Grown at 1,600–1,800 meters in Manakah, a village in Yemen’s Haraz region, this coffee comes from the Ja’adi Dwayri variety and is processed using a 5-day anaerobic fermentation. This method enhances sweetness and depth. 

The coffee has gentle fruit and caramel notes with complex acidity that adds character without being sharp or overpowering. Like most coffees from Haraz, it is grown on terraced mountainsides without irrigation, harvested by hand, and produced in small quantities using traditional techniques passed down over generations.