A Medium Roast coffee. Rich, heavy-bodied with chocolate and wine flavours and a citrus acidity. Very good as an after-dinner coffee or Turkish coffee.
Often considered to be the mother of all coffees. Soon after the discovery of coffee in Ethiopia, the coffee shrub made its way to Yemen where it was written about by the mystic Sufis as far back as the 15th century. As the cultivation of coffee increased in Yemen exporting began from the ancient port of Al-Makha (it is to this port the modern term “Mocha” traces its origin.) Soon raw beans were smuggled out of Yemen and these Yemen coffee beans gave birth to what we see today as multiple varietals of coffee grown all over the world.
In Yemen coffee is traditionally grown at high elevations in harsh environments receiving little rainfall. As a result the varietals that develop in Yemeni coffee have to survive a harsh climate. They are the result of centuries of adaptation to these unique conditions - thus the varietals themselves are unique to Yemen. In addition the added stress of these conditions on the plants increases the amount of nutrients and sugars pushed to the cherries which ultimately increases cup complexity. Due to the lack of rainfall, Yemen coffee has always been sun-dried (natural) further increasing the sweetness of the cup.
The beans are small and rounded.