Yemen Mokka Natural

Yemen 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 but produce large amounts of chaff. Depending on your coffee roasting set up, either of these things can cause issues. Expect undertones of baked pumpernickel bread, chocolate, bitter herbs, butterscotch, and spice — a dark sultry spiciness that pairs well with chocolate and desserts. 

It's a natural-process coffee and I roast it light -- not too far out of the 1st cracks (408 degree bean temperature). This is where you pick up the hoppy malty tastes of bread and butterscotch. It should not be sour, so you went too light if you're tasting that - 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.

Yemen 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. 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.

USA arrival September 2025