Advent Reveal

Naji Ahmed Ahsan Al-Salami, who owns 5 farms, primarily focuses on coffee cultivation while also growing vegetables and legumes. Situated in Bait Hujairah, in the Al-Hayma region, Naji acquired cultivation skills from his late father, renowned coffee producer Ahmed Ahsan. At 57, Naji continues his father’s legacy, passing down these time-honored traditions to his six sons— Bashar, Ahmad, Ghamdan, Muhammad, Qaid, and Uday—all actively involved in their family’s farms, preserving their coffee heritage for future generations.

Al-Hayma is a small region located on the outskirts of the Governorate of Sana’a. With immensely high average altitudes of 2250 meters above sea level, the remote mountainous region is able to produce some of the best cup profiles that Yemen has to offer.

The Yemeni coffee sector has for decades relied on local names to describe coffee trees and types, such as Udaini, Jaadi, Tufahi, Jufaini, and Dawairi. Due to their widespread use, and in the absence of any scientific validation, these local names have been assumed to represent genetic varieties, and their use has in fact become synonymous with variety names. However, recent scientific studies have shown that local names given to cultivated coffee have no correlation with the genetic background of the coffee trees. The same name is given to very different genetic backgrounds, and the same genetic background is associated with different names. Hence, coffee tree naming in Yemen does not reflect the inherent properties and merits of cultivated coffee trees.

SCA Cup Score: 90

Quantity Purchased: 16kg

Free On Board: 13.30 USD/lb

Free On Truck: 16.80 USD/lb

Freshly picked ripe cherries are first placed onto the raised beds in the greenhouse for a short period to dry, removing any additional water weight. The semi-dried coffee cherries are removed from the greenhouse and placed in hermetic bags to allow for a short fermentation period. The cherries are removed from their bags and returned to the greenhouse’s raised beds, slowly drying the cherries and enhances the lots unique cup profile. For the final drying session, the cherries are moved to raised beds for a short period to be dried under direct sunlight for 25-30 days.

Kianjogu, located in the heart of Nyeri County, sits between the highlands of Mount Kenya and the Aberdare ridges at an altitude of 1,800 meters above sea level. It is one of 11 washing stations under the Rutuma Cooperative Society, and has over 800 members. Farmers here predominantly cultivate SL28 and SL34 varieties of coffee. The rich clay loam soil of the region, coupled with the favorable climate on the western slopes of the Aberdare range, forms an ideal environment for coffee production, with flowering from February to April and harvest between October and January.

Farmers in this region typically practice mixed farming on small plots of around 0.25 hectares, growing food crops such as maize, beans, potatoes, and vegetables alongside coffee for family consumption. Kianjogu’s factory employs 11 permanent workers, with an additional 20 to 30 casual laborers brought in during peak harvest season to assist with coffee processing. The factory’s name, rooted in Kikuyu, translates to "a place where elephants can be found," reflecting the area’s deep connection to its natural surroundings.

SCA Cup Score: 88

Quantity Purchased: 60kg

Free On Board: 6.86 USD/lb

Free On Truck: 9.83 USD/lb

Coffee cherries are carefully handpicked when ripe and delivered to the factory on the same day for processing. The fully washed process begins with pulping and a 24-hour dry fermentation period, followed by a thorough washing and soaking in clean water. The coffee is then dried meticulously under shade, ensuring an even process that prevents the parchment from cracking. Water for the washing process is sourced from the nearby Ruthagati dam, which also supports the surrounding community and their cattle.

In Hermes' own words:

"My story as a coffee producer began when I recognized the exceptional quality of coffee in my region. I was inspired by this richness and decided to dedicate myself to coffee cultivation with passion and determination. Throughout my journey, I have faced various challenges, but the most significant one is the one I am currently experiencing. Harvests have been affected by climatic factors, resulting in low yields and increased production costs. However, I have learned to overcome these obstacles with perseverance and by seeking innovative solutions.

The history of my farm, El Cerro, dates back thirty years when it was acquired by my family. Coffee cultivation on this farm began in 2008, and since then, we have worked diligently to develop a crop of exceptional quality coffee. The strategic location of the farm, along with the coffee varieties we cultivate and our dedication and constant assistance, make our beans unique and special.As a coffee producer, my core values and principles revolve around valuing the natural resources available on my farm. I strive to produce efficiently and sustainably, conserving the environment and caring for the available resources.

Additionally, I treat my collaborators with the utmost respect and consideration, providing them with a favorable working environment and acknowledging their significant contribution.I have implemented good agricultural practices on my farm, which allows me to support the conservation of the flora and fauna in my community. Through these initiatives, we aim to preserve the natural environment and contribute to the overall well-being of the local community.

