Yemen has a coffee culture like no other place, and perhaps some of what we enjoy in this cup is due to their old style of trade…: Technically,… …more is the first place coffee was commercialized, traded through the port city of Al Mahka (The Yemeni type of coffee, both in terms of the family of cultivars planted there, and the general trade name.: Mokha Yemeni type of coffee, both in terms… …more). Yemeni coffee has a distinct, A general characterization of pleasantly “natural” flavors, less sophisticated and less refined, but appealing. : What is Rustic? This is a general term we came up with… Dried… …more Flavor Profile implies a graphical impression of a particular coffee, whether it be an artistic portrait or data graph of the perception of flavor compounds. In the case… …more which can be attributed to the fact it is all dry-processed, as well as the old landraces of coffee cultivated there. Coffee production is greatly impacted by the near-drought condition in which the crop survives.
Some of the “character” of Yemeni coffee has to do with the unique processing, and mixing of off grades of coffee exported from Yemen. These defects are usually due to poor picking and processing, delays in transporting the coffee, and the very humid climate of the port city, Al Hudaydah (or Hodeidah), and mixing of “past crop” coffees with newer harvests. However, when these issues are eliminated, Yemeni coffee is a truly unique experience.
Exporters do not buy from farms, but through an extensive network of middlemen. Local buyers receive coffee in the pod, the entire dried Either a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or… …more, which is stored, usually in underground caverns! Most coffee that is actually exported is the oldest of their stocks, not Refers to fresh shipments of green coffee within the first month or two of the earliest arrivals … not quite the same as Current Crop, which means the… …more coffee! But this is the way it has been, and is one reason that new Yemeni arrivals often have moisture content readings in the 10.5% range. Yemeni growers are not hurt by this system with so many middlemen, largely because the coffee land under cultivation is limited, production is fairly low due to high altitude and limited inputs, and the crop is in such high demand.
Competition from the Saudis also keeps Yemeni coffee prices very high. We sometimes offer Yemeni Qishr is an infused tea beverage that you make using the dried coffee husks of the coffee fruit, a by-product of of the natural dry-process method. Now it… …more now too (also spelled Quishir, Keshir, Geshir) – the dried coffee husks used to make traditional hot infused coffee tea, or Yemen has a coffee culture like no other place, and perhaps some of what we enjoy in this cup is due to their old style of trade…: Technically,… …more Ginger Tea. Another local beverage of Kahwah (coffee) in Yemen is made from the entire dried coffee fruit, skin, bean and all, roasted lightly in a pan, ground all together and served. It’s quite unique!
Yemeni coffee is sold by trade names that usually correspond to geographic areas, although there is some vaguery and variation to the way they are used.
See our current selection of Yemeni Coffees at Sweet Maria’s.
In general Yemen coffees we offer are very high-grown (although other growing regions in the South are quite low) and need to be roasted slightly longer than other arabica coffees. This is a dry-processed natural coffee, and the roast color will be uneven from bean to bean. But we judge coffee by the “cup quality”, not visual appearances. “Don’t be an “eye-cupper””, my friend would always say to me. Some Yemeni coffees are very small in screen size, which might cause problems in the A popular electric drum roaster designed for home use, with variable batch sizes (from 1/4 pound to 1 pound) and a smoke-reduction system. It has been modified and… …more roaster.
Yemeni coffee really develops its flavors over the first 2 days after roasting, especially Associated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all… …more and How a coffee feels in the mouth or its apparent texture, a tactile sensation : A major component in the flavor profile of a coffee, it is a… …more. Ideally, try to wait 24-48 hours before brewing. Since this is a hand prepared coffee dried in the sun, there can be bits of coffee fruit skin. Expect uneven roast colors from Yemeni coffees, just as with dry-processed Ethiopian coffees. Yemeni coffees pass from 1st An audible popping sound heard during roasting. In coffee, one refers to “first crack” and “second crack,” which come from two different classes of chemical reactions.: An audible… …more to 2nd crack rapidly, so be on your toes!
