Yemen Coffee Beans

Yemen is where the commercial cultivation and trade of coffee began. From the port of Mocha in the 15th century, coffee spread first to the Ottoman Empire and then to the rest of the world, making Yemen the origin not just of some coffees but of the global coffee trade itself. The country's ancient heirloom varietals, many of them still unnamed and genetically distinct from anything cultivated elsewhere, have been growing in the terraced mountain farms of regions like Haraaz, Bani Mattar, and Raymah for centuries. They are dry-processed as a matter of tradition rather than choice, left to dry on rooftops and raised beds in the mountain air.

In the cup, Yemeni coffee is unlike almost anything else: intensely complex, with dried fruit, tamarind, dark spice, and a wine-like depth that reflects both the ancient genetics and the natural processing. Accessing it reliably is genuinely difficult. The ongoing conflict has severely disrupted infrastructure, export logistics, and quality control, and the market is unfortunately prone to fraud and mislabelling. When traceable, verified lots from Yemen do become available through trusted importers, they represent some of the most historically significant and cup-distinctive coffee in the world. Any lots we are roasting will appear below.

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