My long-term vision for my farm is to achieve clean and organized coffee cultivation, reducing the impact of climate change as much as possible. I aspire for coffee farming to secure not only my future but also that of my family. My dream is to continue growing exceptional quality coffee and be recognized as a reference in the industry, contributing to the growth and development of the coffee sector."

This lot is made solely using the SL28 coffee variety. Single tree selections made at Scott Laboratories (established by the colonial British government in Kenya in 1922, it conducted agricultural research, as well as provided technical advice and training to Kenyan farmers) during the period of 1935-1939 were prefixed SL. SL28 belongs to the Bourbon genetic group, and was selected and bred for its drought resistance as well as its outstanding high cup quality. SL28 is one of the most well-known and prized coffee varieties of Eastern Africa. Over the years, it has spread from Kenya to other parts of Africa as well as Central and South America, and most importantly, Hermes' farm, where it maintains it bright, syrupy texture and elegant cup profile, but with a Costa Rican twist.

SCA Cup Score: 90

Quantity Purchased: 46kg

Free On Board: 10.50 USD/lb

Free On Truck: 13.01 USD/lb

After being harvested at peak ripeness, the coffee cherries are floated to remove defects and then are pulped mechanically, removing the majority of the fruit. The beans are then soaked for 12 to 46 hours to remove any pulping residue that may remain and where it will ferment in the open air, gaining access to wild, naturally-occurring yeast. Then they are washed and rinsed off. But then they are put in a second fermentation tank, where the process repeats itself for 12-24 hours. Again, a wash and soaking follow. During this process, the starches break down into sugars and bring the coffee flavour alive. The coffees are finally then sun dried for several weeks on raised beds, until its moisture content has reached 11-12%.

Hassan, a 25-year-old farmer in Al-Hayma, Sana’a governorate, embraced family life at 20, becoming a father to two daughters. He inherited coffee cultivation expertise from his respected father, Abdulelah Mohammed Rashed Al-Jaberi, a revered figure in the region. Besides farming, Hassan is devoted to higher education, pursuing his dream of becoming an accountant at the university, showcasing his commitment to both family traditions and personal growth.

Al-Hayma is a small region located on the outskirts of the Governorate of Sana’a. With immensely high average altitudes of 2250 meters above sea level, the remote mountainous region is able to produce some of the best cup profiles that Yemen has to offer.

The Yemeni coffee sector has for decades relied on local names to describe coffee trees and types, such as Udaini, Jaadi, Tufahi, Jufaini, and Dawairi. Due to their widespread use, and in the absence of any scientific validation, these local names have been assumed to represent genetic varieties, and their use has in fact become synonymous with variety names. However, recent scientific studies have shown that local names given to cultivated coffee have no correlation with the genetic background of the coffee trees. The same name is given to very different genetic backgrounds, and the same genetic background is associated with different names. Hence, coffee tree naming in Yemen does not reflect the inherent properties and merits of cultivated coffee trees.

SCA Cup Score: 89.25

Quantity Purchased: 19kg

Free On Board: 12.50 USD/lb

Free On Truck: 15.79 USD/lb

Freshly picked ripe cherries are first placed onto the raised beds in the greenhouse for a short period to dry, removing any additional water weight. The semi-dried coffee cherries are removed from the greenhouse and placed in hermetic bags to allow for a short fermentation period. The cherries are removed from their bags and returned to the greenhouse’s raised beds, slowly drying the cherries and enhances the lots unique cup profile. For the final drying session, the cherries are moved to raised beds for a short period to be dried under direct sunlight for 25-30 days.

Antonio Girón, a coffee farmer with 25 years of experience, works alongside his wife and three children on their family plot in Sibactel, Tenejapa. In addition to coffee, Antonio grows corn, following a local tradition. This is his first collaboration with Caféología, our export partner.

Agustín Velasco, from Pulum Sibak, has 35 years of coffee farming experience. He works his family’s land during harvest season. This is Caféología's second year working with him.

Despite different backgrounds, Antonio and Agustín's coffees blend harmoniously, reflecting their shared dedication to quality, the land, and their craft.

SCA Cup Score: 88

Quantity Purchased: 50kg

Free On Board: 6.20 USD/lb

Free On Truck: 9.83 USD/lb

The cherries were floated and depulped immediately, then fermented in parchment for 24 hours in covered containers. Afterward, they were sun-dried for six days, with occasional interruptions due to rain, preserving the coffee's unique characteristics.