We are extremely lucky and very excited to offer a very small batch of coffee from Yemen this holiday season. We’ve sourced 10 kilos from Royal Coffee’s Crown Jewel selection and will be offering 12oz bags while supplies last.


Introduction by Chris Kornman

Yemen’s contributions to the history and culture of coffee are impossible to overstate. It is where the crop was first commercially cultivated and popularized. The peninsula lent the species its name, Arabica, and established its own unique consumption trends including q’shir, a brew made from the dried cherry skins and husks with spices. Innovations like roasting, grinding, the ibrik (or cezve) coffee pot, the coffeehouse, and even the word “coffee” are all gifts from Islam’s Golden age—the globe’s smoldering appetite for coffee was first stoked by Sufi Imams in Yemen’s port of Aden in the fifteenth century.

Freshly landed Yemeni coffee is back in our coffers, and always warrants a little celebration.While the odds might be stacked against coffee in general, Yemeni coffee likely has one of the figuratively and literally steepest uphill climbs to make it to your cup. The country’s climate is dry and unforgiving and its people beleaguered by war, disease and famine. Yet Yemen is blessed with unparalleled history, uncommon elevation, and unusual access to a wealth of genetic diversity. Out of all of this comes a distinctive coffee that defies convention at nearly every turn.

We were really impressed by the immense blueberry fruitiness of this selection from a small group of farmers in and around Bura’a, a district named for its impressive granite mountain, Jabal Bura’a. In 2011, it was added to UNESCO’s list of biosphere reserves, noted for its “rugged mountainous area intersected by several deep valleys rich in rare, vulnerable and endemic plant species.” Located thirty miles or so inland from the crucial port city of Al Hudaydah—a center of regional conflict and which Saudi and UAE backed forces have made bids for control—Bura’a, its people, and its local biodiversity, including coffee, remain at the highest of risks.

Our finest quality Yemeni coffees have frequently come to us from the Muslot family; Royal has been buying coffee from Ali Hibah Muslot and his children since 1984. This year, exceptional coffees from the Pearl of Tehama company run by Ali Hibah’s daughter, Fatoum Muslot, have been especially impressive. Elsewhere on the Royal Coffee blog you can read an extended interview with Fatoum to hear more of her story in her own words.

The coffee farming community in Bura’a is tiny. Small outlying villages tend to have community-style gardens for their coffee terraces, typically farmers who share the plots also share a common ancestor, and have inherited the land, passed down in this manner for centuries. Most are averaging tiny, 2,500-tree coffee gardens, relying almost exclusively on traditional horticultural and preparation methods. Ms. Muslot has worked tirelessly to improve practices and traceability for her coffees, down to providing the names of many of the individual farmers who grow each lot of coffee she has supplied this year.

A majority of the graphics and text in the blog was originally produced by Royal Coffee.



Crafting our Kashmiri chai is an aromatic experience that brings together many different consolidated brewing efforts and any person close enough to be caught in it’s inexplicable aroma. We have constructed a recipe that we hope inspires you to embrace the warmth of the beverage itself and that of your friends, family, & community (our staff included) whose love &
care is symbolized by the red saffron sitting atop the brew. ❤ We hope you love it too.




Our Lemon, Lime, Ginger, Echinacea starts out with a handcrafted oleo saccharum made from organic lemon peels and sugar. In this time lapse (filmed over 2 hrs), you can see the moisture and citrus oils weeping out of the peels to make a delicious syrup. Fascinating. With a little patience comes a lot of flavor.

I remember the day our Synesso Hydra espresso machine arrived from King of Prussia, PA where she had been sitting alone in the back of a fancy restaurant with no one to talk to. We named her Vynesso that day and now she’s got a whole lot of friends in Austin, TX!


What is crema? It’s the oils and fats in the coffee that rise to the top of the shot on carbon dioxide which is infused into the water during the pressurized emulsification process. Yum.

Where did the CO2 come from? It was in the coffee beans the whole time. That why we always grind espresso beans fresh for every shot.