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Yemen - Ameen Ghaleb Al Duram

Village Al Durm
Region Haraz
Variety Jadi
Process Anaerobic Natural
Altitude 1900 meters above sea level
Tasting Notes Blueberry, caramel, cacao nibs

Sourced from the outskirts of the Governorate of Sana’a, Haraz is one of the most celebrated coffee-producing regions in Yemen. Known for its beautiful landscapes, Haraz is often referred to as ‘the land above the clouds’ due to its extraordinary altitudes.

Located some 150km inland from the Red Sea’s primary port of Al-Hudaydah, Haraz sits within the Sarat mountain range. Home to the peninsula’s highest mountain, Jabal An-Nabi Shu’ayb, and the critically endangered Arabian Leopard, the range runs parrel to the eastern coast of the red sea: beginning in Asir, Saudi Arabia and finishing in the Gulf of Aiden to the south.

Due to the tough terrain, the people of Haraz have remained isolated, helping to maintain their distinct culture and ancient growing traditions. This is seen in the architecture, with many of the buildings built by the Sulajhid dynasty of the 11th century still standing today.

Ameen Ghaleb Al-Darm, aged 50, is dedicated to producing high quality coffee. So much so, Ameen and his family, all of whom work together on their father’s farms, source his organic fertiliser from some 189km away in the region of Tihama.

As Ameen and his family rely heavily on the income from their coffee crop, increasing both the quantity and yield of produce greatly benefits Ameen’s family, making the distance travelled for the fertiliser’s high levels of nutrients well worth the trip.  Although coffee is the focal point of Ameen’s farm, the family also produce a modest crop of fruits and vegetables, including tomatoes, cucumbers, and potatoes.

During the harvest period, Amin begins by selectively handpicking only the reddest cherries. Across Yemen, a single farmer may pass a tree several times during each harvest, making sure cherries are picked only when they are at their most ripe. Once picked, the cherries are transported to one of Sheba’s regional processing hubs to begin processing.

For Sheba Coffee’s Double Anaerobic Fermented coffees, the freshly picked cherries are first placed into hermetic bags to ferment for a short period of time. The cherries are then removed from their bags and placed in our greenhouse for a similar period. This breaks the fermentation process and helps to enhance the coffee’s unique cup profile.

The cherries are then returned into hermetic bags once again for a short period to continue the fermentation process. After which, they are returned to our greenhouse to allow the twice-fermented coffee to slow-dry under our care and attention.

Finally, the coffee cherries are taken to the raised beds to dry under direct sunlight. Here, the beans are regularly turned, stabilising the moisture of the coffee. When a reading of 12% moisture is recorded, the dried cherry is collected and bagged, ready to be milled.

Next, the coffee is transported to Sheba’s processing centre. Here, the dried cherries are rested for between 1 and 2 months; before being hulled of their cherry. Once hulled, the beans are passed through a gravity sorter, sieved by screen size and hand sorted, removing any remaining defects. Once complete, the coffees are graded and bagged, ready for export.

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