Try your hand at home roasting our Yemeni coffee.
Recommended coffees: The Pearls of Al Qafr is a versatile coffee, which makes an especially intense dark roast. The Al Wudiyan Valley is relatively bright and high toned. The Farm Blend is excellent, rustic and traditional. And the Java Mountains is for a Mocha-Java blend.
Your green coffee options:
If you want to learn more about these regions or these coffee mills (e.g. Haraaz Cooperative, Rayyan Mill, or Pearl of Tehama) visit our learn page.
More information on the Haraaz Cooperative:
The Haraaz Cooperative™ is the name we use at Al Mokha to describe the fantastic work of Shabbir Ezzi. He has been operating in Yemen since 2006, and we have worked with him since 2014.
He sources his coffee from a combination of about 800 registered farmers (reserve quality) and also from trusted collectors more generally (regular quality).
For the registered farmers, Shabbir provides them with an ID, so he can directly ensure that they are paid fair wages and their hard work is rewarded. He even has an incentive program in place, where the more coffee you produce, the more you earn per pound. These growing wages (better than linear!) prove a strong incentive to work together and build relationships for the long term.
These are good principals but there is far more than that. In the eastern Haraaz Mountains where the cooperative is based, the economics of coffee have improved so much that farmers have chosen to uproot qat—a cash crop and mild narcotic plant—and replace it with coffee. This change reflects how farmers can make more money and live a more dignified life producing coffee. In fact, Shabbir has been so successful, that all the qat has been uprooted.
General Info: As a green coffee, understand that Yemen's is not the typical lot of consistent beans that are identical from shipping container to shipping container. Rather, Yemen's coffee lacks such aesthetic uniformity and instead has a beauty of its own: the beans are smaller and varied in size. This showcases their authenticity, old-world cultivation, and natural processing of 10 - 20 days drying in the sun after harvest.
The magic of Yemen is not the volume of consistent coffee over time but rather the story that each batch and each harvest tells. In Yemen there are 100,000 farmers producing on average 115 kg of coffee annually per farmer. These are backyard, terraced gardens on Yemen's steep mountain slopes. When you roast and enjoy this coffee you will inevitably appreciate and understand the incredible process that brought this coffee from farmer to your cup.
Bulk Free Coffee: For every 10 bags of green coffee get 1 bag for free. Write in cart notes what you want.
Veteran-owned small business Washington, DC S Stability Certified
Thank you for submitting a review!
Your input is very much appreciated. Share it with your friends so they can enjoy it too!
Our home roasting adventure started over a decade ago. I bought green beans thinking I was buying eco friendly. That batch was roasted in an old air popcorn popper and we've been roastig our own ever since. We've upgraded our equipment and knowledge, learning more about the regions producig the flavor profiles in our beloved espresso blends. I bought my first batch of Yemeni beans from my primary source and fell in love. We added just a bit which offered a wonderful richness and depth. I was hooked, went to buy more but they were (understandably) sold out. A quick search led me to Al Mokha. I love all things about the company's vision and mission. The customer service and shipping is excellent. Most of all, the coffee is simply superb. Thank you Anda!
I've been roasting my own green beans on a Behmor for almost 10 years now. I've always enjoyed coffees from Yemen when I could find them. I've sampled most of the offerings from Al Mokha and have never been disappointed. This is amongst the best coffee I've ever had. Delivery is speedy, ordering is hassle free, and communication is excellent. I will continue to purchase these beans.
Al-wudiyan valley is by far one of the best beans I've got to work with. The beans had a beautiful satiny texture with an unbelievable oil only after a few days. The longer it rest the more the flavor notes intensifies. My favorite method of brewing this one is a Hario pour over with the cloth filter.