{"title":"Yemen","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"category-growing-regions\"\u003e\n\u003ch2\u003eGrowing Regions\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eThe most famous regions are \u003cspan class=\"SpellE\"\u003eSanani\u003c\/span\u003e, \u003cspan class=\"SpellE\"\u003eHarazi\u003c\/span\u003e, and \u003cspan class=\"SpellE\"\u003eMatari\u003c\/span\u003e. All of them are labeled “\u003cspan class=\"SpellE\"\u003eMoka\u003c\/span\u003e” (or \u003cspan class=\"SpellE\"\u003eMokka\u003c\/span\u003e, \u003cspan class=\"SpellE\"\u003eMocca\u003c\/span\u003e, \u003cspan class=\"SpellE\"\u003eMokha\u003c\/span\u003e) because that is the varietal of coffee plant which Yemen grows.  The only other place that grows Mokka is Ethiopia Harrar.  A farmer in Guatemala managed to harvest 8 pounds of Mokka and sold it for $505\/lb because of how rare it is to grow the varietal outside of the middle-east region.  All three regions are known for undertones of bitter herbs and cocoa, but the \u003cspan class=\"SpellE\"\u003eHarazi\u003c\/span\u003e is generally considered the most desirable region, and the Sanani is the most common (although no coffee from Yemen could really ever be considered \"common\")\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eRoasting Guide\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eNone of Yemen’s coffee is sorted by size or quality, which makes it tricky to roast and tricky to purchase. It produces very high amounts of chaff, and some of the beans are tiny, while others are large.  It is a natural-processed coffee and should be roasted like a natural Ethiopia.  Light roasts can often bring out tastes of blueberry or orange, along with notes of bread, hops, bitter herbs, and raspberry.   The darker you roast it, the more bitterness you find.  At a medium roast, Yemen coffee makes fantastic espresso, but the price and rarity of it makes it impractical to use as espresso in a commercial setting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"yemen-mocca-sanani","title":"Yemen Matarri","description":"\u003cp\u003eYemen coffees are wild and amazing, rich, heavy, chocolaty cups that keep you going back for more and more. Most Yemen is sold generically from the Sanani region and may consist of coffee from various farms, varietals, and even crop years all mixed together! This one is a traceable lot from a newly founded co-op in Yemen. The co-op operates in the Fair trade model, and is socially responsible -- which is almost unheard of for Yemen coffee.\u003c\/p\u003e\n\u003cp\u003eSo the price on this coffee is way out there and deserves an explanation. First, the taste of Yemeni coffee is distinct. Wonderful Malty quality (think guinness beer) -- grains and wheat that only a great Yemen will have. Besides this, there is chocolate, spices, and plum with a little bit of berry. So this coffee tastes like bread with chocolate chips. SECOND, Yemen is exporting very little coffee. So supply-demand is at play. THIRD, Yemen is a very expensive country to deal with. The anarchy, terrorism, and violence creates high risk in business dealings.\u003c\/p\u003e\n\u003cp\u003eNot all home roasting systems can handle Yemen. In general, Yemeni coffee beans are very small, but since they are not sorted by size, there are also large beans mixed in. The coffee produces large amounts of chaff. It is a natural processed coffee and should not be roasted too darkly. We roast it exactly like a natural processed Ethiopia. If you want less bitterness and more snappy acidity, pull it out after just a few snaps of the 2nd cracks, and its an exotic complex cup that emphasizes more of the sweeter tones and less of the bitter ones. If you like espresso, take it about 20 seconds into the slow second cracks. At that point, you have the most amazing cocoa-tasting espresso I’ve ever tasted (if only I could afford to give my coffeeshop customers 100% Yemen for their espresso, I surely would).\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886158424,"sku":null,"price":8.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/1660595468246.jpg?v=1738611895"},{"product_id":"yemen-mocca-matari","title":"Yemen Mokka Pearl of Tehana","description":"\u003cp\u003eYemen coffees are wild and amazing, rich, hoppy, chocolatey cups that keep you going back for more and more. The bean sizes range from tiny to large, there are broken beans, there are defects in here -- but that's every Yemen lot of coffee there is. And Yemen coffee is amazing.