Yemeni coffee boasts a rich history. Originating from Ethiopia and finding its way to Yemen centuries ago, the credit for turning Coffee beans into this iconic beverage goes to the Yemeni people.During the sixth century, coffee traveled across the Red Sea to Yemen when the Ethiopian invaders invaded it. In Yemen, it was named qahwa, a term that once meant "wine" in Arabic and now signifies "coffee." This irresistible brew quickly became an integral part of Yemeni culture.

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What sets Yemeni coffee apart is its unmatched quality, cultivated using traditional and natural farming practices that have endured for over 500 years. The exceptional flavor and aroma that make premium Yemeni coffee beans highly coveted worldwide can be attributed to the time-honored techniques used by the Yemeni Coffee farmers.

 

Coffee farming is rooted in ancient traditions dating back to the 1500s. Yemeni farmers meticulously cultivate coffee trees on mountainous terraces above 8000 feet. After letting them grow for five years, the cherries are carefully hand-picked, which is labor-intensive. The cherries are then sun-dried on rooftops for approximately four weeks. Once dried, farmers manually extract the coffee beans from the husks using traditional millstones and hand-clean them. Yemen follows a different approach than other specialty coffee-producing regions, where the fruit is typically separated from the beans before drying. This results in irregularly shaped beans and an inherent inconsistency in taste, which adds to the charm and intrigue of Yemeni coffee.