Yemeni Coffee: The History and Flavor of Coffee From Yemen

The unique terroir and artisanal processing methods of Yemen give its coffees an extraordinarily complex and nuanced flavor profile unmatched by any other origin. Yemeni coffee is known for its bright, rich acidity, intense aroma, dried fruit and floral notes, and a smooth, syrupy body.

These enticing qualities are largely due to Yemen’s high elevations, excellent drainage, consistent rainfall during the summer monsoon, and fertile volcanic soil. Meticulous harvesting and processing also allow Yemen’s indigenous coffee qualities to develop slowly and fully.. In this guide, I’ll share detailed information about Yemen’s singular coffee-growing regions, the taste characteristics of its main coffee varieties, and explain why true Yemeni coffee is so scarce and expensive compared to most other origins.

Coffee From Yemen: A Brief History

Yemen has a long, storied history when it comes to coffee production. In fact, it is believed that coffee was first cultivated in Yemen as early as the 15th century. For centuries, Yemen was the sole global producer of coffee, jealously guarding its coffee plants to maintain a monopoly on this precious commodity.

Coffee first started spreading to other parts of the world in the 17th century, when the Dutch smuggled some plants out of Yemen. But even as late as the early 18th century, Yemen was still responsible for nearly 90% of the world’s coffee production.

Over time, however, coffee cultivation spread globally and production increased in other countries. Political instability and frequent conflicts in Yemen over the past century have also taken a toll on the country’s coffee industry. Today, Yemen is responsible for less than 0.1% of global coffee production—a stark contrast from the 90% in centuries past.

But that tiny output is hugely important, as Yemeni coffees are some of the most unique and sought-after in the world. With complex, wine-like flavors that reflect the singular terrain and climate of Yemen, these rare coffees command very high prices among connoisseurs. For the true coffee lover, savoring an aromatic, flavor-packed cup of Yemeni coffee is a one-of-a-kind experience.

What Are Some Popular Coffee Varieties From Yemen?

Overall, Yemeni coffees are known for their bright, rich acidity, notes of dried fruit and bergamot, and a syrupy, velvety body. But there are several main varieties that stand out and differ from one another:

Mocha Mattari: This is perhaps the most famous Yemeni coffee, named after the port city of al-Makha (Mocha). Mattari refers to the specific region where this coffee is grown. Mocha Mattari is dried with the cherry still on, which imparts a fruitier, tangier flavor. It has tasting notes of ripe plum and raisin, intensified by a drying process on rooftops that concentrate the coffee’s sugars. I’d recommend brewing Mocha Mattari in a Chemex or pour over cone to accentuate those fruity and tart flavors.

Mocha Harazi: Another coffee named after a region, Harazi has more noticeable acidity than Mattari, with floral, citrusy notes reminiscent of bergamot orange. It caramelizes nicely when roasted medium to medium-dark. I suggest brewing Harazi in a pour over as well to bring out the bright acidity. You could also make this as espresso for some seriously complex coffee.

Mocha Sanani: Sanani comes from the Sanaa region and is dried differently than other Yemeni coffees—the cherries are stripped off before drying to lower the acidity and fruitiness. It has an earthy, herbaceous profile with a super syrupy body. Sanani is beautiful as a dark French roast. I would brew it in a French press or AeroPress to bring out the darker, earthier flavors. Espresso could work nicely, as well.

Mocha Hudaydah: This coffee hails from the port city of Al Hudaydah. It has a distinct chocolate flavor, especially when roasted dark, along with raisiny sweetness. I’d recommend a classic drip coffee method for Hudaydah to let the subtle fruitiness blend with the roasty, chocolatey flavors.

Mocha Taiz: Taiz coffee has the highest elevation origin of the major Yemeni coffees, resulting in a bright, delicate acidity reminiscent of lemon and honeysuckle. Roast it light to maintain the vibrant fruit notes. Taiz would be stellar prepared in a pour over cone, as the super light and bright acidity and tartness will pop.

Where Does Coffee Grow in Yemen?

The coffee cultivation zones in Yemen are mainly located in a west-to-east band along the slopes of the Highlands in the western part of the country. With that said, a good portion of Yemen’s geography suits coffee cultivation perfectly because Arabica coffee, which makes up about 60% of global coffee production, thrives best at high elevations in the tropics and subtropics.

