Yemen Sharqi Haraz — Anaerobic Natural

Origin: Eastern Haraz, Sana’a Governorate, Yemen
Producer: Smallholder farmers (curated by Pearl of Tehama)
Elevation: High mountain terraces
Variety: Yemenia heirloom
Process: Anaerobic Natural
Roast: Light
Tasting Notes: Dried strawberry, green apple, graham cracker
Cup Profile: Structured • Rustic • Layered

Yemen Sharqi Haraz — Anaerobic Natural

This microlot from Eastern Haraz offers a rare intersection of history and innovation. Produced by legacy farming families in Yemen’s mountainous Sana’a Governorate, this coffee reflects a lineage of cultivation that stretches back over six centuries.

While Harazi coffees are traditionally natural-processed, this lot underwent a controlled anaerobic fermentation before drying—introducing subtle lift and clarity without sacrificing Yemen’s signature depth.

The result is a cup that feels both enduring and modern.

Origin & Terroir

Haraz is one of Yemen’s most revered coffee regions, known for terraced mountainsides, arid climate, and centuries-old cultivation practices. Coffee trees here are spaced widely across steep, hand-built terraces, often irrigated from mountain springs or carefully accessed groundwater reserves.

“Harazi” is a designation of quality and terroir, comparable in distinction to Kona. The region’s heirloom varieties—often grouped under the name Yemenia—represent genetically distinct populations shaped by isolation, adaptation, and tradition.

Productivity is low. Labor is intensive. The results are singular.

Processing

This lot was curated by Pearl of Tehama, a family-run exporter founded in 1970 and now led by Fatoum Muslot and her son Yasser Al-Khaderi.

Cherries from approximately 200 partner farmers were centrally processed in small batches. Instead of traditional rooftop drying, the cherries were sealed in tanks and fermented anaerobically for 48–72 hours. They were then dried whole on raised beds for 15–20 days before resting and milling.

The anaerobic fermentation adds precision and subtle fruit lift, while the natural drying preserves Yemen’s characteristic structure and sweetness.

Cup Profile

Expect layered sweetness and rustic clarity.

Dried strawberry leads the cup, followed by green apple brightness and a grounding note of graham cracker. Acidity is structured and steady rather than sharp, with a textured body and lingering finish.

This is not a flashy anaerobic natural—it remains distinctly Yemeni: composed, earthy-sweet, and quietly complex.

Roast Style

Roasted light to preserve acidity and aromatic detail while maintaining Yemen’s inherent density and structure.

Development is controlled to highlight sweetness without amplifying fermentation.

Brewing Recommendations

• Pour-over: highlights apple brightness and clarity

• Aeropress: emphasizes sweetness and body

Use filtered water at 92–94°C and allow the coffee to cool slightly to reveal its layered sweetness.

Why This Coffee Matters

Yemen is the historical homeland of cultivated coffee. For nearly two centuries, it held a global monopoly on coffee export.

Today, producers continue centuries-old traditions while selectively adopting modern processing methods. This lot reflects both: the endurance of Harazi cultivation and the thoughtful integration of controlled fermentation.

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