Yemen Hajja Micro-Lot

The cup has a surprising sweetness, as well as plenty of rustic elements as found in the aromatics, the scents of exotic spices, incenses and fruits. There is a strong fruited note, of qishr tea (made from dried coffee cherry skins), lychee fruit, cantaloupe, cooked apples, and dried pineapple. The spice notes are multi-layered, baking spices like clove and allspice with a cinnamon-like woody accent. Along with an earthy hint, there is this note of fresh leather which seems to fade as the coffee rests. City+ to Full City+.
Out of stock
88.2
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Arabia
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Lot size 42bags/boxes
Packaging Jute Bag
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade n/a
Appearance .5 d/300gr, 15+ Screen
Roast Recommendations City+ to Full City+: Fruited notes prevail throughout the spectrum with layered complexity. This coffee benefits from at least 24 hours rest.
Weight 1
Hajja is situated at 1800 meters and is northwest of the capital of Sana_‹_a. It is surrounded by the mountains of Al-Sharaqi Maswar and Bait Adhaqa from the south and Kohlan mountain from the east. Like other mountain towns in Yemen, Hajja was built as a fortified stronghold, with a palace and courtyard for the founder, Imam Ahmed. The greater Hajja district has one of the higher peaks in the area, Maswar, at 3000 meters. The coffee is actually grown slightly lower than the town, at 1675 to 1775 meters. Like all Yemeni coffee is is grown from local heirloom varietals, and dry-processed. It was prepared at the Rayyan Mill in Sana'a to very high standards, with a beautiful appearance to the green coffee, compared to other Yemeni coffees. This was part of the additional cost we paid for this new regional coffee, as well as returning the best prices possible the farmer and the mill.
This coffee is intensely sweet from the dry grounds, with dried banana and peaches, milk chocolate, and a heavy cream sweetness. Adding water, it gives a complex set of aromatics, with clean earth tones, cedar, sarsaparilla, vanilla bean, and a hint of fresh leather. On the break, cola nut and clove are released. The cup has a surprising sweetness, as well as plenty of rustic elements as found in the aromatics, the scents of exotic spices, incenses and fruits. There is a strong fruited note, of qishr tea (made from dried coffee cherry skins), lychee fruit, cantaloupe, cooked apples, and dried pineapple. The spice notes are multi-layered, baking spices like clove and allspice with a cinnamon-like woody accent. Along with an earthy hint, there is this note of fresh leather which seems to fade as the coffee rests. Whether a brewed cup or SO espresso, like all Yemeni coffee, this greatly benefits from a few days rest. 48 hours is great but we found 72 hours of post-roast rest to be best.