The country is dominated by the rugged Yemen Highlands, with peaks rising over 12,000 feet. The high elevations provide cooler temperatures, rich soil, and consistent rainfall—ideal conditions for exceptional coffee. Some of the key coffee-growing areas include the following:

The Haraz Mountains, with the highest elevations above 7,000 feet. This is a premier coffee region featuring volcanic soil.
Bura and Mocha districts, at elevations around 4,500 feet. These areas have lower rainfall but excellent drainage.
The Sanaa basin, a high plateau around 6,000 feet elevation circled by mountains. The relatively cool climate allows coffee to thrive.
The Kaukaban region northeast of Sanaa, which includes the Raymah Highlands extending above 9,000 feet. Rainfall here exceeds 40 inches annually.
The Al-Mahweet region northwest of Sanaa, featuring very rugged terrain above 7,000 feet. This high-altitude origin produces superb coffee.

Overall, Yemen’s unique topology of volcanic peaks, plateaus, and terraced hillsides is perfectly suited for specialty coffee production. The plentiful summer rainfall, excellent drainage from sloping terrain, and rich volcanic soil all help Yemeni coffee trees prosper and produce exceptional beans.

What Gives Yemeni Coffee Its Unique Flavor Profile?

Yemeni coffee has an unmistakable flavor profile that has made it legendary among coffee connoisseurs. The complex array of tastes and aromas stem from Yemen’s unique terrain, climate, and processing methods. Some key factors that affect the flavor include the following:

Elevation: Yemen’s high elevations lead to slower cherry maturation and development of sugars, resulting in a denser, sweeter coffee. The high elevation also provides ideal moisture content for slow, healthy maturation.
Soil Quality: The prevalent volcanic soil in Yemen’s mountains drains well and contains lots of minerals that strengthen the coffee trees. This leads to very healthy plants that can slowly ripen to peak flavor.
Humidity: The relatively high humidity in growing regions like Haraz and other regions throughout Yemen helps coffee cherries mature slowly and develop more sugars and acids. Slow ripening intensifies overall flavor.
Processing: Yemeni coffee is dried on-the-tree before being dried again on the rooftops of local buildings. This draws out more sugars from the cherries and creates a distinctive, tangy flavor not found elsewhere.

In particular, the traditional small-batch methods used in Yemen have an enormous impact on coffee quality and flavor. Farmers meticulously tend the trees on terraced mountainsides and hand-pick only perfectly ripe cherries. The fruit is left on during the drying phase, which takes place on rooftops in the sun.

This labor-intensive approach allows the coffee’s inherent qualities to emerge fully. The end result is an incredibly nuanced, fruit-forward coffee bursting with flavor…and that flavor can’t be replicated in coffee grown and processed elsewhere.

Is Yemeni Coffee Better Than Other Origins?

It’s impossible to crown any one coffee origin as definitively “better” than the rest. Coffee flavor depends enormously on local environmental conditions. For example:

Coffees from East Africa like Ethiopia and Kenya offer lively fruit notes and bright acidity from high elevations, ample rainfall, and processing that keeps some fruit sugars, but not quite as much as you’d expect from Yemeni coffee.
Coffees from Central American, like Guatemalan and Costa Rican coffee, feature crisp acidity and lightly sweet, chocolatey tones due to the volcanic soil and relatively consistent climate.
Colombian coffees are balanced and well-rounded thanks to high mountain elevations and average humidity. Their flavor tends more toward nuttiness, and the typical processing procedure there tends to highlight those flavors rather than the fruitiness and acidity you’d get from Yemeni coffee that’s dried in the sun and with the fruit on.
Indonesian coffees like Sumatran and Javanese have lower acidity and a smooth, syrupy body from slower cherry ripening in shady, humid conditions.

So, in short, Yemeni coffee offers a specific flavor experience rooted in its singular origins. I wouldn’t say it’s better than other coffees categorically. But it occupies a prized place in the coffee world due to its intensely complex, fruit-driven flavor stemming from Yemen’s unusual terrain and meticulous processing methods. For coffee lovers, tasting the intricate flavors of Yemeni coffee is an unforgettable experience that can’t be replicated anywhere else.

Why Is Yemeni Coffee So Expensive?

