Yemen Coffee: Processing Methods in Yemen Coffee Regions and the Aroma and Flavor of Pour-Over Yemen Mocha Coffee

When discussing Yemeni coffee, people immediately think of rich, wild-flavored natural processed beans. Yemeni coffee farmers have continued to follow traditional cultivation methods passed down from their ancestors since ancient times. Due to Yemen's rugged terrain, which makes cultivation difficult, and scarce rainfall, farmers mostly choose to grow coffee on terraces or in low-lying areas.

Yemen

According to FrontStreet Coffee's research, Yemen is one of the countries with the longest history of coffee cultivation in the world, having had a profound impact on global coffee cultivation and popularization. After coffee was first discovered in Ethiopia, it was brought to Yemen by devout Muslims and spice merchants from the Arabian Peninsula.

Coffee was first transplanted to Yemeni soil in the 17th century. The Arabs not only drank coffee themselves but also engaged in coffee trade with Europe, attempting to monopolize the coffee market. It was through these trade routes that coffee gradually became known and accepted by more people. By the mid-17th century, the Dutch transplanted Yemeni coffee to Java Island and began developing coffee cultivation there, subsequently spreading coffee to other countries.

According to legend, the Islamic father of Yemeni Mocha, Shadhili, was influenced by the tea culture of China's Ming Dynasty and developed coffee into a stimulating beverage. Due to Islam's prohibition of alcohol, the emergence of coffee drinks provided people with a new lifestyle alternative, making it widely popular. However, regrettably, Yemen's coffee culture is no longer as prosperous as it once was. There are many reasons for this phenomenon, including natural disasters, drought, severe pest infestations, high cultivation costs, cheap imported coffee prices, and farmers' preference for growing the more profitable khat plant. These factors have collectively contributed to the current state of Yemen's coffee industry.

Yemen Coffee Processing Method (Traditional Natural Processing)

Yemen is the only coffee-producing region in the world that exclusively uses natural processing for all coffee beans. Its traditional water-saving processing method has remained unchanged since Europeans fell in love with wild Mocha in the 17th century. This is related to Yemen's extremely dry climate, where coffee is mainly cultivated in the central highlands, with annual rainfall far below the optimal amount for Arabica coffee.

Although Yemeni coffee grows on steep slopes with little rainfall, poor soil, and insufficient sunlight, these harsh growing conditions have produced the irreplaceable Yemeni Mocha. Its main producing regions include Sanani, Mattari, and Isma'ili.

The Mattari region is located in the highlands west of the capital, at elevations between 2000-2400 meters. It is the highest-altitude coffee-producing region in Yemen, but also the most remote with inconvenient transportation. Farmers often have to wait a period of time after harvesting before they can transport the coffee out. Due to the water-scarce environment, farmers have been unable to introduce more advanced washed processing methods, which makes the wild aroma of Yemeni coffee even more intense. Yemen has thus become the best choice for experiencing ancient flavors.

In the central highlands of Yemen, mountains rise and fall with rugged and steep terrain. Small farmers adopt a scattered planting method, growing coffee on steep slopes, terraces, or cliffs. The varying water, soil, and microclimates result in different aromatic components.

Yemeni farmers' natural processing method is relatively crude compared to Ethiopia's refined natural processing. Yemeni farmers directly spread coffee beans on rooftops to dry. This processing method is also the main reason for the particularly intense wild flavor of Yemeni coffee. Yemen's ancient natural processing method includes manual harvesting of fully ripe coffee beans, direct drying, and regular turning to maintain even drying. After about twenty days, the outer pulp and skin are removed to extract the coffee beans.

The Yemeni Mocha coffee from FrontStreet Coffee comes from the Mattari region. Yemeni coffee is rich, complex, wild, and full-bodied, with strong fermentation notes and low acidity. Due to its uncertain rainfall patterns, Yemeni coffee is unpredictable, and it would not be an exaggeration to call it the most special coffee in the world.

FrontStreet Coffee: Yemen Mocha Mattari Coffee Beans

Region: Mattari
Altitude: 1300-1900 meters
Varieties: Typica, Bourbon
Processing: Natural Process
Flavor: Balanced, chocolate, long-lasting finish, caramel sweetness

FrontStreet Coffee's Brewing Parameters for Yemen Mocha Mattari

Dripper: KONO
Water Temperature: 88-90°C
Coffee-to-Water Ratio: 1:15
Grind Size: Medium-fine grind (73% pass-through rate with China #20 standard sieve)

The brewing method uses a three-stage extraction. Bloom with twice the amount of water as the coffee grounds—that is, bloom with 30g of water for 30 seconds. When the water level drops to just before exposing the coffee bed, continue pouring in a small circular motion until reaching 125g, then segment. When the water level drops again to just before exposing the coffee bed, continue pouring until reaching 225g and stop. (Timing starts from the beginning of blooming) The extraction time is 2 minutes. The brewing technique for both types of beans should be kept as consistent as possible.

Characteristics of Yemeni Coffee Beans

When this coffee bean is unground, FrontStreet Coffee detects a peanut-like aroma emanating from the coffee beans. After grinding, it releases a caramel-like sweet fragrance. When slurping, the taste is richly layered with intense dark chocolate flavor. In the finish, a hint of grape acidity can be perceived. Additionally, the aftertaste is long-lasting, mouth-watering, sweet, and round. Finally, when the temperature slightly decreases, spicy and berry flavors can be tasted.

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