TAKE A SIP Roasted light to keep the cherry and citrus alive. Dried fruit depth, berry sweetness, and a long finish that keeps going. This is unlike anything else we roast. Why it costs what it costs Yemen is where coffee started. The variety grown here — Yemenia — doesn't exist anywhere else. Yemeni coffee is genuinely rare. The farms are small, terraced into mountainsides, harvested by hand. A lot of coffee sold as "Yemeni" is actually Ethiopian beans relabeled. Ours is not. We price it to reflect what it actually costs to bring it here. When it's gone, it's gone. How to brew Pour-over is the best way to experience this coffee. V60 or Chemex: 15g coffee, 250g water, 205°F. Drip works well — use a clean paper filter. Not recommended for espresso or French press. The delicate top notes get buried.

TAKE A SIP Roasted light to keep the cherry and citrus alive. Dried fruit depth, berry sweetness, and a long finish that keeps going. This is unlike anything else we roast. Why it costs what it costs Yemen is where coffee started. The variety grown here — Yemenia — doesn't exist anywhere else. Yemeni coffee is genuinely rare. The farms are small, terraced into mountainsides, harvested by hand. A lot of coffee sold as "Yemeni" is actually Ethiopian beans relabeled. Ours is not. We price it to reflect what it actually costs to bring it here. When it's gone, it's gone. How to brew Pour-over is the best way to experience this coffee. V60 or Chemex: 15g coffee, 250g water, 205°F. Drip works well — use a clean paper filter. Not recommended for espresso or French press. The delicate top notes get buried.