Yemeni Himi roasting house 227 grams

Region: Hima, Yemen. Altitude: 1700 meters above sea level. Variety: Inherited varieties. Processing method: Dried. Impressions: Nuts, chocolate, strawberry. The specialists cultivate and nurture coffee seedlings in greenhouse bags until they mature, then transfer them after several months to farmers in Bani Matar, Haraz, and Hima areas, where our crop comes from Yemen for this season. After several years, the trees become ready to bear fruit, and during harvest, the ripe cherries are picked and collected on raised beds above the ground for natural drying under the sun for several days. Then the first stage of cleaning is done by sorting the dried cherries into specific sizes and peeling them with a peeling machine and cleaning the coffee. The pure coffee is then taken to a machine for sorting by different sizes, from which the larger ones are selected for roasting. The coffee then moves to the final cleaning stage using a sifting machine to remove broken, light, and hollow beans. The coffee is then taken to the manual cleaning stage performed by a group of women, where any impurities or broken beans that passed through previous cleaning and sorting machines are removed, and it is packed in coffee storage bags and placed inside coffee sacks. Yemeni Hima coffee features flavors of nuts, chocolate, and strawberry. We recommend leaving the coffee after roasting for ten days or more to develop its flavors better. Suitable for single-origin espresso and for drip or steeped coffee such as V60, Chemex, cold brew, or with milk due to its delicious texture.