Yemen Specialty Coffee Region: A coffee powerhouse

Yemen, located on the southern tip of the Arabian Peninsula, is the only country cultivating coffee on this peninsula. Coffee arrived in Yemen early on, even before this beverage gained global popularity. According to legend, in the 16th century, coffee was brought from Ethiopia to Yemen by Ali Ben Omar Al Shadili, the founder of the Islamic shrine in the port city of Mocha. Initially, coffee was used solely for religious rituals, and Al Shadili also utilized it as a remedy for various ailments.

In the 17th century, Yemen became the first country to commercialize coffee harvesting. Coffee beans were exported on small boats from the port of Mocha, bringing Yemen coffee to the world. For over 200 years, Yemen maintained its position as the sole supplier of coffee to the global market. This monopoly ended in the early 18th century when colonial countries began cultivating coffee.

Interestingly, many coffee varieties grown in Brazil, Colombia, and other regions trace their origins to the Yemeni coffee beans exported during this period. Despite the changes over centuries, climatic and geographical factors have affected the coffee’s characteristics, leaving a lasting historical imprint of Yemen in the coffee world.

Yemen became the first country to commercialize coffee harvesting in the 17th century

Seventeen out of the twenty-one provinces in Yemen grow and produce coffee. Among them, the following four regions stand out:

• Sana’a

Sana’a, the area surrounding Yemen’s capital, is one of the oldest coffee-growing regions, with a history dating back to the 12th century. Recognized by UNESCO as a World Heritage site, the ancient city of Sana’a sits at an altitude of approximately 2,194 meters above sea level, creating perfect conditions for the Al-Sanani coffee variety. At this elevation, the cool climate and suitable soil give Sana’a coffee a unique fruity flavor, renowned for its elegance and alluring aroma.

• Bani Mattar

Bani Mattar, located at elevations between 2,500 and 3,000 meters, is the highest coffee-growing region in Yemen. Here, the famous Al-Mattari Mocha coffee is produced. The coffee beans grown in this region are SHB (Strictly Hard Bean), featuring a hard texture with a distinctive earthy flavor combined with a light acidity reminiscent of grapes. This area is ideal for those who enjoy strong and robust coffee.

Seventeen out of twenty-one provinces in Yemen cultivate and produce coffee

• Bani Ismail

Bani Ismail, situated west of Sana’a at elevations ranging from 2,000 to 2,900 meters, is known for producing smaller coffee beans. The coffee from Bani Ismail is generally lighter in intensity compared to other regions in Yemen. The beans here are particularly notable for their compact shape, resembling beans and they offer a smooth flavor that stands in stark contrast to the bolder coffees found elsewhere in the region.

• Hiraz

Hiraz (Haraz) is a mountain range west of Sana’a, with a minimum altitude of 3,000 meters, famous for its ancient terraced fields carved into the mountainside. The high elevation and fertile land produce premium organic coffee with a fresh, balanced fruity flavor. This coffee region is perfect for those seeking refinement and delicacy in every sip.

Hiraz (Haraz) is a mountain range west of Sana’a, with a minimum elevation of 3,000 meters, famous for its ancient terraced fields carved into the mountains

Coffee in Yemen is grown entirely using organic methods, with farmers opting for stone ground compost instead of chemical fertilizers. This technique is common in areas with limited rainfall. The stones are finely ground and scattered around the base of the trees to nourish the soil, enabling the coffee plants to thrive even in arid conditions.

Coffee here is primarily hand-harvested and processed using the dry method (natural processing). After harvesting, the coffee cherries are dried on rooftops or even on the trees. The dried outer skin is removed using a stone mill, a traditional method that preserves the natural flavors of the coffee beans. Notably, the people of Yemen creatively reuse the dry skins. The skins are boiled in water, creating a traditional beverage called Gishr. Initially bitter, the drink becomes flavorful and aromatic when ginger is added.

When the processing is done carefully, the coffee beans can achieve a clean, emerald-green color and high quality. However, one challenge is the uneven size of the coffee beans, with some being very small, affecting flavor stability. Despite this, Yemeni coffee remains renowned for its unique and rich flavors, providing a distinct experience for connoisseurs.

Coffee in Yemen is often processed using the dry processing method

• The Amazing Flavors of Yemeni Coffee

Although each coffee-growing area in Yemen has its own unique flavor profile, Yemeni coffee generally exhibits a medium body, with a sweet bitterness akin to chocolate, complemented by aromas of dried fruits and a wine-like acidity.

• Roasting Techniques to Optimize Yemeni Coffee Flavors

The size of Yemeni coffee beans tends to be smaller, necessitating careful roasting to bring out their best flavors.

According to Darren Berry, an experienced Yemeni coffee roaster, the key to roasting this coffee lies in paying attention to the smaller beans. He recommends starting the roast at around 121°C (250°F) and finishing before reaching 218°C (425°F) to avoid burning the beans. He also notes that when the temperature hits about 220°C (429°F), oils will appear on the surface of the beans, enhancing the coffee’s beauty. During the roasting process, Berry employs substantial convection heat in the early stages, then switches to conduction heat after the first crack to slow the rate of temperature increase. He typically extends the roasting batch to about 15 minutes to ensure the coffee reaches a Full-City roast with an appealing color.

The local people in Yemen are always making great efforts to maintain and develop coffee production

Conclusion

The Yemen Specialty Coffee region, despite its fame for history and unique flavors, faces significant challenges. One of the main difficulties is the lack of water, impacting coffee plant growth in arid conditions. Additionally, soil erosion in Yemen affects the quality and yield of crops.

However, these challenges do not hinder the local people’s efforts to maintain and develop coffee production. With support from universities, they have gained valuable knowledge in land management and coffee cultivation techniques. Furthermore, collaboration with retailers and roasters also plays a significant role in enhancing the value of Yemeni coffee in the international market.

1. What role does Yemen play in the history of coffee development?

Yemen was the first country to commercialize coffee harvesting in the 17th century, exporting coffee beans from the port of Mocha to the world. It is also the origin of many famous coffee varieties today, particularly those grown in Brazil and Colombia. Over the centuries, Yemen has maintained its important historical imprint on the global coffee culture.

2. Which coffee-growing areas are the most notable in Yemen?

Yemen has 17 out of 21 provinces that produce coffee, with four standout regions: Sana’a, Bani Mattar, Bani Ismail, and Hiraz. Each area has unique characteristics regarding altitude, climate, and coffee varieties, resulting in distinct flavors. For example, Bani Mattar is the highest region with the renowned Al-Mattari Mocha flavor, while Sana’a offers a refined fruity profile.

3. What natural conditions affect coffee production in Yemen?

Yemen’s natural conditions are predominantly arid, with limited rainfall, making coffee cultivation challenging. However, the high elevations of coffee-growing areas from 2,000 to 3,000 meters create an ideal environment for coffee development. The fertile soil and cool climate in these high regions also contribute to the unique flavors of Yemeni coffee.

4. What is special about coffee processing methods in Yemen?

Yemeni coffee is primarily processed using the dry method and is fully hand-harvested. After picking, the coffee cherries are dried on rooftops or on the trees. Additionally, the dry skins of the coffee beans are repurposed to create a traditional beverage called Gishr.

5. What are the main challenges facing the Yemen Specialty Coffee region?

Yemen faces several challenges, including water shortages and soil erosion, which affect coffee yield and quality. Nevertheless, thanks to support from universities regarding land management and cultivation techniques, as well as collaboration with retailers and roasters, this coffee region is gradually overcoming difficulties and maintaining its position in the global coffee industry.