\u003c\/p\u003e\n\u003cp\u003eIn general, Yemeni coffee beans are very small, but since they are not sorted by size, there are also large beans mixed in. The coffee produces large amounts of chaff. Expect undertones of baked sourdough bread, chocolate, bitter herbs, butterscotch, and spice — a dark sultry spiciness that pairs well with chocolate and desserts. Air roasters will be fine. Some drum roasters will struggle.\u003c\/p\u003e\n\u003cp\u003eIt's a natural-process coffee and I roast it light -- not too far out of the 1st cracks (407 degree bean temperature). This is where you pick up the hoppy malty tastes of bread and butterscotch. There is some tart fruit in the background - it's a complex coffee. If you take it just into the rolling 2nd cracks, which tends to happen about 20 seconds into the slow second cracks, you have a rich cocoa-tasting espresso. a great half for your Mokka-Java blend, or a wild cup of coffee to drink as is.  If you want less bitterness and more snappy acidity, pull it out after just a few snaps of the 2nd cracks, and its an exotic complex cup that emphasizes more of the sweeter tones and less of the bitter ones.\u003c\/p\u003e\n\u003cp\u003eYemen is a natural process coffee which means it roasts fast and needs less flame. It is the mokka varietal which is very hard to grow and only naturally grows in Yemen and Ethiopia. I'm not claiming that Yemen is worth its price, but Yemen coffee is extremely dangerous to export, expensive to get through customs, and very rare. There is no other coffee in the world that tastes like Yemen, and so you just have to pay the price if you love the taste (which I do). It does NOT support terrorism. It supports the small farmers who are trying to make an honest living and need support.\u003c\/p\u003e\n\u003cp\u003eUSA arrival August 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890680408,"sku":null,"price":9.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/88d6656f-755c-4c8d-8be7-59547c6c9286_1.jpg?v=1755031820"},{"product_id":"yemen-ismaili-1","title":"Yemen Ismaili","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eYemen coffees are wild and amazing, rich, heavy, chocolaty, malty cups that keep you going back for more and more. Most Yemen is sold generically from the Sanani region and may consist of coffee from various farms, varietels, and even crop years all mixed together!   This one is new crop from the Ismaili region which is the most legendary and remotest coffee region in the country.   It is a traceable lot and part of a newly founded co-op in Yemen.  The co-op operates in the Fair trade model, and is socially responsible -- which is almost unheard of for Yemen coffee.\u003c\/p\u003e\n\u003cp\u003eSome customers have mentioned that they don't want to purchase this coffee because it could profit terrorists, but that is simply not true.  Amidst the civil war, terrorism, and all out anarchy going on in Yemen right now, are real people -- honest citizens who grow coffee and need a market to buy their harvest and go to desperate measures to get their coffee exported.\u003c\/p\u003e\n\u003cp\u003eIt is distinctly Yemen, meaning, no other origin of coffee is going to substitute for the taste you get out of this bean.  Wonderful Malty character (think of a dark stout beer) -- grains and hops flavor that only a great Yemen will have.  Then a nice chocolate taste, spices, and bitter herbs that rounds it all out.   SECOND, Yemen coffee is a dying export.  The trees are producing very little, and the country is exporting very little.  The mokka varietal in particular is not a high-producing varietal and is difficult to grow, and the drought and recent climate pattern in Yemen are squeezing supply further.  THIRD, Yemen is a very expensive country to deal with.  The anarchy, terrorism, and violence creates high risk in business dealings.  Many roads are impassable, especially in the remotest regions.  Every bag of coffee has to be x-rayed when it goes through US customs.  Lots of expense is involved in getting these beans out of Yemen and into America.\u003c\/p\u003e\n\u003cp\u003eNot all home roasting systems can handle Yemen.  In general, Yemeni coffee beans are very small, but since they are not sorted by size, there are also large beans mixed in.  The coffee produces large amounts of chaff.  It is a natural processed coffee and should typically not be roasted too darkly unless you want to drink it as espresso.   If you're up for the challenge, you will not be disappointed.  The grains, bitter herbs, dark fruits, and baking cocoa give this coffee a dark sultry spiciness that pairs well with chocolate and desserts and is quite an amazing mug.\u003c\/p\u003e\n\u003cp\u003eI am getting nice results at a variety of roast levels.  