In Yemen, the stimulating effect of the coffee has been discovered.
- Wild-growing coffee from Ethiopia was cultivated in Yemen more than 500 years ago.
- The word Mocha comes from the port town of Mocha (المخا al-Muchā, Mokha).
- From there Yemen coffee from the late 15th century was exclusively traded.
- In the centrally located highlands at heights of 1,000 to 2,500 m Yemen coffee is still cultivated in the same way
- Completely organic cultivation
- In 2011, Yemen exported 2,500 tonnes of coffee, but there are attempts to revive the cultivation.
- Tastefully, the coffee brings a mixture of full acidity and spicy sharpness. It is mild and yet highly aromatic.
Yemen Coffee: Traditional Preparation
Is the most common coffee drink in Yemen. Instead of the coffee beans, the broken coffee husks are cooked together with ginger and cardamom for hours, then sweetened and usually drunk at home in the morning.
- 1.000 g Arabica beans
- 150 g dried ginger
- 100 g cinnamon stick
The beans are only slightly browned in a pan, after cooling crushed in a mortar with the spices. Bring the water in the Jamana (Yemenite coffeepot) to the boil and add 4 heaped tsp. Simmer for 15 min and then serve in the glass.
The Jamana is a further development of the Ethiopian Jebena.
darker roasted coffee beans, add cardamom to the other spices and prepare with the traditional Turkish coffee cezve.
Bedouin variant: only light roasted Yemen coffee beans mixed with green cardamom at a ratio of 2 to
Medium roasted coffee with cardamom and cream.
Light roasted coffee with ginger and cardamom.
Medium, light roasted coffee and cascara with cardamom, ginger and cinnamon.
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