From source to sip
The story behind your next cup.
From Yemen's UNESCO-protected Bura'a highlands comes one of the world's rarest coffees. Ancient terraced farms produce wild complexity that carries five centuries of heritage in every sip.
Bura'a sits in Yemen's Al Hudaydah governorate, where ancient terraced farms climb steep hillsides between 1,800 and 2,200 meters. The Bura'a region earned UNESCO biosphere recognition in 2011 for its pristine ecosystem and traditional agriculture, a relict of the tropical forest that once covered the Arabian Peninsula. Fifteen small producers farm family-owned plots here, tending heirloom varietals descended from wild Ethiopian seeds brought over a thousand years ago.
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The Coffee Story
The SourceUNESCO's coffee sanctuary
Bura'a sits in Yemen's Al Hudaydah governorate, where ancient terraced farms climb steep hillsides between 1,800 and 2,200 meters. The Bura'a region earned UNESCO biosphere recognition in 2011 for its pristine ecosystem and traditional agriculture, a relict of the tropical forest that once covered the Arabian Peninsula. Fifteen small producers farm family-owned plots here, tending heirloom varietals descended from wild Ethiopian seeds brought over a thousand years ago.
These plants adapted to Yemen's harsh conditions, arid climate, limited water, relentless sun, creating tasting notes found nowhere else. Coffee dries naturally in the cherry on rooftops of stone houses perched on mountain ridges, the same method used since Yemen first exported coffee through the Port of Mokha in the 15th century.
The CraftFive centuries unchanged
Yemen gave coffee to the world. The Port of Mokha was the sole global supplier for 150 years, every coffee bean consumed worldwide came through this single Yemeni port. Today, Yemen produces some of earth's rarest coffee. The average farming family works less than half a hectare with about 1,000 trees, yielding just 250 pounds annually.
What little coffee makes it out of Yemen represents the survival of agricultural traditions unchanged for five centuries. Water scarcity forces natural processing , which concentrates sugars and develops the wild, complex flavors Yemen is known for.
The CupAncient terroir revealed
Dark chocolate dominates the cup with bittersweet depth. Dried fruit notes of raisins and dates join the foundation. Cardamom spice adds warmth, while subtle berry undertones, raspberries and faint blueberry, bring complexity. The full body coats your palate, with wine-like acidity that feels both bright and earthy. This is rustic, intense, primal, flavors that taste ancient because they are.