Yemen has a coffee culture like no other place, and perhaps some of what we enjoy in this cup is due to their old style of trade…: Technically,… …more was the original commercial coffee source, brought to Europe by Arabic traders or their trading partners. It is also the source of most coffee grown in the world today: A coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar; a natural hybrid between “Sumatra” and Red Bourbon,… …more and Typica came from Yemen. In a way, Yemen has a greater claim as the In coffee talk, it refers to a coffee-producing region or country; such as, “I was just at origin.” Of course “Origin” for most product we use is not… …more of coffee as Ethiopia, formerly known as Abyssinia, or a coffee cultivar: Ethiopia, or more specifically the Empire under Haile Selassie, was known as Abyssinia. The name is Latin, derived from… …more, because recorded history of coffee dates back 1200 years. Yet most agree that coffee was not native to Yemen; it came from the highlands of Western Ethiopia (some claim Jimma, others Kaffa). It was transported along with other goods and slaves and was cultivated all along the way, ending up in the Eastern Ethiopian kingdom of Harar. From there it came to Yemen where it was grown for local consumption and to trade around Arabia, the Mediterranean, and beyond.
But in the era of maritime trade by sailing vessels, personal “taste” was cultivated by coffee aged in the holds of the ship, as with the legendary Old Brown There are several types of Abyssinia, but they are not from Ethiopia but rather Indonesia. Abyssinia 3 = AB3. PJS Cramer, a Dutch plant researcher, introduced this variety in 1928,… …more that would leave USDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was… …more green and arrive in the US the color of wood chips (and the taste of them as well). It seems that acidic A euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. : A euphemistic term to describe acidity in coffee…. …more in coffee was not appreciated, nor was a clean taste, or freshness. So in that sense, Yemeni coffee is still judged by a different yardstick than many prized wet-processed coffees of the modern day.
In many areas the coffee is grown on terraces with stone supporting walls, some dating back 2000 years! The only reason the soil in the terraces isn’t completely depleted and can sustain coffee growth is the historical lack of intensive farming methods. With such scant water supply, most areas couldn’t sustain intensive crops with high yielding output anyway, so the nutritional requirements have been in a sustainable Suggests a harmony and proportion of qualities, and implies mildness since no one quality dominates.: Balance is both an obvious and slippery taste term. It implies a harmony… …more with what the soil can produce.
Mokha (Al-Mahka) is the port city that Yemeni coffee ships from. It has nothing to do with chocolate. Why has Yemeni coffee been called “Yemen Moka” in the global market? Because in the coffee trade was too complicated to name all the little sub-regions where the coffee is actually grown, even though they do produce notably different coffees in terms of the cup. At times some of the dry-process Ethiopian coffees will also call themselves Moka (Moka Harar etc) I believe to associate themselves with the taste profile they share with coffee from Yemen.
Mokha is usually spelled in the trade as “Mocca” or “Mocha” or “Moka” …but in fact the most correct spelling is the one you will never see: “Al-Mahka”, which is the truest to the Arabic spelling. I am trying to use it, but you will see I lapse, or in fact want to indicate also the way I am seeing it spelled on the burlap bag. Yemen is on the Asian continent (on the Arabian Peninsula), although it is really just a stone’s throw from Africa, across the Red Sea and the Gulf of Aden. For coffee reasons, and since there is no other “Arabian” coffee, we put it in the family of tastes that are North African.
It has been surprising that with all the turmoil in Yemen, the coffee trade continues. I believe it is a good sign, as our trading partners are part of a Yemeni society that seeks economic cooperation, as they also are importers of appliances into Yemen. Promoting Yemeni products in the world can only aid in a better understanding of common ground, and respectful difference (We also have a great appreciation of the cuisine, and some of our favorite restaurants are Yemeni).
I was fortunate to visit Yemen has a coffee culture like no other place, and perhaps some of what we enjoy in this cup is due to their old style of trade…: Technically,… …more just once, years ago, and my only regret is not having the opportunity to return yet. It was a beautiful place, amazing! And I found the people very hospitable, despite all the conflict they had experienced. That was so long ago now, 2007, and so much has changed since. Still my goal is to return to Yemen, to see more of the rural areas, enjoy the amazing hospitality, incredible food and of course, coffee.