Yemenyoon's Cultural Vision: Yemeni Coffee, a Renewed Legacy Yemeni Mocha The First Sip That Delighted the World

Yemenyoon's Cultural Vision: Yemeni Coffee, a Renewed Legacy

Yemeni Mocha: The First Sip That Delighted the World

The coffee tree was discovered in Yemen as part of its unique and rich natural environment. However, there is no precise historical record indicating when Yemenis began cultivating the coffee tree and cherishing its enchanting fruit. It is believed, however, that coffee cultivation dates back to ancient Yemen during the Kingdom of Saba, which flourished in the first millennium BCE and extended its borders across the Arabian Peninsula and East Africa.

The lands of the ancient Kingdom of Saba, which encompass present-day Yemen and its natural and historical extensions in the highlands of the Arabian Peninsula and Abyssinia (modern-day Ethiopia), were home to the coffee tree. This has sparked a debate among experts about the original birthplace of coffee: was it Yemen or Abyssinia? However, this debate is largely academic, as the coffee tree originated within the boundaries of the ancient Kingdom of Saba, rendering the exact point of its discovery a secondary and less significant matter.

Yemenis have used coffee throughout various stages of history. Historical evidence suggests that their method of using roasted coffee dates back approximately a thousand years. However, it is likely that coffee had different uses from what we know today, such as in herbal medicine, for which Yemen was renowned, as well as in the perfume industry. Places serving coffee in Yemen were historically called “Maqahiya,” a term that later evolved into “Maqha” (café), with the plural being “Maqahi.” Over time, this terminology spread globally.

The word “Qahwa” in classical Arabic originally referred to wine, as noted in Arabic dictionaries. Its meaning later extended to include other beverages, such as milk. Additionally, it was used as a term to describe those living in affluence in fertile lands. As cited in Lisan Al-Arab: "Indeed, he lives in a state of 'Qahi' life, meaning luxurious, with evident comfort and prosperity (القُهُوَّةِ والقَهْوةِ), and they are called 'Qahiyoon.’"

In today's Yemen, the term “Qahwa” is used to refer to various beverages, including tea, milk, coffee husks (Qishr), and other hot drinks like ginger tea. It is erroneous to presume that the word “Qahwa” originates from the Turkish term “Kahveh,” which was later translated into Italian as “Caffè” and into English as “Coffee.” The word has no roots in Turkish or other languages; it is derived from Arabic, specifically from the Yemeni dialect.

Coffee is Yemeni

Some individuals attempt to dissociate coffee from its Yemeni identity by rebranding it as "Arabian coffee." However, the truth is that it is purely Yemeni, as it is an original Yemeni product. It is important to note that Yemen, historically, was not limited to the borders of the present-day Republic of Yemen. It extended to encompass the territories of ancient Yemeni kingdoms such as Ma'in, Saba, Awsan, and Himyar, which ruled the entire Arabian Peninsula and parts of East Africa.

Thus, coffee (bunn) is a distinctly Yemeni product, carried by Yemeni migrations from [1]Greater Yemen to various parts of the Arab world. It is inaccurate to attribute it to modern states, especially those that were historically integral to Yemeni civilization and its successive states throughout the ages.

Wine of the Clouds

When we refer to coffee as the "Wine of the Clouds," we highlight its origin from the high-altitude regions of Yemen, where the coffee plants thrive amidst mountains that touch the clouds. These plants are cultivated and harvested at elevated heights, where clouds drift below them. Savoring this coffee evokes the sensation of embarking on a journey above the clouds, capturing the essence of its lofty origins.

Yemeni coffee, particularly the Arabica variety, is characterized by its higher acidity compared to other types of coffee. This acidity is reminiscent of certain fruits, such as cherries, imparting a distinctive flavor that strikes a balance between acidity and a unique taste. This elevated acidity enhances the rich aromatic complexity of Yemeni coffee, a characteristic appreciated only by those who have experienced its taste and aroma firsthand.

For these reasons, Yemeni coffee rightly deserves the title "Wine of the Clouds," a name it uniquely embodies thanks to its exceptional qualities that distinguish it from other coffees worldwide.

Al-Shadhiliyya

Coffee consumption came to be linked with the rituals of the Yemeni Sufi denomination affiliated to the Shadhiliyya order, founded in Al-Makha (Mocha) by Ali bin Umar bin Ibrahim Al-Shadhili. They became famous of using coffee to aid their followers to stay awake and perform night time prayers.

Al-Shadhili was known for integrating Yemeni coffee into his spiritual practices and played a pivotal role in spreading its use during his travels. From his hometown of Mocha, he introduced coffee to various regions across the Arabian Peninsula, the Levant, and Egypt. Consequently, coffee became closely associated with the Al-Shadhiliyya order, reflecting its profound role in their spiritual practices and significantly contributing to its eventual widespread adoption.

From Mocha to the World

Coffee began its journey from the Yemeni city of Mocha to Mecca and Medina, and later to Egypt, the Levant, and Istanbul during the 14th and 15th centuries. During this period, coffee became the subject of a religious debate. While some scholars prohibited its consumption, the Islamic consensus rejected prohibiting it and considered it halal.

