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Specialty Coffee Series: Africa—Yemeni Coffee | The Once World-Dominant Yemeni Mocha

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, As early as the late 17th to early 18th centuries, the first coffee beans that Europeans tasted actually came from Yemeni Mocha. For this reason, the term "Mocha" became synonymous with coffee—merely mentioning "Mocha" would evoke thoughts of coffee. However, three centuries later, Yemeni coffee is no longer the prolific producer it once was, with annual production reduced to around 10,000 metric tons, significantly less compared to other countries.

As early as the late 17th to early 18th centuries, the first coffee beans that Europeans tasted were actually from Yemen's Mocha. This is why the term "Mocha" became synonymous with coffee—whenever Mocha was mentioned, coffee would come to mind. However, three centuries later, Yemenese coffee is no longer as productive as it once was. Its annual output has dropped to around 10,000 metric tons, making it insignificant compared to other countries—a truly regrettable decline!

Yemen Mocha is one of the world's oldest coffees, and Yemen Mocha coffee is considered one of the finest coffees available to people worldwide. It has a unique taste, rich and fragrant, with acidity and a distinctive spicy flavor.

The Decline of Yemen Mocha Coffee Beans

Regarding the continuous decrease in Yemen Mocha coffee bean production, experts point to several reasons, including drought and water scarcity, continuously increasing cultivation costs, severe pest and disease problems, cheaper coffee beans from other countries, and more profitable profits from khat cultivation than coffee. These factors all indicate that growing coffee beans in Yemen is an extremely challenging endeavor.

This is mainly attributed to Yemen's varied terrain and climate, which has led to coffee being scattered across cliffs, valleys, depressions, plains, terraces, plateaus, and even mountains. The soil does not retain moisture easily, and the mountain air is dry with little rainfall—fundamentally not a suitable place for growing coffee.

However, Yemen has inherited the wisdom of its ancestors, planting coffee trees on steep valley slopes or in depressions, and using terrace farming methods to better preserve precious water. This allows coffee trees to grow in harsh environments, making the coffee flavor more diverse and cultivating a unique "wild taste," creating Yemen Mocha's specialty coffee beans full of "wild flavor."

Although Yemen's coffee varieties originated from Ethiopia, they have actually evolved into unique Yemenese varieties. Their richness is undeniable—only old Yemenese farmers can distinguish them based on cultivation environment and region, which is difficult for outsiders to understand. The main reason is that the bean appearance and flavor are actually quite similar to Ethiopian Harar and natural-processed Yirgacheffe, but Yemen's flavor is even more elusive and complex, adding a touch of mystery.

Yemen Coffee Growing Regions

Yemen's coffee growing regions are mainly concentrated in the northern highlands, with altitudes ranging between 1,000 and 2,400 meters. The elevation varies greatly, and the terrain is diverse. Several relatively well-known growing regions are as follows:

Mattari (also known as Matari): Located at altitudes of 2,000-2,400 meters, this is Yemen's highest altitude growing region and the most renowned coffee bean. When lightly roasted, it has distinct fruit fermentation flavors and red wine aroma, with noticeable sweetness and berry or citrus acidity. However, when dark roasted, it takes on another flavor profile, with distinct chocolate sweetness.

Sanani: Sanani is a general term referring to coffee from the regions surrounding the capital Sana'a. This region's flavor carries rich fruit notes, often with more pronounced ripe fruit and wild flavors than Mattari. However, it is currently extremely rare and quality varies, requiring special attention.

Ismaeili: With altitudes between 1,800-2,200 meters, located in central Yemen, this name is also a variety name. The beans are rounder than Mattari and slightly more complex, even with notes of cardamom, tobacco, and aged wood. Production is small and the price is expensive.

Conclusion

Yemen is the world's only region that produces entirely natural-processed coffee beans, because Yemen's geographical environment is harsh and quite water-scarce, making it impossible for Yemen to adopt the washed method for processing coffee beans. Generally, local farmers wait for coffee cherries to mature and fall naturally before collecting and processing them, which is why people often say that Yemen's coffee has a wild spirit.

The above is some relevant information compiled by FrontStreet Coffee

We hope this article helps everyone gain a deeper understanding of coffee