The Original Mocha - Named After a Yemeni Port

The word "Mocha" does not come from chocolate. It comes from the Port of al-Maka on Yemen's Red Sea coast - the port through which Yemen exported coffee to the world for nearly three centuries. Every cup of coffee that reached Europe and the Middle East between the 15th and 18th centuries passed through al-Maka. This is a single-origin Yemeni Arabica grown where coffee was first cultivated commercially, processed using the same natural sun-drying method Yemeni farmers have used for generations.

What to Expect in the Cup

Yemen Mocha has a dark, dried-fruit profile that is distinctive. Prune and dark raisin are the primary notes - deep and slightly sweet, with richness from the natural process. As the cup cools, nectarine emerges: brighter and fresher, a contrast to the deeper base notes. This is a complex coffee with wine-like character typical of naturally processed Yemeni coffees. It has body and presence. If you have only ever drunk washed coffees, Yemen Mocha will taste different. That difference is the point.

Brewing Guide

Grounds for filter methods - best expressed through slower brewing. Pour-over / V60 / Filter: Medium-fine grind (pre-ground) · Water 90–96°C · Ratio 1:15–1:17 · Brew time 3-4 min

AeroPress: Medium-fine · Water 80–90°C · Ratio 1:15–1:17 · Brew time 1-2 min

The prune and raisin notes are most pronounced at the higher end of the temperature range. If you find the fruit character too intense, reduce water temperature by a few degrees.