Yemen Green Coffee Export Review

Article summary:

• Yemen was the first country to commercially cultivate coffee and the first to use irrigation in its production; coffeehouse culture spread from the port of Aden through the Ottoman empire.
• The arid, water-scarce climate and locally adapted heirloom varieties produce spice-forward, deep flavor profiles that command premiums even at lower grades.
• Coffee exports total roughly $14M annually, with about $7M going to Saudi Arabia; the U.S. is the fastest-growing market at about $480K in export value.
• Roughly 60% of Yemeni coffee is exported, 40% consumed domestically. Production is volatile due to civil war, water scarcity, and competition from qāt.
• Natural (dry) processing dominates, with cherries often dried on flat stone rooftops in the highlands.
• Five main growing regions: Bani Mater, Bani Hammad, Bura’a, Haraaz, and Haimateen — Haraaz is among the most prized, with centuries of cultivation and traditional spate irrigation.
• Common heirloom cultivars include Tuffahi, Dawairi, and Udaini, often grouped as “Yemenia” or simply “heirloom” since they aren’t always genetically distinct in research databases.
• Small production volumes make filling a 40,000-lb container difficult, so much specialty Yemeni coffee is air-freighted.
• Royal Coffee has worked almost exclusively with the Muslot family for over 30 years and recently secured small airfreighted lots — including anaerobic naturals and washed coffees — through Fatoum Muslot’s Pearl of Tehama.
• Harvest runs October–February; U.S. spot availability ranges May–December. Forward contracts are common given how little is available.

Yemen Green Coffee Export Review

Yemen has one of the oldest histories as it relates to coffee; it was the first country to commercially cultivate the crop, and the first to integrate irrigation into its production to combat frequent drought. Once coffee moved from Ethiopia to the port city of Aden, and was accepted into Sufi monasteries, coffee and coffeehouse culture spread quickly throughout the Ottoman empire, which encompassed Yemen at the time. Yemen at one point was one of the richest nations in the world but due to natural disasters and political tension, it now remains aid-dependent and war-torn. 

The country’s climate is dry and arid, contributing to its unique coffee flavor, prized throughout the world. Even lower grade Yemen’s coffee trades at extraordinary premiums, in part due to low production volumes, high demand, and the challenges presented in exporting the commodity. The  

Export Stats  

Exports sit around 14 million dollars with almost 7 million dollars of that going to Saudi Arabia. The is U.S becoming the largest growing market, which sits at 480K dollars in coffee export value.  

The value chain in Yemen is driven by private sector actors that support production, processing and commercialization of coffee. Roughly 60% of Yemini coffee is exported while the other 40% is consumed internally. Production has been very volatile given the civil war and geopolitical issues that have risen over the years  

Production  

Water is a huge factor that determines production in the country, its water-impoverished and most of the water goes towards the production of qāt, a plant that is commonly consumed as a social activity and stimulant which is considered a controlled substance in some countries. It has dominated agriculture in the region over coffee.  

Due to the low amount of water in the country, natural (dry) coffee processing the most common practice for in the region. Often drying happens on the flat stone rooftops in the highlands during the harvest season. Cherries are laid out for several weeks before the next step of the processing takes place.  

The arid climate and locally adapted varieties contribute to spice forward and deep flavor profiles. Coupled with natural processing, the country is renowned for its distinctive flavor notes. Increasingly, specialty coffee drinkers across the world are beginning to recognize and appreciate the historic significance and flavor profile of coffees from Yemen.  

Growing Regions 

There are five main growing regions Bani Mater, Bani Hammad, Bura’a, Haraaz and Haimateen.  

Haraaz is one of Yemen’s most popular and more prized growing regions in the country. The region has been growing coffee for centuries and benefited from a traditional irrigation system that was developed atone dams, covered cisterns, terraces carved into mountains and an entire spate irrigation system that is able to turn floods into a water source.   

https://globalresiliencedesign.com/news/355/from-yemens-ancestral-systems-to-todays-resilience/ 

Cultivar 

Yemeni has many heirloom cultivars as it is one of the most genetically diverse places for coffee, producing mostly arabica but some robusta as well. Over the years they have been selected with meticulous precision to ensure flavor and resistance against the changes in weather conditions. 

 The most common Yemeni heirloom cultivars include Tuffahi, Dawairi and Udaini. Tuffahi, is known for its mild acidity and sweetness, this is often a more approachable flavor profile. Dawairi creates complex wine-like cups deep fruit characters, this one of the more distinctive cultivars. Udaini is another heirloom cultivar named after the Udain region. It delivers deep and rich flavor with earthy flavor notes and a thick mouthfeel.  

These heirloom cultivars are highly regarded by the people that grow them. With that being said, you might not find it on research organizations such as World Coffee Research and because of this, these plant types are possibly not always genetically distinct, often referred to collectively as Yemenia or simply “heirloom” varieties. 

Logistics 

As one of the only coffee-producing countries not a member of the International Coffee Association (ICO) it can be difficult to trace the amount of coffee being exported out of the country. Production size is also an important factor; it can be difficult to fill a shipping container (approximately 40,000 lbs) of high-quality coffee. Many coffees sourced from Yemen are air freighted to avoid this challenge. 

Most of Yemen’s coffee exports head straight to the Kingdom of Saudi Arabia, the United States, and Japan. Saudi Arabia is willing to pay the high price point that Yemeni coffee fetches, combined with the short travel distance and an up-and-coming specialty coffee scene, making it an ideal customer for Yemeni coffee producers.  

Much of the coffee production is consumed internally. However, due to economic decline, inflation, and currency depreciation farmers are often pushed to abandon coffee and move towards other cash crops.  Transportation conditions are also a huge question mark for logistics, as active conflict in and near growing and export regions has caused continuous deterioration, making it extremely difficult to move product. Financial issues also come up in the form of investments. Banks consider Yemen a high-risk area because of the active conflict and economic instability making loans difficult to obtain for producer.  Investments in coffee production by the private sector and non-profits have been overshadowed by emergency aid. Even when aid for coffee productions comes through, it is not consistent enough to make any real impact on the industry (Yemen export potential report).  

Royal Coffee Availability: 

Availability for this origin is incredibly rare. Royal Coffee has worked almost exclusively with the Muslot family for over thirty years, importing a shipping container or two annually of classically produced natural specialty coffee. 

Recently, through Fatoum Muslot’s organization Pearl of Tehama, Royal has secured small quantities of extraordinary Yemeni coffee, imported via airfreight. These selections include anaerobic naturals and washed coffee. The challenges of producing and exporting these super-specialty lots are extraordinary, but they provide a rare chance to taste and educate consumers on the origins of coffee production. 

Yemeni coffee typically harvests in the northern hemisphere’s winter between October and February. Export timelines are extremely variable, however, and spot availability in the United States can range anywhere from May to December. With such small quantities available, many roasters opt to book forward contracts, before coffee arrives. Contact your trader to discuss if this is an option that works well for you, so you don’t miss out on some of the world’s rarest, most historic, and delicious coffee.