Overview & Sensory Profile

Although the "Haimi" crop is still on its way to the markets (Coming Soon), it holds promises of delivering a completely different tasting dimension to Yemeni coffee.

The Al-Haymah region is geographically and climatically distinct from other Yemeni regions, which is reflected in the sensory genetic fingerprint of its coffee, which has historically secured top ranks in global specialty coffee auctions.

Geography & Terroir

"Al-Haymah" is located in the Sana'a Governorate, west of the capital. It is an intensely rugged mountainous area where coffee farms cling to harsh slopes at towering altitudes ranging between 1700 and over 2400 meters above sea level.

What creates the unique scientific terroir of Al-Haymah is its extremely cold microclimate, constantly covered by thick fog during evenings and early mornings.

This continuous natural cooling slows the plant's respiration and metabolism rates, exceptionally extending the coffee cherry's maturation period. The longer the maturation period, the more complex sugars and amino acids accumulate in the coffee seeds, tremendously enhancing their density.

Genetics & Processing

This crop relies on local landraces descending from the "Typica" origins that took root in Yemen.

In a move to enhance this environmental uniqueness, the crop will be processed using "Anaerobic Fermentation" technology.

This scientific intervention prevents the oxidation of sensitive essential oils during fermentation and drives anaerobic microbes to break down the massive sugar reserve of the seed, converting it into vivid organic acids.

Unlike the dense chocolate profile traditionally associated with most Yemeni coffees, Al-Haymah coffee is famous for its overtly fruity and floral character.

Tasters can anticipate a cup overflowing with sparkling tartaric acidity, laden with intense jasmine aromatics and bright fruit notes, presenting a refined model that marries ancient Yemeni agricultural heritage with modernity in coffee processing sciences.