Overview & Sensory Profile

The crop constitutes the pinnacle of what contemporary Yemeni coffee can offer by merging the most ancient local landraces with the latest scientific processing techniques.

Scoring over 90 points places this exceptional cup in the rarest and highest quality category in the specialty coffee world, thanks to its complex composition pulsing with dense fruits and bright acids.

Geography & Genetics

This crop comes from the high rocky terraces of the Haraz mountains, enjoying harsh altitudes reaching up to 2400 meters above sea level, and benefiting from the same mineral-rich soil and dry, sunny climate that gives the seeds their famous density.

However, the genetic element here differs; the crop relies entirely on the "Udaini" variety.

Recent genetic profiling and independent DNA fingerprinting analyses have shown that Yemeni coffee, especially varieties like Udaini, contains a unique genetic code and diversity developed locally and not found anywhere else globally, granting it superior drought tolerance and rare flavor compounds.

Processing & Biochemical Impact

While Yemenis have traditionally relied on open natural drying for centuries, this precious crop underwent "Anaerobic Fermentation."

Highly ripe coffee cherries are placed in tightly sealed, oxygen-deprived tanks, completely altering the prevailing microbiome.

In the absence of oxygen, lactic acid bacteria dominate the process, slowly breaking down the dense sugars in the Udaini cherry, generating complex organic acids and massive amounts of fruity esters without producing unpleasant acetic acids.

The final result is a cup bursting with flavors that defy classic descriptions; bright, sharp acidity accompanied by intense sweetness reminiscent of stone fruits like apricot, peach, and plum, crowned with a wine-like body and floral aromatics that distinctly touch the senses, creating an unforgettable, holistic experience.