Our favorite was Yemen Sana'ani Saihi-type, but this has been unavailable for some time. The body is light. I feel like a Kaffe-drunk Kaldi stumbling around, stunned with happiness. It certainly is outstanding and powerful in the darker stages, but I really like it roasted just to the City stage. You need to rest Yemens 1-2 days to allow the body to develop.
Hirazi coffees are the MOST prized Yemeni coffee by the Yemeni people and by the aficionados.
In my mind it is the more pungent, complex and deep Yemen. The coffee is a very dense small bean and does not expand much during roasting. Roasts somewhat unevenly, and that's part of what gives it complexity in the cup. Let the darker beans enter 2nd crack, and the laggards will be at City stage. This page is authored by Tom Owen and Sweet Maria's Coffee, Inc. and is not to be copied or reproduced without permission.