Russian Report: Yemeni Farmers Enhance Coffee Flavor Through Special Preparation
The Russian TV channel “NTD” has published a report on coffee cultivation in Yemen and the new processing methods that farmers are using to enhance flavor profiles.
The report states: “Among the mountains of Haraz, between Sana’a and Hodeidah, Yemeni farmers cultivate coffee, known for its high quality, complex flavor, and rich aroma.”
It adds: “Currently, local producers have begun experimenting with new processing methods, adopting controlled anaerobic preparation, which takes place in an oxygen-free environment.”
According to the report, coffee cherries are placed in airtight plastic bags inside barrels, where the preparation process begins. This can last up to 120 hours, compared to traditional preparation in water, which usually takes 10 to 20 hours. The extended process allows the coffee’s flavor to become richer and more balanced.
A representative of the Yemeni Chamber of Commerce and Industry mentioned that this method does not alter the fundamental taste of coffee but rather highlights the natural notes and aromas of the coffee beans, helping to create a well-balanced flavor profile, including a harmonized acidity level.
A Yemeni farmer also noted that this method has increased the demand for Yemeni coffee in international markets. He and other farmers have started experimenting with various techniques to improve coffee quality, enhance its flavor, and boost sales.
Professional coffee tasters confirm that after the application of anaerobic preparation, Yemeni coffee has gained greater recognition, and demand has significantly increased.
The report concludes: “It is known that over 98% of all coffee varieties in the world originate from Yemen. The country’s signature coffee is the Mocha variety. Five years ago, a new type of Arabica was discovered in Yemen, named ‘Yemenia,’ adding a new chapter to the country’s rich coffee history.”
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