Height of the mountains of Yemen:
Yemen is famous for its towering mountains, including the highest peak in the Arabian Peninsula, Jabal Shu'ayb, which reaches 3,666 meters. Therefore, most coffee crops are grown high in the mountains. The mountains suitable for coffee cultivation are between 1,500 and 2,000 meters above sea level. Because altitude affects the flavor of coffee, Yemeni coffee is distinguished by its complex flavor due to the nature of the environment in which it is grown.
From the top of the mountains to your cup of coffee:
Altitude isn't just a geographical factor; it's the secret behind those complex, deep flavors you love. The coffee cultivation journey begins with placing the coffee beans in small nurseries under mineral-rich soil. They're left to grow a little and then transported to the tops of towering mountains, ranging in height from 1,500 to 2,500 meters. These highlands provide a cool climate at night and warm during the day, allowing the coffee beans to ripen slowly. After the coffee beans grow, farmers begin the harvest season. The fruits are hand-picked, the ripe ones are selected, and the unripe ones are left to ripen. The coffee beans are then dried in the sun on the roofs of farmers' homes and covered at night to protect them from insects. Then the packaging and export process begins.
The most famous mountains in Yemen for growing Yemeni coffee:
The most famous mountains that are famous for growing Yemeni coffee are:
- Haraz
Location: West of Sana'a Governorate, in Manakhah District.
Elevation: 1800 to 2400 meters above sea level.
Flavor: Complex flavors include chocolate, caramel, and spices.
Reputation: It is considered one of the finest types of Yemeni coffee, and is exported to global markets.
- Bani Matar Mountains
Location: West of Sana'a.
Elevation: up to 2500 meters above sea level.
Flavor: Grape-like acidity, with aromatic aroma and fruity notes.
Reputation: It is considered one of the most sought-after types of Yemeni coffee in global markets.
- Khawlan
Location: East of Sana'a, in Khawlan District.
Elevation: 1500 to 2200 meters above sea level.
Flavor: Complex flavors combining citrus and floral notes, with a hint of dark chocolate.
Reputation: It is considered one of the oldest and finest types of Yemeni coffee, and is highly regarded in local and international markets.
- excelled
Location: Al Hudaydah Governorate.
Elevation: ranges from 700 to 1500 meters above sea level.
Flavor: Low in caffeine, with high sugar and fat content, giving it a smooth taste.
Reputation: It is considered one of the finest types produced in the Bura region.
- Yafa Mountains
Location: The far south of Yemen, in the Yafa region.
Elevation: 1800 to 2200 meters above sea level.
Flavor: Fruity flavors with balanced acidity.
Reputation: It is considered one of the most expensive types of coffee in Yemen, and is grown on mountain terraces.
The effect of altitude on coffee flavor:
The height of the mountains in Yemen affects the flavors of Yemeni coffee beans, and its effect is very clear in the flavor of Yemeni coffee:
- acidity
Acidity is greatly affected by altitude. The higher the altitude, the higher the acidity. Grains grown in higher mountains are more acidic, such as Haraz coffee.
- Fruity and floral flavors:
Yemeni coffee beans grow slowly in the high mountains, which allows the flavors to develop and become more pronounced. The coffee beans grown in the high mountains tend towards fruity flavors such as berries and cherries, and also their flavors tend towards the flowery flavor of jasmine.
- Consistency:
Because they grow slowly, they absorb more of the rich soil's nutrients, making their beans denser and firmer, resulting in rich, deep flavors. Coffee at lower altitudes has a lighter body and is less deep and complex.
- Sweetness:
Yemeni coffee beans grow slowly in the high mountains, which allows the sugars to accumulate better. Therefore, coffee grown in the mountains is sweeter, which increases the sweetness of the coffee.
- Gallbladder:
Because it is exposed to cold climates in the high mountains, this makes it less bitter and increases the complexity and depth of its flavors.
Examples of Yemeni coffee:
Ben Jebel Bani Matar: Its altitude is from 2000 to 2500 meters. Its flavors are acidic and fruity, and its texture is rich.
Ben Khawlan: Its altitude ranges from 1500 to 2200 meters. Its flavors are floral and its acidity is balanced because it is at a lower altitude than Beni Matar.
Ben Haraz: Its altitude ranges from 1800 to 2400 meters. Its flavors are complex, combining fruits, spices, and chocolate.
Why is Yemeni mountain coffee the best?
Coffee grown at high altitudes has an ideal environment that makes it unique. In the high mountains, the air is cleaner and there are fewer insects in these areas due to the cold weather. This makes the use of pesticides almost non-existent. Also, growth at high altitudes is slow due to the low temperatures. This slowness allows Yemeni coffee to better absorb nutrients in the soil and develop its flavors to be deeper and more complex.
The acid content of Yemeni coffee beans grown in the mountains is higher due to the moderate temperatures during the day and the cool temperatures at night. This temperature difference gives the coffee a pungent, acidic flavor. Coffee beans grown in the highlands are denser, richer, and more aromatic due to the low oxygen content at high altitudes. The lower the oxygen content, the higher the density.
Types of Yemeni coffee grown in the mountains:
The type of coffee grown in Yemen is Arabica, which originated in Yemen. It is called Arabica because it was discovered in an Arab country. This type is one of the finest and most luxurious types of coffee in the world, accounting for approximately 60-70% of global production. The mountainous environment enhances the complexity and prominence of the flavors of this coffee, as well as enhancing the acidity of the coffee.
Types of Arabica include: Mocha, Khawlani, Harazi, and Yafie.
But why was Arabica specifically chosen for cultivation in mountainous areas?
Because it can withstand high altitudes, it has complex flavors, and its grains are denser and firmer, all of which is enhanced by its cultivation in the mountains.