Yemen Mocca

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.

Roast Level: med
Tasting Notes: A true gem known for its unique and ancient flavor profile. It offers a medium body with a pronounced acidity that brings vibrancy to the cup. You’ll experience intriguing and exotic notes of dried fruit, specifically raisins and apricots, along with a hint of spiciness, often reminiscent of cardamom. Its sweetness is reminiscent of brown sugar or molasses, adding depth to the flavor. The finish is memorable and lingering, making Yemen Mocca coffee an exceptional choice for those seeking a rare and distinctive coffee experience with historical significance.
Mild acidity, peach, blueberry, maple, and herbal, smooth mouthfeel, deep rich flavor
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

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