Yemeni coffee boom

Yemeni coffee has always been expensive due to the way it’s grown. It’s usually grown in difficult conditions, which means there’s lower production than most of the big coffee producers. The unique process of drying the beans in their skins is responsible for its unique flavour.

The best and most expensive coffee was previously exported, but this became challenging due to the war. Now, special coffee shops are opening up across Yemen serving local Yemeni coffee.

Ghaleb Yahya Alharazi is in charge of a 1,000 seat cafe in the capital, Sana’a.

Ghaleb Yahya Alharazi: "Our goal is to embark on a journey back to the glory days of Yemeni coffee, rediscovering its authentic culture and heritage."

It’s believed that coffee was first brewed by Sufi mystics. Today, it’s the most consumed beverage in the world after water.

Hussein Ahmed, who owns Mocha Hunters Cafe, says business is good.

Hussein Ahmed: "Due to the travel difficulties, if you could come to Yemen, it will cost you a lot of money and it is very hard to travel; Yemenis living abroad become more emotional, so they always buy Yemeni products, and I think it helps our business to become more popular among them."

Yemeni coffee is still traditionally made with drip or pour over methods. However, some people believe it’s more than the traditional method that makes it special.

A regular customer at Mocha Hunters Cafe, Adel al-Moaid thinks nothing compares to Yemeni coffee.

Adel al-Moaid: "I can instantly identify this coffee. I know that it originates from Haraz. I know it underwent fermentation, was dripped for serving, and that its intensity is 13. It’s like it has an ID card, and clearly, such a thing did not exist before."

For Yemeni people who live abroad, the special taste of the coffee offers them the comfort of home. With Yemeni cafes now offering their products online, direct sales from abroad have increased, which is supporting the recovery of Yemen’s coffee industry. View Less