Yemen Premium Coffee Beans Sanaani Cupping Scores and Flavor Characteristics

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Property Characteristics

Farm: Small producers

Grade: Natural dried Arabica beans, no managing organization, no grading system

Region: Sana'ani

Country: Yemen

Altitude: 1,650 meters

Certification: No certification. All coffee is grown organically following ancient methods, without using chemical pesticides or other agents

Coffee Characteristics

Variety: 10 special local native Mocha varieties, mainly Jaa'di, Taffahi, and Dawairi

Processing System: Red ripe cherries dried on African Beds

Harvest period: Main crop harvest period from October to December, secondary harvest in some regions during April

Top Jury Descriptions: Cupping roast level at 60 seconds after first crack (Cinnamon)

Aroma/Flavor: Banana, spices, cinnamon, clove, bergamot, maple syrup, longan, chocolate

Acidity: Citrus, plum, cherry, tartaric acid

Complexity and Others: Rose perfume, fresh milk-like rich and mellow texture, heavy caramel sweetness, long-lasting fruit wine aftertaste

FrontStreet Coffee's Cupping Score and Overall Evaluation

Yemen Sanani green beans are full of wine-like acidity, with less woody notes and mainly fermented fruit aromas. The aroma is deep and the long aftertaste is the strength of Yemeni coffee. Recommended as pour-over coffee beans.

Yemen is located on the Arabian Peninsula of the Asian continent, very close to Africa - just across the Red Sea and the Gulf of Aden. However, other Arab countries do not produce coffee, so the world classifies Yemeni coffee as African coffee. Mocha is the export port of Yemeni coffee. Because it was difficult to name all the tiny sub-regions in coffee trade history, even though the coffee produced by these insignificant small regions was excellent, it was named after the export location. Nearby, including sun-dried beans from East Africa, were early exported from Mocha Port to various parts of the world. Today, Mocha Port has long been silted and disappeared, and many Ethiopian sun-dried beans are also named Mocha, such as the well-known Harar Mocha, because their flavor shares common characteristics with Yemeni coffee.

Yemen was the first country to use coffee as a cash crop. Legend has it that in the 6th century, Islamic Sufi pilgrims introduced it from Ethiopia. The most correct spelling should be Al-Mahka, which is the Arabic spelling. It grows on steep terrain with little rainfall, barren land, and insufficient sunlight. These unique and difficult conditions unfavorable to coffee growth have nurtured the irreplaceable Yemen Mocha. Most wild Yemeni beans are unmanaged, growing naturally, then maturing, falling, and drying. Farmers only do the work of collecting them. Overall, the style is "wild" or "natural" with earthy flavors and extremely high complexity. For some people, the spicy aroma is pungent, but regardless, you must find time to try it. If you deeply fall in love with it, that will be the beginning of a new coffee journey.

Yemen Sanani is located in the capital region, with coffee planted on terraces. There are wild varieties without verifiable documentation. The biggest characteristic of Sanani green beans is a fermented wine aroma. The calm and sufficient fermented wine aftertaste is not found in sun-dried beans from other countries.

Related recommendations: What is Mocha coffee? Yemen Mocha-Matari sun-dried beans are the true Mocha coffee beans of Yemen

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