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Ready to discover new flavour profiles from a long-forgotten coffee country?
Yemen is the first country where coffee was cultivated and from here coffee spread to the world via the port of Al-Makha. Nevertheless, coffee from Yemen has played only a small role in Specialty Coffee so far.
But committed farmers and exporters from Yemen have set themselves the task of changing this and showing what Yemeni coffee has to offer.
The coffees we have tasted from Yemen so far are convincing with their intense sweet and strong flavours, which come out particularly well through the traditional preparation as natural. After harvesting, Howari is also dried by hand on roofs for about 6-12 days in the sun.
In terms of taste, the coffee reminds us of blood orange or grapefruit paired with mate tea and a hint of mint.
Definitely an exceptional flavour profile and a coffee worth trying!
Howari village is located in Al-Qafr district, one of the counties of Ibb administrative district in central Yemen. The Hawar area is characterised by a rather humid, rainy climate and an altitude between 1600 and 1950 m above sea level. Around 1000 farmers cultivate coffee in this region in the traditional way.
Here, the exporter Mocha Mill works together with selected farmers.
Mocha Mill is one of the first exporters of speciality coffee in Yemen. An important part of its strategy is the empowerment of farmers, especially women, who make up about 75% of the farmers in Yemen. To this end, Mocha Mill supports the farmers in improving their cultivation and processing techniques in order to significantly improve the quality of the coffee. In this way, the living conditions of all Yemenis involved in coffee should be improved in the long term.
All our coffees are traceable back to the farm. We work exclusively with importers who share our values. Only ecologically, economically and socially sustainable coffee enters our roaster.
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.