At over 2300 meters above sea level, in the ancient village of Jarma in Yemen's Haraz region, Abdulhakeem Jarma tends one of the highest-grown coffee plots in the country. The altitude here is unforgiving, the air thin, the nights cold, the growing season long. But that's exactly what makes these coffee beans from yemen extraordinary. Ancient Typica varieties: Ja'adi, Dawairi, Udaini, and Old Typica are grown slowly, harvested by hand, and sun-dried on traditional African raised beds, the way Yemeni farmers have done for centuries.

The result is a cup of Yemen coffee that surprises you. Bright and juicy from the first sip, with a delicate acidity that feels almost effervescent. Notes of cotton candy and lemon arrive early, followed by a whisper of jasmine that lingers in the finish. It's complex without being difficult, the kind of coffee that rewards attention but doesn't demand it.

This is a single-farmer nano lot. When it's gone, there is no more until next harvest.

Tasting notes: Cotton candy. Lemon. Jasmine. Bright, juicy acidity.