I came into coffee through a sense of responsibility more than anything else. Growing up in the San Francisco Bay Area, I discovered specialty coffee and got really into it. I soon learned that Yemen, where my parents were from and where I spent a lot of time as a child, is actually the birthplace of coffee. What surprised me was finding out that there was really no Yemeni specialty coffee to speak of. That gap between origin and representation became something I couldn't ignore. There's actually a whole book written about how I came to work in coffee. It's called The Monk of Mokha by Dave Eggers. If you want the full story, it's all there.

processing and selection. We've been able to push boundaries with fermentation techniques and lot separation in ways that bring out clarity and complexity that weren't previously possible in Yemeni coffees. At the same time, it still carries that unmistakable Yemeni character. Those ever-present flavors of deep dark chocolate and bergamot can be found running through most of these coffees.

It's a combination of origin, process, and intention. Yemen has one of the most distinct coffee profiles in the world, and what we've done is unlock a level of precision and consistency that allows those qualities to really shine. Beyond that, there's a depth of story and traceability behind every lot. This isn't just coffee that tastes exceptional. It represents a supply chain that has been rebuilt with care.

Every day is different, but it usually involves a mix of communication, logistics, and quality control. On the ground, it's about working closely with farmers on harvesting practices, processing methods, and ensuring consistency. At the same time, there's a constant coordination effort: moving coffee across regions, navigating export challenges, and staying in touch with partners globally. Even when I'm not physically at the farms, I'm deeply involved in every step from cherry to cup. Beyond the logistics, the particular political situation in Yemen requires a degree of finessing. The regions I work in are very much controlled by the tribes, and there are often different tribal concerns to navigate. There's a lot of political comings and goings that have to be settled and managed, between different clans and tribes in the region and how they interact with the local authorities. That's a layer of the work that most people don't see.

We're looking for partners who see coffee as more than just a commodity. The biggest opportunity is in building long-term relationships where there's a shared commitment to quality, transparency, and growth. When buyers invest in these coffees, not just financially but in telling the story and representing them well, it creates a ripple effect that benefits farmers and can elevate entire economies.

It comes from both heritage and experience. Coffee is deeply tied to Yemeni history and identity, and being able to play a role in restoring that legacy is incredibly meaningful. Beyond that, spending time with farmers, seeing their dedication, and realizing how transformative access to the right markets can be, that's what really fuels the passion.

Absolutely. All of our roasting partners are long-term partners. We have very few one-offs. The work we're doing, whether it's improving quality, investing in infrastructure, or developing new processes, takes time. Having partners committed over multiple seasons allows us to plan better, take bigger steps forward, and build something truly sustainable.

Last, a lot of the super specialty producers are, in some way, foreign to the lands and the farms they work with. I'm actually Yemeni. I actually live there for significant parts of the year. And some of the farmers we work with are literally my family. That's not something you can manufacture. It shapes everything about how we operate.