How did Yemeni coffee become a symbol of quality?

Authenticity starts from the seed:

Yemeni coffee cultivation begins with selecting the best beans from the previous season to be used in the current season. This is a meticulous process in which farmers ensure that they select the finest beans to produce high-quality coffee beans. The climate in Yemen also contributes to the quality of Yemeni coffee, as it is grown high in the Yemeni mountains where the air is fresh and the atmosphere is cool, and an environment where insects do not like to live, so the use of pesticides is reduced. This allows Yemeni coffee to maintain its quality due to the ideal environment in which it was grown.

Traditional methods are the secret of quality:

Despite the development of agricultural methods and the proliferation of expressways for production, Yemeni farmers have maintained the traditional agriculture they learned from their fathers. This has preserved the quality of Yemen, which still holds first place. Yemeni coffee cultivation begins with the selection of high-quality beans, then planting them in nurseries with soil rich in vitamins and minerals. After the seedlings grow a little, they are transferred to the tops of the mountains where the air is fresh to complete their growth. After three or four trees, the ripe fruits are hand-picked to ensure that no unripe fruits are picked. Then, farmers begin to spread out the roofs of their homes and place the Yemeni coffee beans inside them. They cover them at night to protect them from insects, stirring the beans daily until they dry. After the coffee beans have dried, the cleaning process begins, which involves manually removing the outer shells. The beans are then sorted according to size and color, and any damaged beans are excluded. They are then packed in special bags ready for roasting.

Farmers have maintained traditional methods to preserve the deep flavor of Yemeni coffee.

Unique roasting methods:

The coffee beans are roasted after they have dried. The roasting process begins by placing the coffee in a large metal pan over a fire at gradually rising temperatures. Stirring is done with a large wooden spoon, and the aroma and color are monitored. The roast is either light, with an acidic and fruity flavor, suitable for specialty coffee. Medium roast, with a balanced flavor between bitterness and acidity, is suitable for preparing Turkish coffee and espresso. Dark roast, with a smoky and dark cocoa flavor, is suitable for French and sometimes Arabic coffee.

A rich heritage and deep-rooted culture:

Coffee was first cultivated in Yemen in the 15th century. Recent historians say that the discovery of coffee is due to Sufis, who were worshippers who stayed up all night to worship. They began drinking coffee for long periods of time at dawn. Historians also mention three people who discovered coffee: Ali al-Shadhili, Muhammad al-Dhabhani, and Abu Bakr al-Aidaroos, who were Sufi scholars and jurists. Coffee began to spread throughout the Arabian Peninsula from that time, and the coastal city of Mocha became a center for the Yemeni coffee trade. Yemeni coffee made its way to the world in the 15th century.

Journey to the world:

Yemeni coffee began its global journey when the Ottomans completely expelled the Portuguese from the Red Sea coast in 1538 AD. They began a new era of trade across the Red Sea ports, starting with the port of Mocha, a name that later became a global brand, Mocha Coffee, meaning Yemeni coffee (as pointed out by Yemeni researcher Arwa Al-Khattabi). Later, in the seventeenth century, Westerners became aware of the great economic value that could be derived from the Yemeni coffee crop alone. They began visiting to learn about the economic nature of Yemen and the possibility of exporting. The first shipment of Yemeni coffee sailed from the port of Mocha to the Dutch centers in northwest India and Persia. The spread of high-quality Yemeni coffee led to increased competition for the port of Mocha by Dutch, French, and British companies. The Dutch established their first factory on the lands of the city of Mocha in 1709 AD, followed by France.

The Yemeni coffee trade flourished until the total production of coffee in the seventeenth and eighteenth centuries reached approximately forty thousand tons annually, of which Yemen exported approximately 30 to 35 tons. The fame of high-quality Yemeni coffee continued until the late nineteenth century, after which wars began that affected the global economy and many countries began to cultivate coffee. However, Yemeni coffee maintained its value and remained steadfast despite the circumstances.

Challenges facing Yemeni coffee:

Yemeni coffee faces many challenges that limit its production compared to other types of coffee. These challenges negatively impact its production, including:

Climate challenges:

Increased aridity and declining rainfall are affecting coffee farms, particularly those in mountainous regions. Yemen also suffers from a shortage of raw materials, including water, forcing farmers to reduce production and increasing desertification.

Economic challenges:

In Yemen, there is no government support or aid to increase coffee production, making it difficult for farmers to develop agricultural methods. Reliance on traditional methods affects production volume.

Political and security challenges:

The country lives in an unstable security environment, which hinders production and distribution. There are many problems with import and export, including unsafe land routes and restrictions on exports that make the process difficult.

Cultural and social challenges:

Given the current circumstances in Yemen, many farmers are forced to migrate to cities, reducing the number of farmers. Furthermore, farmers are simple people who do not understand quality-based pricing methods, which exposes them to exploitation by some traders.

Technical challenges:

Farmers rely on traditional farming methods that reduce production, while competitors use advanced technologies. There are no training centers in Yemen to replenish the workforce. Farmers are forced to educate their children, a method they inherited from their ancestors.

Marketing challenges:

Despite the history of Yemeni coffee, it is not marketed as a brand like Brazilian and Ethiopian coffee, and most farmers sell individually, which makes them unable to compete.

Yemeni coffee has remained stable and maintained its quality due to simple farmers who knew the value of the coffee in their hands and took good care of it. The farmer takes care of the Yemeni coffee tree as if it were a member of the family that receives special attention. That is why it is famous for its quality until now.

Why Yemenis?

Because Yamaniyat doesn't just provide Yemeni coffee, it also selects the finest Yemeni coffee beans that have withstood all challenges. We offer you Yemeni coffee that is as strong as the land in which it grew, so you can enjoy a cup of coffee that tells you the story of its resilience.