The coffee is sourced by our friends Sabcomeed from a collective of 150 farmers around Shaia’an village, in the Al-Qafr region of Ibb. We take annual supplies of their Shaia’an sun-dried natural, but this is an anaerobically processed lot that has extra fruitiness and complexity. We’ll be running this coffee as our “house” Yemeni Mokha through 2021-2022.
The mountainous area in and around Shaia’an, in Al-Qafr, provides perfect conditions for the cultivation and processing of coffee – the region has dryer, and more temperature stable conditions which are suited to natural (dry) processing, and drying the coffee cherries evenly on raised beds. Classic heirloom varietals of arabica, such as Odaini and Typica, thrive here. The coffee cherries here are sourced from around 150 small farmers.