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Yemen
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There is a long history of cultural cross over between Yemen and Ethiopia, but most consider Ethiopia to be the birthplace of the coffee tree, while Yemen was where coffee came into common use - initially in religious practices. The word qahwa originally meant wine, and Sufis in Yemen used qahwa as an aid to concentration and spiritual transportation. The port of Mocha was used by the Dutch East Indies Company as a bridge between Ethiopia and India, which brought some of the first coffee cultivation to Indonesia (hence the earliest known blend Mocha-Java). Yemen coffees are most commonly natural or dry processed, with the fruit being removed by millstone (the shriveled fruit husk being used to make a sweet, light drink the Yemenis call qishr). |
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The market names for Yemen coffee are:
- Mattari - the most well known. These are coffees from Bani Mattar which is a very high-altitude district west of the capital of Sana'a. This coffee tends to be acidic, complex and fragrant.
- Hirazi are from the next set of mountains west of Sana'a. These are just as acidic and fruity, but tend to be lighter in the cup.
- Ismaili describes a blend of coffees from various regions west of Sana'a. They are typically more balanced, less acidic and less complex, and usually include lower grown coffees from districts such as Rami.
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