Why Yemeni coffee so expensive?
As a coffee producer in Yemen with over 15 years of experience in the field, I’ll share with you the factors that make Yemeni coffee valuable and expensive.
Yemeni coffee stands out with its unique and unforgettable flavor, with floral and aromatic notes blended with hints of chocolate and vanilla. With the first sip, the coffee takes you on a long journey, as if you're savoring a mix of wine and fruit juice soaked in dark chocolate, with a refreshing twist. I often describe Yemeni coffee as fireworks sparkling in the mouth, or as I like to call it, a "three-dimensional taste." At the end of the cup, a long list of flavors and aromas emerge, enchanting coffee lovers and captivating their senses.
Small plots and limited agricultural spaces
Yemeni coffee grows on terraced fields on mountain slopes or in valleys, and these spaces are extremely limited. According to some studies, the average terrace may contain only around 50 trees. Due to these limited areas, the quantities produced are very small. Yemeni farmers do not rely on chemical fertilizers to increase production, but rather use organic fertilizers from animal waste, and primarily rely on seasonal rains for irrigation during the summer and autumn.
When the crop is ready, farmers rely on family members to help harvest. If the farming area is large and the number of trees is high, they may hire local labor. Wages vary from region to region, with some workers receiving a share of the crop up to 10% or more, while in other areas, workers are paid on a daily basis. Additionally, providing lunch and qat to workers presents a major challenge, adding to production costs.
High demand and limited quantities
Before the recent war in Yemen, we had precise data on exports to neighboring countries and the world. Statistics show that Yemen produces approximately 12,000 tons of coffee annually, with 70-80% consumed locally, while around 3,000 tons are exported. Of this amount, 700 tons are exported to Western countries, particularly the United States and Asia, especially Japan, while 2,000 tons are exported to neighboring countries.
As the war continues into its ninth year, accurate data is no longer available. However, local and international demand for Yemeni coffee remains one of the key factors driving up prices. Yemen was the first to develop the wild coffee tree and the first to roast it and turn it into a beverage in the way we know today.
The special relationship between the farmer and the coffee
Yemeni farmers view their coffee trees as "gold mines," representing a part of their heritage and family history. Many Yemeni coffee trees are over 120 years old, and farmers consider these trees part of the family. Due to the limited production and high demand, coffee prices are on the rise.
Yemeni coffee product categories
Yemeni coffee production is divided into two main categories: whole coffee beans and husks. Coffee husks are consumed in large quantities in densely populated mountainous areas, where it is the primary drink, while whole coffee beans are consumed in most Yemeni regions during early mornings, and sometimes in the afternoon. Local traders benefit from the dry cherries by producing both whole beans and husks. When a farmer sells dried coffee cherries, they are essentially selling two products combined into one, which is one of the reasons farmers charge higher prices.
Local traders network
The network of local traders is a fundamental part of the Yemeni coffee trade, as this commercial system develops within the agricultural communities. There is at least one trader in each farming community, closely connected to the farmers. This network is built on shared commercial and familial interests, serving as the backbone of the Yemeni coffee trade. Traders in Sana’a, for example, lead this activity, working primarily with clients in neighboring countries. This large and complex network, with ties to families, tribes, shared interests, and occasional conflicts, adds to the cost of coffee.
Hulling and sorting processes
Hulling and sorting processes are traditionally done in Yemen using simple mills to separate the husks from the coffee beans. In recent years, some traders have started using modern equipment to clean coffee from defects, but the traditional method has the advantage of preserving the husks in good condition, increasing their market value. However, this method may cause green coffee beans to lose some of their quality, as traditional hulling involves spraying water on the cherries to facilitate the process, which could result in moisture reaching the green beans and affecting their quality.
Modern hulling methods may produce husks in smaller fragments, reducing their market value, but they excel at preserving the quality of the green coffee beans, even though this may raise the price of the coffee itself.
Variety of cultivars and ancient farming methods
Yemen boasts a fascinating geographical diversity, with towering mountains along the western part of the country, stretching from the northern borders down to the outskirts of Aden, overlooking the Gulf of Aden and the Arabian Sea. These mountain ranges, which appear like a stormy sea, form a green carpet in spring and summer and are barren in winter. In between these mountains lie fertile valleys and highlands, where villages and farming communities have practiced agriculture since ancient times. They have inherited the noble coffee tree, carefully selecting the best cultivars that adapted to their environment.
Due to the limited spaces in these mountains, terraced fields were built to focus on cash crops like coffee, grapes, and fruits that can be dried. Coffee, however, found its way gracefully into global markets, leaving a lasting impression in every new experience. Yemenis have inherited unique practices and traditions in coffee cultivation, which make Yemeni coffee invaluable. As I always say, Yemeni coffee is not just a raw material but a luxurious product, even while it’s still on the tree, much like other luxury products found in nature around the world.
Conclusion
Yemeni coffee is one of the most expensive coffees in the world, due to a variety of factors affecting its production, including limited spaces, high production costs, strong demand, and the unique relationship between the farmer and the coffee tree.