Kojafah Special Reserve, Yemen

This lot was grown in the village of Bait Alal, home to 300 resilient farming families who endure persistent arid weather conditions. The region has one of the longest-continuous coffee cultures in the world; coffee is a sense of pride and joy to the residents. Ownership of their land has been handed down through several generations, with some families tracing their roots back more than three centuries.

This coffee is processed naturally. Within a few hours of picking, coffee cherries head to be dried and milled. They are placed on traditional raised African beds and left to dry anywhere between 15-25 days. Ambient conditions are monitored closely and tweaked minutely to ensure uniformity and quality.  The final result of this lot has prominent notes of candied-watermelon and cranberry with wisps of vanilla bean.