Sanani is not one valley. The name covers coffee assembled from the highlands surrounding Sana'a — Haymah, Anis, Wusab and neighbouring districts — traded historically through the capital. Because it draws on several areas, it is the most consistent Yemeni coffee from year to year, which makes it the sensible place to start.
In the cup
Medium to full body, winey acidity, and a clear spice signature — cardamom and dried ginger over milk chocolate and raisin. It is less extreme than Mattari and less delicate than Hirazi, and it holds its shape in a blend better than either.
| Detail | |
|---|---|
| Origin | Highlands surrounding Sana'a |
| Altitude | 1'500 – 2'200 m |
| Processing | Natural, sun-dried whole |
| Landraces | Udaini and Jaadi, with regional mixtures |
| Harvest | October to February |
| Best for | Single origin filter, espresso base, house blends |
Why roasters choose it
- The most predictable Yemeni profile — useful when you need a repeatable menu item.
- Works as the character component of a blend at 20–30 % without dominating.
- Generally the most available of the three, so a returning order is realistic.
- Takes a medium roast cleanly; less prone to scorching than denser Mattari.
Roasting notes
A medium roast, dropped shortly after first crack finishes, keeps the spice and the winey acidity intact. Push it darker and you trade that complexity for body and chocolate — a legitimate choice for espresso, but a choice rather than an accident. Rest five to eight days.
Ordering
Green or roasted to your profile, in lots from a single bag upwards. Ask for the current crop year and cupping notes: info@dr-import.ch, +41 78 632 30 50.