A History of Coffee: The Yemeni Method


Yemen News Agency SABA
A History of Coffee: The Yemeni Method
[29/ December/2020]

SANA'A, Dec. 29 (Saba) -Yemen coffee is a drink that is dripping with history. This is the region where coffee as an industry first grew from nothingness to world prominence, and the roots of the coffee culture it contains are as deep as they get.

Though Yemeni coffee isn’t as prolific now as it was in ancient times, the region still maintains a respected position amongst the coffee-growing nations of the world.

Coffee beans from Yemen are often referred to as “Yemen mocha” coffee beans. This name refers to the region’s classic, organically grown coffee beans.

The traditional way in which Yemeni coffee is grown has been there for hundreds of years. This unique, organic way is one of the main reasons coffee experts believe Yemeni coffee to have the aesthetic quality that it has. Yemeni coffees are naturally-processed or dried in the whole fruit. The coffee beans are dried while still inside of the fruit, rather than after the fruit is removed.

They are sun-dried on the roofs of stone houses. This traditional method is different from other processes where some are wet-processed or washed.

Coffee farms in Yemen are typically small and on the wilder side, with farmers hand-picking the coffee cherries from ancient varieties of Arabica plants growing on gorgeous, terraced mountainsides.

The microclimate has produced drought-resistant coffee plants that create very unique, complex-tasting coffee beans with that iconic chocolate flavor.

Coffee cherries from Yemen have been cultivated the same way for more than 500 years.