Abdulwahab Abdo Ahsan Al-Jaberi

For this lot, coffee cherries are collected and transported directly to Sheba’s processing hub near Sana’a. Here, the cherries are cleaned and naturally dried on raised beds for an average of two to three weeks. Once a moisture level of between 11-12% is recorded, the dried cherries are placed into hermetic sacks and rested for between 1 and 2 months; before being hulled of their cherry, ready for export.

The coffee is filled with fruits, florals and tea-like qualities, followed by a complex acidity and a round, smooth body.