Ali Alsuwaidi Yemenia Limited Edition

Tasting Notes





About this Coffee

Our Limited Editions are rare coffees we find to be exceptional examples of farming innovation that create unique flavour experiences. This latest release showcases a newly-discovered genetic group of Arabica coffee that marks a significant milestone in the history of the specialty coffee industry.

Please note that our Limited Edition coffees are dispatched every Wednesday.

Tastes like
Blood orange + Lime + Juicy

Illustrated with: Toklas
We invite people we work with to taste coffees before they’re released, to help define the tasting notes that inform the brush stroke illustration for the coffee. For this coffee we invited the team at Toklas. A beautiful modern European restaurant, created by the founders of the Frieze Art Fair and perched on the western terrace of 180 The Strand, central London.

The discovery of Yemenia doesn’t just mean one new coffee variety – it opens up an entire ocean of genetic possibilities and characteristics that could shape the future of the coffee world.

Yemen’s climate is tough. Low rainfall, high air temperatures, rugged terrain. It’s the driest, hottest coffee growing terroir on the planet. It is said that its climate today resembles the climate change-impacted environments of coffee growing regions we’ll see in the near future.

And yet Yemenia is flourishing, but how? It is known that coffees originating in Ethiopia before landing in Yemen underwent one of the toughest and most rapid domestication processes in the history of the plant kingdom. Natural selection ensured that only the hardiest trees would survive.

With a history of successful domestication in harsh conditions, this resilient group of varieties could play a key role for an industry gravely threatened by the climate emergency.

Producer — Ali Alsuwaidi
Origin — Yemen
Region — Haraaz, Sana’a
Terroir — 1700-1800 masl, 21-24 degrees Celcius, semi-desert climate
Process — Alchemy double fermentation*
Genetic group — Yemenia

* Two-stage controlled fermentation + two-stage controlled drying