Yemen holds a sacred place in coffee history as the first region to commercialize coffee, exporting it through the legendary port of Al Mahka—better known today as Mokha. Grown in arid, mountainous terrain under near-drought conditions, Yemeni coffee is a testament to resilience and heritage. The beans are all traditionally dry-processed and cultivated from ancient landraces, imparting an unmistakable rustic and complex profile that includes notes of dried fruit, aromatic wood, Chai spice, and bittersweet cocoa.
The unique character of Yemeni coffee is partially shaped by its traditional, often imperfect post-harvest processing. Off-grades and visual defects—commonly a result of hand-picking and inconsistent drying—are sometimes blended into export lots, adding layers of rustic charm to the cup. While not always pristine in appearance, the resulting flavor experience is profoundly complex, earthy, and deeply satisfying. This coffee performs beautifully from City to French roast and stands out as a rich, evocative espresso.
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