Named after the village he grew up in, made from the coffee his father would have recognised. Yemeni Udaini from terraces at 2,100 m, taken to a pale pan-style roast and ground with green cardamom from Rasheed’s cousin in Amman and a thread of saffron. Pale gold in the dallah, floral, no bitterness to hide. He will not sell it more than three months off the roast.
In a dallah: bring water just off the boil, add the qahwa, hold below a simmer for eight minutes, rest for two. Serve a third of a finjan at a time. More than that is rude and you will be told.
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