High in the rugged mountains of East Haraz, Yemen, the villages of Zahra and Bani Murra sit at an extraordinary altitude of 2,350 metres above sea level. This remote region, known for its terraced hillsides and ancient coffee traditions, is home to a small group of dedicated farmers cultivating heirloom Jaadi varietals.
The extreme elevation and arid climate create ideal conditions for slow cherry maturation, contributing to the clarity and complexity of the final cup. Their coffee is naturally processed and dried on raised beds for 19 days, a method that preserves the integrity of the fruit while encouraging a balanced, controlled fermentation. This traditional approach, combined with meticulous attention throughout, results in a remarkably clean and expressive profile - something not always associated with Yemeni naturals, which can sometimes lean toward rustic or overly fermented. The producers’ commitment to quality is evident in every step, from selective hand-picking through to meticulous sorting.
A few years ago, two of the coffee producers were lucky enough to get visas to visit the UK and attended the London School of Coffee, to learn more about roasting, cupping and what customers are looking for.
On their trip, they met Taher Jiwanji. They belong to the same branch of Islam, which encourages members of the community to help others. A civil engineer, many years ago Taher had been to Yemen to volunteer helping with construction of roads and infrastructure, so his familiarity and fondness for the people and country meant he offered to help them out on their visit and set up a company to bring the coffee they produced into the UK. When they returned to Yemen, Taher took on the job of importing their coffee - a steep learning curve for someone who was new to the coffee business!