In this context, the renowned scholar Abdul Qadir Al-Jaziri Al-Hanbali authored his famous book, "Umda Al-Safwa fi Hil Al-Qahwa" (The Quintessence on the Permissibility of Coffee), in the 16th century, advocating for the legitimacy of consuming coffee.

Coffee tree was unfamiliar among Europeans till the 16th century, initially distinguished for its medicinal uses. In 1573, German physician, botanist and traveler Leonhard Rauwolf recorded his observations of coffee during his trips through some Arab regions. He described coffee as:

"a very good drink they call Chaube that is almost as black as ink and very good in illness, especially of the stomach. This they drink in the morning early in open places before everybody, without any fear or regard, out of porcelain cups, as hot as they can, sipping it a little at a time".

In the 16th century, the Ottomans played a pivotal role in transporting coffee from Mocha to Europe and the rest of the world, transforming it into a highly sought-after commercial commodity. European Colonial powers facilitated the distribution of Yemeni coffee seedlings to various parts of the world, with the Portuguese, Spanish, Dutch, French, and British transporting them to their colonies.

• The Portuguese introduced coffee plantations to Brazil.
• The Spanish brought it to Central America.
• The Dutch transported coffee plants to Sumatra in Indonesia and Sri Lanka.
• The French spread coffee cultivation to the Caribbean.

Thus, Yemeni coffee became the origin for the global expansion of coffee cultivation, with Mocha enduring as a lasting symbol of this rich historical legacy.

Arabica and Robusta

There are two main types of coffee produced commercially worldwide. The first is Arabica, often referred to as Arabian coffee, which unequivocally represents Yemeni coffee. Arabica coffee is the most widely consumed verity worldwide, driven by its high demand and daily consumption across numerous cultures. Arabica coffee originates from ancient Yemen, where it was first cultivated in lands extending from the Arabian Peninsula to East Africa.

The second type is Robusta, which began gaining popularity in the 19th century. Its original home is tropical Africa. Robusta coffee is known for its more bitter taste compared to Arabica and its higher caffeine content.

In addition to these two main varieties, there are several lesser-known coffee types that have not reached the same level of popularity, primarily due to limited production and lower demand in global markets. Nevertheless, Arabica, particularly the Yemeni variety, remains the most exceptional and distinctive coffee.

The Aromatic Flavor

Coffee has become a global beverage consumed by millions of people who begin their day with its enchanting aroma, which has become a symbol of morning itself. International companies compete for dominance in both marketing and presentation, offering an array of flavors to accommodate diverse consumer preferences.

However, Yemeni coffee has retained its authenticity and distinction compared to all other varieties. Experts describe it as having an earthy flavor and an aromatic scent, with a light taste reminiscent of chocolate.

Therefore, in other countries, café owners add chocolate to coffee, calling it "Mocha," in an attempt to capture the genuine essence and distinctive flavor of Yemeni coffee.

The Unique Taste

Some coffee production companies worldwide intentionally seek to mitigate the bitterness from coffee. To achieve that, they feed coffee berries to some animals like civets and elephants or birds like Guans, also known as Jacu birds. Elephants, civets and Guans ingest coffee berries with their husks and defecate them after digestion, producing husk-free beans. These collected animal defecations undergo several stages of separating, washing, drying out and purifying be-fore being sorted for roasting. Due to the considerable time and effort involved, this type of coffee is expensive.

In contrast, Yemeni coffee naturally possesses a sweet flavor without the need for such complex processes.

This unique quality is attributed to Yemen’s diverse terrain and fertile environment, which have established it as the original homeland of coffee production in the world.

What other countries produce is merely a replica of the original Yemeni coffee.

Although Yemeni coffee seedlings have been transported to various parts of the world, within what is known as the "Coffee Belt," the new cultivation environments cannot replicate the unique characteristics of Yemen’s landscape, climate, and weather diversity. This exclusivity allows Yemeni coffee to retain its unparalleled distinctiveness and authentic flavor.

Coffee Husks

In prosperous Yemen, coffee beans are meticulously separated from their husks. Historically, the export of pure coffee beans served two main purposes:

1. Maintaining exclusivity: To prevent the replanting of coffee outside Yemen, ensuring that coffee cultivation remained exclusive to Yemen. This strategic approach secured Yemen's leading position in global coffee exports.
2. Economic gain: Selling high-quality pure coffee beans at premium prices while utilizing coffee husks domestically within the community, making it a purely economic choice.

The Italian traveler Renzo Manzoni, during his visit to Yemen between 1877 and 1878, pointed out in his book "Yemen: A Journey to Sana'a" the Yemenis' practice of locally consuming coffee husks and exporting pure coffee beans globally. This observation highlighted the significance of coffee and its husks in Yemen's daily life and economy at the time.

The Message

Yemeni coffee conveys a message to the world on behalf of Yemenis, symbolizing notions of peace, love, and a unique flavor. Yemen stands as the birthplace of coffee, trade, and the historical link between East and West.