Coffee was first cultivated and traded here, on terraces carved into arid mountains, and the port of Mocha gave its name to a flavour and a drink. Yemeni coffee is grown from ancient local landraces with almost no water, dried as naturals on rooftops, and it tastes like nowhere else: deep dried-fruit and winey notes, warm spice, dark chocolate, a wild fermented edge. It is rare, laborious, and historically priceless — a living link to coffee's beginnings.
Coffeesfrom Yemen
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The word 'mocha' comes from Yemen's Red Sea port of Mokha, once the centre of the entire global coffee trade.
If you like Yemen, try
🇮🇩 Indonesia
Earthy, full-bodied, savoury — the wet-hulled outlier.
Shares 3 flavours
🇰🇪 Kenya
Blackcurrant, structured acidity, and rigorous quality control.
Shares 2 flavours
🇬🇹 Guatemala
Volcanic, layered, complex — chocolate, citrus and gentle spice.
Shares 2 flavours
🇧🇴 Bolivia
Caranavi's cloud farms — tiny, high, and quietly brilliant.
Shares 2 flavours