Bura'ei

Bura’ei is an Arabica coffee grown in the Bura’a Directorate of the Sana’a Governorate, where elevations between 1,800 and 2,000 meters and a 60% shading system create ideal growing conditions. The medium-sized trees, standing 2 to 4 meters tall with spherical or oval canopies, thrive on clay loam and sandy clay loam soils with a pH of about 7.5. Rainfall in the region ranges from 300 to 600 millimeters each year, supporting cultivation across mountainous terraces, upper slopes, and floodplain fields. Farmers use composted animal manure and forest leaves as natural fertilizers, while irrigation comes from rain, springs, and traditional caravans. Weeding and soil turning are carried out manually or with animals, and pest control relies on smoke from dry Ficus salicifolia wood and organic plant-based sprays. Harvesting takes place mainly from October to March, though some trees flower throughout the year. After careful picking, the coffee is sun-dried on rooftops and raised beds, hulled and graded by machine, and hand-sorted for quality. The resulting organic, high-quality green coffee bean is known for its smooth, balanced flavor with subtle sweetness, gentle acidity, and a clean, lingering finish that reflects its highland origin.