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Yemen | Bait Alal (100g)

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£29.30

Introducing the 3rd season of our Yemen series. Ever since sampling our first Yemenia we have been blown away by the complexity - Bait Alal again, is no different!

The culmination of years of processing experience and more than 1,300 processing experiments, the Qima Alchemy Series represents the next generation of coffee processing innovation.

We seek to add sensorial value to coffees through applying innovative processing methods to enhance and embolden the coffees' cup profile, whilst maintaining the intrinsic flavours and notes that represent the terroir and the genetic background of the coffee. 

The Alchemy series relies on a combination of pressure (up to 10 bar/145 psi), temperature control, gas regulation and managed drying, to develop a truly unique set of coffees with unparalleled flavour expression and structure. All of our processing and fermentation protocols are underpinned by principles of chemical engineering, ensuring our innovations are both sensiorally unique and scientifically novel.

Enjoy!

 

 

Check out our recipe video:

 

 

THE VILLAGE OF BAIT ALAL 
In 2016, Qima coffee signed the country’s largest and most equitable coffee partnership to date with Al Ruwad, Yemen’s most renowned specialty coffee cooperative. Through this partnership, Al Ruwad’s farmers receive interest-free microloans, double-the-market prices for their coffee, and a profit-sharing return on each one of the coffee lots we sell. Based in Hayma Kharijiya, Al Ruwad is Yemen’s largest and most established specialty coffee cooperative, serving 285 families – the equivalent of around 2000 people. 

Since its inception in 2013, Al Ruwad’s goals have been to educate farmers on best practices in specialty coffee. Protecting them from traders who could take advantage and exploit farmer’s lack of awareness. Responsible for producing some of Yemen’s most exquisite specialty coffee, in 2017, Al Ruwad produced a coffee lot that achieved a cupping score of 97 on the renowned Coffee Review website – the highest scoring coffee in the site’s history. 

THE REGION OF HAYMA KHARIJIYA 
Hayma Kharijiya sees rainy summers and dry, cold winters making it suitable for the growing of many crops such as potatoes, corn, peanuts as well as coffee. Coffee culture is rooted in the region’s heritage and history. Farmers believe that the coffee trees are blessed and that the coffee tree originated from the region. 

THE GOVERNORATE OF SANA’A 
Sana’a has one of the longest continuous coffee cultures in the world. Much of the coffee consumed in Sana’a is prepared using the traditional Ibrik method, brewing coffee in a copper or silver pot over hot charcoals. 

This lot underwent the Alchemy process and the following steps were taken:

Step 1: Anaerobic Fermentation
Step 2: Fast drying
Step 3: Blackout Fermentation
Step 4: Slow Drying

The culmination of years of processing experience and more than 1,300 processing experiments, the Qima Alchemy Series represents the next generation of coffee processing innovation. We seek to add sensorial value to coffees through applying innovative processing methods to enhance and embolden the coffees’ cup profile, whilst maintaining the intrinsic flavours and notes that represent the terroir and the genetic background of the coffee.

The Alchemy series relies on a combination of pressure (up to 10 bar/145 psi), temperature control, gas regulation and managed drying, to develop a truly unique set of coffees with unparalleled flavour expression and structure. All of our processing and fermentation protocols are underpinned by principles of chemical engineering, ensuring our innovations are both sensiorally unique and scientifically novel

Over 98% of the world’s known cultivated varieties of Coffea arabica, can be traced back to Yemen. The arabica species, which was found wild in the forests of Ethiopia, travelled to Yemen at least 600 years ago, where it was grown as a cultivated crop, likely for the first time in the crop’s history. As it went from the lush forests of Ethiopia to the arid mountains of Yemen, the genetics of the Yemeni trees would change over time to adapt to the new environment through domestication and natural selection. Coffee cultivation continued in Yemen for the next 300 years, during which the genetics of the Yemeni coffee trees gradually changed through domestication and a process known as genetic drift, such that they became distinctly different from their Ethiopian ancestors. These unique trees would go on to become the ‘mother’ trees of almost all of the cultivated varieties known today.

On August 14th 2020, Qima Coffee announced the discovery of an entirely new genetic mother population in the Arabica coffee species that was previously unknown to the coffee world - Yemenia. The scientific study which was led by Qima Coffee (Yemen), RD2 Vision (France) and CATIE (Costa Rica), involved conducting the largest genetic survey in Yemen’s history, covering an area of over 25,000km2 and the findings are considered amongst the most significant genetic discoveries in Yemen’s coffee history. Alongside this discovery, the study also established that Yemen holds the entire world’s cultivated coffee genetic pool, representing a microcosm of the world’s coffee varieties.

We are also extremely proud to announce that the study was peer-reviewed and recently published in the international journal of Genetic Resources and Crop Evaluation (GRACE) and represents the first global published scientific study that sheds light on C.arabica coffee’s genetic landscape in Yemen.

Origami Dripper

Dose: 12.5g
Yield: 220g
Water Temperature: 94 Degrees
Brew Time: 2.05mins
Bloom: 40g
Second Pour: 130g
Third Pour: 180g
Fourth Pour: 220g

Aroma: Banoffee Pie, Candied Strawberry, Guava
When Hot: Banana, Apricot, Toffee
When Cools: Lemon & Lime, Campari, Fig
Aftertaste: Sweet Forest Fruits