Authentic, high-quality Yemeni coffee is exceptionally expensive to buy, often costing between $75 and $100 per pound. There are several reasons for the steep prices:

Limited production: Yemen accounts for less than 0.1% of global output. Such small supply but high demand drives prices up.
Labor-intensive harvesting & processing: Coffee cherries in Yemen are hand-picked and sun-dried. This slow, careful approach limits yield but increases quality, requiring more labor for less output.
Remote, rugged terrain: Coffee cultivation zones are scattered across isolated, mountainous areas. Accessing these areas to harvest, transport, and process coffee is challenging and drives up costs.
Impact of conflict: Political instability and conflict have severely disrupted Yemen’s coffee industry over the decades, further limiting production volume.
Higher operational costs: Factors like rising energy prices, lack of infrastructure, decreasing crop yields, and climate change pressures have decreased viable growing area in Yemen and increased expenses for local coffee farmers.
Export restrictions: The Yemeni government has periodically imposed export controls or bans when domestic unrest threatened supplies. This unreliable policy environment adds risk and cost to coffee production.
Demand exceeds supply: As one of the world’s most revered coffees, demand for true Yemeni coffee far outstrips the tiny supply. Low supply and high demand equals very high prices.
Speculative pricing: collectors and traders sometimes artificially inflate Yemeni coffee prices based on prestige and scarcity, rather than just quality. Limited supply fuels speculation.

In short, Yemeni coffee’s legendary status combined with miniscule production volumes and challenging operating conditions make it an extremely expensive coffee that trades more like a luxury good than a commodity.

For die-hard coffee aficionados, enjoying the complexity and intensity of flavors that only Yemeni coffee offers is worth the very high price tags. But for average consumers, the sky-high costs put true Yemeni coffee out of reach as an everyday enjoyment.

What Brands of Yemeni Coffee Are Worth Trying?

Given the rarity of Yemeni coffee, the best (and sometimes only) way to experience it is through specialty roasters who directly import small batches at premium prices. Here are a few reputable roasters offering high-quality Yemeni coffee:

Al Mokha: I have to be upfront…this supplier is not the best, but it’s one of the only options I’ve found that reliably has Yemeni coffee in stock. It doesn’t provide roast dates, so I have to assume that the coffee that ships out isn’t always fresh. I have had good experiences with this company, though, and it seems to have good intentions at heart when it comes to paying workers in Yemen a fair wage, as well as sustainable sourcing.
Happy Mug: Happy Mug is a much better option, in my opinion, but it rarely has Yemeni coffee in stock. It does let customers know when new batches are expected in the U.S., though. You can get Yemeni coffee from here; just prepare to wait and act quickly once they come into stock.
Local roasters: If you have a good local roaster, I recommend talking to them about Yemeni coffee. They may have some in stock, or they might be willing to get their hands on some. This is your best bet for freshness, too.

While widely available commercial “Mocha” coffee uses the name but not any actual Yemeni beans, these companies above showcase the true refinements of the world’s most coveted coffee…you might just have to wait weeks or months to get your hands on some. Don’t worry, though, it’ll probably be worth it!

Frequently Asked Questions

Why does Yemen produce such high quality coffee compared to other origins?

Yemen’s unique high elevation topology, fertile volcanic soil, and specific climate provide ideal conditions for growing superb coffee. The mountainous terrain with excellent drainage and summer rainfall allow coffee trees to thrive. Meticulous hand-picking and processing methods bring out Yemeni coffee’s inherent qualities. The end result is an intensely aromatic, fruity, brightly acidic, and flavorful coffee.

What are some of the unique flavor notes found in Yemeni coffee?

Yemeni coffees often have bright acidity with floral, citrusy notes like bergamot and meyer lemon. They display remarkable fruitiness, with dried fruit flavors like raisin, prune, and stone fruits. Yemeni coffee also has a signature syrupy body and a complex aroma. These specialized flavors reflect Yemen’s singular growing conditions and processing.

Why is authentic Yemeni coffee so scarce and expensive compared to commercial “Mocha” coffee?

True Yemeni coffee accounts for less than 0.1% of global output, making it extremely rare. Challenging growing conditions, political instability, and low yields limit supply. The intensive labor required to hand-pick and process Yemeni coffee also restricts production volumes. This tiny supply coupled with huge demand from coffee lovers drives Yemeni coffee prices up to $75 to $100 per pound or more.