Blog by: Sheila Murray

Buckle up for this next roast review that features a type of coffee that I’ve never had the great privilege of trying before! Qamaria Yemeni Coffee Co. sources high-quality, single lot coffee from Haraz, Yemen. Though new to me, Yemeni coffee is anything but new. Many historians agree that the Sufi monks of Yemen were the first to enjoy brewed coffee, over 500 years ago! In learning more about Qamaria, I appreciate the mission of this company, which is dedicated to making this uncommon coffee available to more drinkers, while supporting hard working farmers.

I’ll be sharing my experience sipping two of their coffees – Sunrise Socotra and Mount Haraz.

Sunrise Socotra

First Impressions

I was taken aback to see the bright, beautiful beans inside the coffee bag! I could already tell this would be a very special roast as I went to smell the beans and guess what the notes might be.

“I’m sensing warm, bright, honey, and brown sugar,” I said. 

I passed the coffee bag to my tasting assistant, James, who shook the bag around to release the fresh aroma. He inhaled the smell and paused to consider.

“Hmm. I’m getting butterscotch, honey, and toasted nuts.”

We decided to use the Cuppamoka for this roast. I boiled the water and set up the Cuppamoka while James ground the beans. In the end we had two, gorgeous cups of coffee to enjoy. 

Tasting notes

The brew was sweet with a pleasing floral aftertaste. It was so easy to sip and had a light mouthfeel. 

James commented on how unique the taste was and commented on the light, syrupy mouthfeel. 

We concluded that we tasted florals, brown sugar, and honey and that this was absolutely a coffee we would be telling our friends about.

The reveal

This is a sun-dried light roast with fresh & floral notes. It’s perfect for a day at the beach or to share at a community gathering.

Mount Haraz

First impressions

We were so impressed with Sunrise Socotra that we dove right into the next roast. I opened the coffee bag and admired the chocolate-brown beans. Upon smelling, I was pleasantly surprised by the punchy red fruit that I sensed alongside more earthy, deep notes. 

“Oh interesting,” remarked James, “It’s darker and nuttier than the Socotra and I think I get that hint of the red fruit you smelled too!”

We thought this one would pair well with one of our Wacaco espresso products and opted to use the Minipresso GR2. I used the Exagrind to grind the beans, which released even more of the rich smell into the air. We prepared two crema-topped espressos and each took a sip. 

Tasting notes

James took a few sips before sharing what he sensed. 

“I’m getting cherry, chocolate, and an overall fruity flavor that runs across my palate,” said James. “There’s just a hint of acidity that holds the whole thing together nicely. It’s a truly phenomenal espresso!”

For me it was tart, bright, sweet, and I agreed that there was a light and lovely acid. It had a well-balanced flavor and round mouthfeel. A homerun for sure!

The reveal

Qamaria says that this roast is balanced and earthy. It was a hit in our house and we can’t wait to take it on our next adventure.