Roast it light, like a natural Ethiopia, and I'm tasting extra malt and grains, tart fruits (lemon berry), very satisfying medium body with a distinct chocolate beer aftertaste.  A few degrees darker brings out more of the chocolate notes and darker fruit (strawberry), spices like cinnamon, and thicker mouthfeel. Get close to the 2nd cracks, and it's like drinking a chocolate-coffee stout, with a fair bit of bitterness, but also smoothness and a clean aftertaste. Take it into the 2nd cracks and at that point you have a cocoa-tasting espresso (if only I could afford to give my coffeeshop customers 100% Yemen for their espresso, I surely would).\u003c\/p\u003e\n\u003cp\u003eUS Arrival September 2018\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072222359640,"sku":null,"price":9.85,"currency_code":"USD","in_stock":false}]},{"product_id":"yemen-mokka-khulani","title":"Yemen Mokka Khulani","description":"\u003cp\u003eYemen coffees are wild and amazing, rich, heavy, chocolaty cups that keep you going back for more and more. Most Yemen is sold generically from the Sanani region and may consist of coffee from various farms, varietels, and even crop years all mixed together! This one is a traceable lot from a newly founded co-op in Yemen. The co-op operates in the Fair trade model, and is socially responsible -- which is almost unheard of for Yemen coffee.\u003c\/p\u003e\n\u003cp\u003eSo the price on this coffee is way out there and deserves an explanation. First, the taste of Yemeni coffee is distinct. Wonderful Malty quality (think guinness beer) -- grains and wheat that only a great Yemen will have. Besides this, there is chocolate, spices, and juicy stonefruit and citrus (think nectarine, pear, tangerine). So this coffee tastes like bread with sweet fruit. SECOND, Yemen is exporting very little coffee. So supply-demand is at play. The mokka varietal is low producing and hard to grow. THIRD, Yemen is a very expensive country to deal with. The anarchy, terrorism, and violence creates high risk in business dealings.\u003c\/p\u003e\n\u003cp\u003eNot all home roasting systems can handle Yemen. In general, Yemeni coffee beans are very small, but since they are not sorted by size, there are also large beans mixed in. The coffee produces large amounts of chaff. It is a natural processed coffee and should not be roasted too darkly. We roast it exactly like a natural processed Ethiopia. But if you want to go a few degrees darker it brings out more of the chocolate notes, which I personally prefer. If you like espresso, take it about 20 seconds into the slow second cracks. At that point, you have the most amazing cocoa-tasting espresso I’ve ever tasted (if only I could afford to give my coffeeshop customers 100% Yemen for their espresso, I surely would).\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39464123498584,"sku":null,"price":8.15,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210617_204611482.jpg?v=1738611439"},{"product_id":"yemen-haraz","title":"Yemen Haraz Hawari","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eYemen coffees are wild and amazing, rich, heavy, chocolaty, malty cups that keep you going back for more and more. Most Yemen is sold generically from the Sanani region and may consist of coffee from various farms, varietels, and even crop years all mixed together!   This one is new crop from the East Haraz region from a group of Saut Farmers.  It is a traceable lot and part of a newly founded co-op in Yemen.  The co-op operates in the Fair trade model, and is socially responsible -- which is almost unheard of for Yemen coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Saut Farmers here grow coffee in the highlands at nearly 7,000 feet altitude. The native heirloom cultivars are watered through irrigation or stores of water deep underground and the coffee dries inside caverns. The rudimentary processing method and limitations of space combined with varieties of coffee not found outside of Yemen result in unique cup profiles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSome customers have mentioned that they don't want to purchase this coffee because it could profit terrorists, but that is simply not true.  Amidst the civil war, terrorism, and all out anarchy going on in Yemen right now, are real people -- honest citizens who grow coffee and need a market to buy their harvest and go to desperate measures to get their coffee exported.\u003c\/p\u003e\n\u003cp\u003eIt is distinctly Yemen, meaning, no other origin of coffee is going to substitute for the taste you get out of this bean.  