PRODUCER: Al Mahjar & Bait Hujairah
PROCESS: Double-Anaerobic Experimental Natural
FLAVOUR DESCRIPTION: RASPBERRY, GOLDEN SYRUP, BLACKBERRY, BLACK TEA
ABOUT THIS COFFEE
Al-Hayma, located on the outskirts of the Governorate of Sana’a, is a high-altitude region sitting at around 2300masl. Al-Hayma has become extremely well known for its fruitiness, florality, and complexity. Due to the intense water scarcity faced by much of Yemen, some villages yield only 15 tons of cherries, resulting in 1.5 tons of beans.
Sheba's sourcing operation, managed in Sana’a, controls the entire production journey. Unique to Sheba is the prioritization of sourcing coffee cherries, enabling careful selection and quality control through brix count analysis. At Sheba's state-of-the-art processing centre, the team uses extensive fermentation knowledge to refine techniques, producing exceptional coffees. This commitment to excellence is reflected in the year-on-year improvement, evident in the coffees' quality.
For Sheba Coffee’s natural lots, freshly picked ripe cherries are first placed onto the raised beds in our greenhouse for a short period to dry, removing any additional water weight. Next, the semi-dried coffee cherries are removed from the greenhouse and placed in hermetic bags to allow for a short fermentation period. The cherries are removed from their bags and returned to the greenhouse’s raised beds for a longer period. This slowly dries the cherries and enhances the coffee’s unique cup profile. For the final drying session, the cherries are moved to our processing hub’s raised beds for a short period to be dried under direct sunlight. The cherries are regularly turned, helping stabilise their moisture level. When a reading of 12% moisture is recorded, the dried cherries are collected and bagged, ready to be milled.