Manakhah

Country: Yemen.

Crop name: Manakha.

Processing: Anaerobic drying.

Altitude: 1850 - 2250 meters.

Flavor notes: Caramel - Berry - Peach.

Varieties: Typica - Bourbon.

At 2350 meters above sea level, the Manakha region in Yemen, situated in the Haraz Mountains, tells a story of resilience and tradition. Here, amidst the steep Haraz mountains, families care for small plots of land rich in history and coffee trees. These terraced gardens passed down through generations, are more than just plots of land; they are a memory of heritage and tradition in the fabric of Yemeni society.

With DQ (Diwani Quality), a new chapter in the history of Yemeni coffee begins amidst these traditional practices. A group of farmers in Manakha Haraz introduces an innovative anaerobic processing method that enhances the exceptional quality of Manakha coffee.

This revolution is overseen by Ali Diwani, a pioneer in the coffee industry. Working closely with coffee sources and coffee elders, synonymous with quality and innovation in the coffee world, Diwani is a leader in innovating and developing anaerobic processing in Yemen. This process involves precise control over the anaerobic environment of the coffee beans, enhancing their flavor and ensuring an unmatched, consistent quality, unlike traditional practices.