Wonderful malty character (think of a dark stout beer) -- grains and hops flavor that only a great Yemen will have.  Hints of floral. Hints of banana. Hints of cocoa. Dried fruit like raisin. Some vanilla. Honestly, every time we brew it, its like tasting a new coffee. The tasting notes are all over the board, so I don't know what you're going to taste, but it won't be boring or ordinary.\u003c\/p\u003e\n\u003cp\u003eYemen is a very expensive country to deal with.  The anarchy, terrorism, and violence creates high risk in business dealings.  Many roads are impassable, especially in the remotest regions.  Every bag of coffee has to be x-rayed when it goes through US customs.  Lots of expense is involved in getting these beans out of Yemen and into America.\u003c\/p\u003e\n\u003cp\u003eNot all home roasting systems can handle Yemen.  In general, Yemeni coffee beans are very small, but since they are not sorted by size, there are also large beans mixed in.  The coffee produces large amounts of chaff.  It is a natural processed coffee and should typically not be roasted too darkly unless you want to drink it as espresso.   If you're up for the challenge, you will not be disappointed.  The grains, bitter herbs, dark fruits, and baking cocoa give this coffee a dark sultry spiciness that pairs well with chocolate and desserts and is quite an amazing mug.\u003c\/p\u003e\n\u003cp\u003eI am getting nice results at a variety of roast levels.  Roast it light, like a natural Ethiopia, and you'll get the most complexity and least bitterness. This is probably the way to go.  A few degrees darker brings out more of the chocolate notes and dried fruit, spices like peppercorn, and thicker mouthfeel. Get close to the 2nd cracks, and it's like drinking a chocolate-coffee stout, with a fair bit of bitterness, but also smoothness and a clean aftertaste. Take it into the 2nd cracks and at that point you have a cocoa-tasting espresso (if only I could afford to give my coffeeshop customers 100% Yemen for their espresso, I surely would).\u003c\/p\u003e\n\u003cp\u003eUS Arrival January 2025\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":44694906798367,"sku":null,"price":9.32,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250119_210756414.jpg?v=1740675216"},{"product_id":"yemen-mokka-pearl-of-tehana-peaberry","title":"Yemen Mokka Pearl of Tehana Peaberry","description":"\u003cp\u003eYemen coffees are wild and amazing, rich, hoppy, chocolatey cups that keep you going back for more and more. In general, Yemeni coffee beans are small, so these peaberries are even smaller than normal, but they roast evenly and behave as expected. The coffee produces large amounts of chaff. Expect undertones of baked sourdough bread, chocolate, bitter herbs, butterscotch, and spice — a dark sultry spiciness that pairs well with chocolate and desserts. Air roasters will be fine. Some drum roasters will struggle.\u003c\/p\u003e\n\u003cp\u003eIt's a natural-process coffee and I roast it light -- not too far out of the 1st cracks (407 degree bean temperature). This is where you pick up the hoppy malty tastes of bread and butterscotch. There is some tart fruit in the background - it's a complex coffee. If you take it just into the rolling 2nd cracks, which tends to happen about 20 seconds into the slow second cracks, you have a rich cocoa-tasting espresso. a great half for your Mokka-Java blend, or a wild cup of coffee to drink as is.  If you want less bitterness and more snappy acidity, pull it out after just a few snaps of the 2nd cracks, and its an exotic complex cup that emphasizes more of the sweeter tones and less of the bitter ones.\u003c\/p\u003e\n\u003cp\u003eYemen is a natural process coffee which means it roasts fast and needs less flame. It is the mokka varietal which is very hard to grow and only naturally grows in Yemen and Ethiopia. I'm not claiming that Yemen is worth its price, but Yemen coffee is extremely dangerous to export, expensive to get through customs, and very rare. There is no other coffee in the world that tastes like Yemen, and so you just have to pay the price if you love the taste (which I do). It does NOT support terrorism. It supports the small farmers who are trying to make an honest living and need support.\u003c\/p\u003e\n\u003cp\u003eUSA arrival July 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":51120979673375,"sku":null,"price":9.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/88d6656f-755c-4c8d-8be7-59547c6c9286_1.jpg?v=1755031820"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/yemen.jpg?v=1647829815","url":"https:\/\/happymugcoffee.mom\/collections\/yemen.oembed","provider":"Happy Mug","version":"1.0","type":"link"}