There are no harvesting machines on Yemen's steep mountain terraces. Every step depends on skilled hands and generations of experience.
Step 1: Selective picking
Only ripe cherries are picked, so a tree may be visited several times. Ripe cherries give sweeter, more balanced coffee.
Step 2: Sun-drying
Cherries are spread on rooftops, terraces or mats and turned regularly for two to four weeks until dry and dark. This is the natural process that gives Yemeni coffee its fruity depth. See what sun-dried cherries are.
Step 3: Storage and trading
Dried cherries keep well. Farmers may store them and sell to traders in local markets or directly to buyers.
Step 4: Hulling and sorting
The dried husk is removed, traditionally with millstones. Beans are sorted to remove defects before export.
Step 5: Roasting
At Al-Aqeeq we roast in small batches in Houston and ship fresh, which is why we ask you to allow 2-3 weeks.
Frequently asked questions
When is coffee harvest season in Yemen?
It varies by altitude and region, generally falling in the cooler months from roughly October through February.
Is Yemeni coffee organic?
Most small farms use few or no chemicals, but organic certification is rare in Yemen, so we do not label it certified organic.
Who picks the coffee?
Mostly farming families and local workers on small plots.
Direct From Yemeni Farmers
Freshly Roasted to Order
Delivered Across the USA
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