Yemen - Queen of Saba

Origin: Yemen

Region: Haraz – Wadi Al-Shari Valley

Process: Natural Anaerobic s

Varieties: Typica

Producer: Haytham Alafoury

Altitude: 2450m

Tasting notes: Tea, dried fruit, roses, spices, floral

* 250g bag of pure joy!

Born and raised on the steep terraces of Haraz, Haytham Alafoury farms land where patience is a condition of survival.

While many have left, he stayed, choosing discipline over speed and quality over yield. His work is quiet, precise, and deeply rooted in the terroir. Haytham began working his land at a very young age alongside his father.

Today, he takes his four children with him on weekends, hoping they will one day follow in his footsteps and carry on the family legacy.

“Mountain Silence” Process

A multi-stage, low-oxygen fermentation protocol designed to ensure precision, stability, and optimal quality during roasting.

Density selection in water
Float sorting; removal of floating cherries

Initial fermentation and stabilization of whole cherries (18 days)
Raised drying beds in full shade
Large mass of cherries, limited airflow
Hand turning every 2.5 hours
Light misting with water every 2.5 hours
Temperature: 18–22 °C
Relative humidity: 55–65%

Closed-environment anaerobic fermentation (7 days)
Airtight metal barrels
Oxygen-free
Temperature: 20–22 °C

Secondary drying (17 days)
Raised drying beds in the shade

Airtight packaging (Ecotact) – 3 days

Final drying (3 days)
Final moisture content: 11.3%

Post-processing
Hulling and density sorting
Hand sorting
Export preparation