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Flavor Notes:
Chocolate, Grape, Plum, Dry Fruits, Sweet finish, Good body
Type: Single origin macrolot (Mocha Origins Estate)
Producer: Abdullah Ibrahim
Origin: Al Ghail village, Talooq, Taiz, Yemen
Processing: African Bed Drying Method, Natural, Sun-dry
Variety: Dawairi, Old Typica
Altitude: 1500-1700 m
Farm Story
Talooq is a village in the city of Taiz, Yemen. For centuries, farmers in this village have nurtured coffee trees, planting them on mountain terraces and in valleys as their primary source of income.
In the past, when the port of Mokha in Yemen was active, farmers from Talooq exported their coffee worldwide. They milled the beans using rocks, handpicked them in the traditional Yemeni way, and transported them to the port using camels. This heritage of coffee farming has been passed down from father to son, preserving the craft through generations.
However, the region now faces severe water scarcity, which has significantly impacted coffee production over the years. To address this issue, we plan to provide the village with a water well to support the farmers and their crops.
The village of Talooq is home to 70 farmers who cultivate coffee alongside other crops like corn, potatoes, and peaches. The average farm size is approximately 0.1 hectares.
Farmer Abdullah Ibrahim, a resident of Talooq located six hours by car from Yemen's capital, Sana’a, is one of these dedicated farmers. Abdullah began his career as a chef in a local restaurant in Taiz, where he worked for two years before transitioning to construction work, building houses. Eventually, he decided to continue his ancestors' legacy of coffee farming. Today, Abdullah, along with his wife and two children, tends to his coffee farm, with the children helping during harvest season.
Processing Information
The coffee cherries in Talooq are processed the traditional way, using the rooftop of farmers house spread on the blue sheets. However, we have provided african beds to farmer Abdullah, and we are increasing the number of farmers who can access african bed to elevate the quality of the coffee processed in Talooq.
Farmers dry the coffee naturally under the sun for 18-24 days, then rest for 1 month, then transport to local hulling station in the city of Taiz, then handpicked and sized, then prepared to export.