Yemen is the most likely location of coffee that was first brewed as the beverage we know today. Coffee seeds from coffee’s birthplace of Ethiopia were first transported to Yemen in the late 15th century. It was here that the cultivation, harvesting, processing, roasting, and brewing of coffee was first documented by Sufi monks in their monasteries. However, it wasn’t until the 1800’s that the first recorded export of coffee was documented, making the tradition of coffee and coffee drinking a relatively new experience. This Yemen Mocha coffee is the most storied coffee we have seen, and we strongly urge you to take a minute and learn more at the link below. If this description has caught your interest, then maybe check out the PBS series Black Coffee for a deeper dive into the history of the bean. LINK
Grower: 615 farmers organized around Pearl of Tehama
Altitude: 1700 – 2400 masl
Variety: Jadi, Dawaery, Tuffahi
Soil: Sandy loam
Region: Sa’adah Governorate and Ibb Governorate, Yemen
Process: Full natural dried on rooftops and raised beds
Harvest: October – February
Certification: Conventional
