flavours of Honey, Lemon Verbena and Citrus Fruit with underlying Floras adding further complexity. This is a delicate coffee of mediu intensity, clean in cup and it improves as cools. The mouthfeels is juicy.

Ali was a career military officer, yet since the advent of the current civil war, Ali chose to stay away from such a tragic conflict, returning to his village and working on his family’s farm. He has been farming his 15 libna coffee farm for around 8 years now. He supports 9 famile members.

Ali is active in the farming community and educates fellow farmers on best pre and post harvesting methods. In addition he is also very keen in learning about modern coffee drying methods and helps us pass that knowledge to other farmers.