Yemen and the Birth of Coffee

 Yemen is where coffee moved from a wild plant to a cultivated and consumed beverage. By the 15th century, coffee was being grown in Yemen’s highlands, where altitude, climate, and terraced farming shaped a distinct crop. These conditions produced beans with complex flavors that would later define Yemen’s reputation in the world of coffee. 

 Coffee gained prominence through Yemeni scholars and Sufi monks, who used it to remain alert during long nights of prayer, study, and meditation. From religious circles, coffee spread to towns and markets, becoming part of daily social and intellectual life across Yemen. 

 The port city of Mocha became the world’s first global coffee hub. From here, Yemeni coffee was exported to the Ottoman Empire, North Africa, Europe, and Asia. For centuries, Mocha was synonymous with coffee itself, and Yemen stood at the center of a rapidly expanding global trade. 

 For generations, Yemen maintained a near-monopoly on coffee exports, carefully guarding its plants and methods. Although coffee cultivation later spread to other regions, Yemen’s name remained permanently linked to coffee culture. Even today, the word “mocha” preserves this legacy. 

 Yemeni coffee is still grown using traditional methods: hand-harvesting, sun-drying on rooftops or terraces, and small-scale farming. These practices, passed down through generations, give Yemeni coffee its distinctive character and cultural authenticity. 

In modern times, Yemen’s coffee story has gained renewed attention. As described in The Monk of Mocha, Yemen is rediscovering its place in coffee history:

“Coffee’s true story begins not in cafés, but in Yemen — where it was cultivated, perfected, and shared with the world.”
Today, Yemeni farmers and entrepreneurs continue efforts to revive this ancient tradition and reconnect Yemen with its historic role in global coffee culture.