Tribes of Mokha

Finca Casa de Piedra is one of two farms run by Café Directo, a family business founded in 2013 by father-and-daughter team Gerardo and Jennifer Arias, producing specialty Tarrazú microlots in harmony with the environment. This espresso lot is an anaerobic natural: cherries are Brix-selected, pre-dried on patios for 48 hours, then fermented in sealed valveless tanks under temperature control before roughly 30 days on raised beds. Pomegranate, mulled wine and cacao nibs. Source: tribesofmokha.com

Pomegranate · Mulled wine · Cacao nibs

Finca Casa de Piedra is one of two farms run by Café Directo, a family business founded in 2013 by father-and-daughter team Gerardo and Jennifer Arias, producing specialty Tarrazú microlots in harmony with the environment. Filter roast of the farm's closely guarded anaerobic natural: Brix-selected cherries, a 48-hour patio pre-dry, temperature-controlled fermentation in sealed valveless tanks, then roughly 30 days on raised beds. Pomegranate, mulled wine and cacao nibs. Source: tribesofmokha.com

Pomegranate · Mulled wine · Cacao nibs

From Chinennahally Estate, a family farm at around 1,100 m on the outer slopes of the Bababudangiri range in Chikmagalur, Karnataka — where, by legend, the saint Baba Budan planted seven seeds smuggled from the port of Mokha in the early 1600s, founding Indian coffee. The same family has farmed here for over 70 years under two-tier native shade. S795 arabica, fully washed and sun-dried. Espresso with cocoa, orange peel and walnut over a creamy body. Source: tribesofmokha.com

Cocoa · Orange peel · Walnut

A distinctive lot from Finca Las Palmas in Huila, produced by Efren Echeverri Ortega. Tabi and Pink Bourbon, naturally processed with controlled fermentation to bring out the varieties' fruity, aromatic character. Filter roast — smooth and sweet with balanced acidity, lots of peach and a crisp citric edge. Source: tribesofmokha.com

Mandarin · Peach · Honey

A Best of Yemen auction lot (81 lbs) from Habiba Al-Sayaghi, who came to coffee farming after marriage and now tends her trees around family and livestock in the Hejrat Al Ain area of Hayma Dakhiliya, west of Sana'a. Yemenia variety, natural process, dried at 2,000–2,300 m. Purchased through the Alliance for Coffee Excellence (ACE). Apple, dark chocolate, molasses and berries. Source: tribesofmokha.com

Apple · Dark chocolate · Molasses · Berries

A Best of Yemen auction lot (110 lbs) from Hayma Dakhiliya, a cluster of villages clinging to the mountainsides west of Sana'a at up to 2,200 m, where about 400 families farm century-old coffee trees on mineral-rich soil. Yemenia, natural process. Purchased through the Alliance for Coffee Excellence (ACE). Candied plums, date syrup, caramel and spice. Source: tribesofmokha.com

Candied plums · Date syrup · Caramel · Spices

LIQĀ' (li-ka, ‘meeting’) is a blend of Brazil, Ethiopia and Yemen. Brazil brings roasted-almond nuttiness, Ethiopia florality and deeper dried-fruit tones, and Yemen ties it together with sweetness, dark chocolate and spice. Rooted in Yemen, where coffee first moved from ritual into everyday life. Dried plums, dark chocolate and almond. Source: tribesofmokha.com

Dried plums · Dark chocolate · Almond

A high-altitude natural from Idido, Yirgacheffe, produced by smallholder farmers working with Mikiyas Bogale. Grown from traditional Ethiopian heirloom varieties and dried as whole cherries on raised African beds. Light filter roast — clean and delicate with light floral notes, medium acidity, a juicy body and plenty of sweetness; best for hand brew. Source: tribesofmokha.com

Raspberry · Oolong tea · Orange blossom

From Manos Juntas, a micromill in the Sotará area of Cauca — one of Colombia's cooler coffee zones, farmed largely by Indigenous and Afro-descendant communities. Bought as fresh cherry on harvest day: Brix and pH measured, then a five-day nitrogen-assisted anaerobic fermentation in sealed tanks, cooled to 20 °C to stop, held five more days, then 30–45 days on solar dryers. Red grape candy, cranberry, boozy. Source: tribesofmokha.com

Red grape candy · Cranberry · Boozy

Primavera Sisterhood is a regional blend produced exclusively by a small group of women smallholder farmers in Huehuetenango, who receive a premium for their coffee plus funded workshops in agronomy, processing and farm management. An approachable espresso — sweet, creamy and balanced, with smooth caramel and nutty flavours and low acidity. Source: tribesofmokha.com

Red apple · Caramel · Praline

Solomon Boku is a first-generation coffee producer who bought his farm in 2017 and now works with around 200 people delivering cherries from the region; he also runs dry-processing sites that employ women and supplies high-yield trees to local farmers. Espresso roast for lovers of fruitier, more complex coffee — sweet and juicy, with cherry and blueberry over smooth milk chocolate. Source: tribesofmokha.com

Dark cherry · Blueberry · Milk chocolate

From the hilly south of Minas Gerais. A blend of Mundo Novo and Catuaí (Catuaí itself a Mundo Novo × Caturra hybrid; Mundo Novo a Typica × Bourbon cross that traces back to Yemen), natural / dry process — whole cherries sun-dried in thin layers on patios, as with about 90% of Brazilian arabica. Smooth and clean with chocolate and hazelnut. Source: tribesofmokha.com

Hazelnut · Nougat · Chocolate