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Al-Kahli is a small farm tucked away in the highlands of West Haraz—where the soil appears dry but the land surprises with lush Jaadi coffee trees. This unlikely terroir is managed by brothers Mohammed and Ali Al-Kahli, dedicated farmers from the village of Kahil.

What makes Yemeni coffee truly stand out is its origin. The region’s complex geography and unique microclimates give each cup a rich, layered profile. At Al-Kahli, flowering begins in April, followed by a long, slow cherry maturation. By November, the harvest is ready.

After harvest, the entire crop is collected and processed by our partners at JabalBon. They work closely with local farmers, paying well above market price to support their livelihood and long-term sustainability.

Read More

Yemen Jabalbon Estate Lot JB25

Yemen Jabalbon Estate Lot JB25

AED 135.00
AED 135.00
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Taxes included. Shipping calculated at checkout.

Al-Kahli is a small farm tucked away in the highlands of West Haraz—where the soil appears dry but the land surprises with lush Jaadi coffee trees. This unlikely terroir is managed by brothers Mohammed and Ali Al-Kahli, dedicated farmers from the village of Kahil.

What makes Yemeni coffee truly stand out is its origin. The region’s complex geography and unique microclimates give each cup a rich, layered profile. At Al-Kahli, flowering begins in April, followed by a long, slow cherry maturation. By November, the harvest is ready.

After harvest, the entire crop is collected and processed by our partners at JabalBon. They work closely with local farmers, paying well above market price to support their livelihood and long-term sustainability.

Read More
Flavor NOTES:

Floral, Cacao Nibs, Mangosteen, Papaya

Acidity
Body
Strength
Origin
Yemen
PROCESS
Natural Slow Dry
VARIETY
Jaadi
PRODUCER
Jabalbon Estate
ROAST PROFILE Filter
SIZE
GRIND SIZE
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Suggested Brewing Guide

POUROVER RECIPE

What You'll Need

Pourover (V60, Kalita, or Origami)
Paper filter 
Blacksmith Single Origin 
Grinder (medium grind) 
Scale
Kettle (ideally gooseneck) 
Mug/server 

Recipe

  • Dose: 15g 
  • 240g (1:16 ratio) 
  • Temp: 90–93°C / 75-110ppm and PH 6.5 - 7.5

Prep

- Rinse the paper filter with hot water (removes paper taste + warms everything). 
- Discard rinse water. 
- Add ground coffee and level the bed.

Bloom (0:00–0:30)

- Pour 30–40g of water evenly over the grounds. 
- Let it sit for 30 seconds. (This releases trapped gases for better extraction)

Main pour (0:30–1:30)

- Slowly pour in circles up to 150g total. 
- Keep the water level steady, not too aggressive.

Final pour (1:30–2:00)

- Continue pouring gently until you reach 240g total.

Drawdown (finish ~2:10–2:30)

- Let all the water drip through.
- Total brew time should be around 2 mins 30 seconds.

Quick Tips

- Grind Coarser if.. Short total brewing time, coffee taste too bitter

- Grind Finer If Longer total brewing time, coffee taste too sour.