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FROM THE FARMER TO YOU

The company has developed business processes and models through which it seeks a rational investigation of the principles behind organic farming methods and farmers' improvement programs.

In order to feel the human heart beating behind the process, our associates and teams carry out a practical supervision of all stages of coffee production to reach people in the best possible way. They trained workers to pick coffee fruit, sort and dry it, while maintaining the best guidelines. Our employees and staff also provide recommendations and training courses for coffee growers in nearby areas, to ensure the extreme quality of the final product provided to people.

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“YEMEN COFFEE IS THE ANCESTRAL WILD FRUIT THAT MOST OF WHAT WE DRINK TODAY ORIGINATES FROM”

THE FARMERS & THE LAND

The farmers who inherited the trade from parents and grandparents for hundreds of years have their own coffee farms in Haraz that sit at altitudes from 1500m to 2450m above sea level.

 
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COUNTRY PROFILE

Size -527,968 sq km

Capital City - Sanaa

Main Port Cities – Aden- Hodeidah

Population - 27,392,779 (estimated July 2016)

Language/s Spoken - Arabic (official)

PRODUCER PROFILE

Population Involved in Coffee - approx. 600,000 Average Farm Size - 0.25–1 hectare

Bags Exported Annually - 300,000 bags

COFFEE PROFILE

Growing Regions - Bani Mater, Bani Hammad, Bura’a, Haraz, Haimateen Common Varieties -Dawairi, Jaadi, Tuffahi Processing Method/s -Natural Bag Size – 64 kg Harvest Period - October–March Typical Arrival - Varies

YEMEN COFFEE HISTORY

Most agree that the original coffee plants were native to the western regions of Ethiopia. Coffee was recorded as a beverage as early as the 6th century, utilized by the Ottoman Empire. It was in Yemen, however, that these plants were finally cultivated and developed into the beans and beverage that we know today. History records Sufi monasteries on the southern tip of the Arabian Peninsula processing Yemen coffee over 500 years ago. The Yemen farmers took advantage of the unique terrain of their country, with climate and environment conditions not that ideal for growing other plants.

 

For 200 years, Yemen was the only source of coffee. Originally the primary mode of travel was by camel, but later, this Arabic Coffee was named after the Mocha Port, which is on the coast of the Red Sea, from which these were eventually shipped. By 1650, coffee became popular in Europe, spawning the beginning of coffee shop and café businesses.

 

PROCESS

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COLLECTING  METHOD

Cherries are picked carefully by hands, collected direct from farmers, in red, pink and yellow grains.

DRYING METHOD

By the Neutral Method (not washed) the cherries are laid on wire mesh beds with a layer of Palm mats for exposure to natural sunlight, till reach desirable moisture level.

PACKING METHOD

In ecological plastic bags which are extremely strong and have high oxygen and moisture barrier properties to seal the freshness of green coffee throughout the supply chain and storage, covered with an outer burlap jute bag. We keep an excellent packaging method, offering superior aroma retention and smell barrier very suitable for green coffee beans.

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Mokha King Coffee - CA (Headquarters)

Mississauge, ON, Canada

Write us: canada@mokhakingcoffee.com Talk to us: +1 514 573 5253

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Mokha King Coffee - UAE

Dubai, UAE 

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Mokha King Coffee - YE

Sana’a, Yemen

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