Yemen Coffee • History, Cultivation and 8 Recipes • Bunaa

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

Advertisment

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

Qishr

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.

Qahwa Sana’a ni – “Wine of Prophets”

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.

View this post on Instagram

A post shared by Bunaa (@bunaa.de)

Qahwa turky

darker roasted coffee beans, add cardamom to the other spices and prepare with the traditional Turkish coffee cezve.

Qahwa Arbi

Bedouin variant: only light roasted Yemen coffee beans mixed with green cardamom at a ratio of 2 to

Advertisment

Mofawar

Medium roasted coffee with cardamom and cream.

Rada’ey

Light roasted coffee with ginger and cardamom.

Jubani

Medium, light roasted coffee and cascara with cardamom, ginger and cinnamon.