Yemen Sharqi Haraz Cooperative Anaerobic Natural

Discover an exceptional specialty micro-lot from the ancient terraced mountains of Eastern Haraz, Yemen.

Produced by 200 smallholder farmers organized around Pearl of Tehama, this coffee bridges over 600 years of traditional Yemeni coffee culture with modern processing precision. Anaerobically fermented in sealed tanks for 48–72 hours and slow-dried on raised beds, it highlights rich, complex flavors of sweet banana bread, stone fruit, and warm spice complexity.

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Tasting Notes

Banana Bread · Plum · Rosemary · Cocoa Nib · Toffee

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Coffee Details

• Grower: 200 Smallholder Farmers (Pearl of Tehama)
• Cooperative / Lot: Sharqi Haraz Cooperative
• Cultivar: Jadi, Dawaery, Tuffahi, Jufini (Heirloom Yemeni Cultivars)
• Process: Anaerobically Fermented Natural (48–72 hrs fermentation, 15–20 days sun-dried)
• Region: Eastern Haraz, Sana'a Governorate, Yemen
• Altitude: 1,800 – 2,200 MASL
• Harvest Period: October 2025 – February 2026

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Story & Profile

600 Years of Heritage: Cultivated on historic high-altitude terraced mountains in Eastern Haraz, reflecting Yemen's unique terroir and genetically distinct ancient heirloom varieties.

Modern Anaerobic Innovation: Blends centuries of traditional natural farming with precise controlled anaerobic fermentation in sealed tanks for 48–72 hours, unlocking extraordinary depth and sweetness.

Pearl of Tehama Craftsmanship: Curated and centrally processed in small batches by Pearl of Tehama (Est. 1970), then sun-dried on raised beds for 15–20 days and stored in climate-controlled facilities to guarantee peak quality.