Introduction to the characteristics of Yemeni Sanani Moka Coffee beans-Analysis of hand Cooking of Yemeni Mokasanani

Published: Sep 10, 2026 Author: World Gafei Last Updated: Sep/10/2026 211 views

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Yemeni coffee Mokasanani | Yemen Mocha Sanani coffee produced in Sanani, the capital of Yemen, is grown in a high altitude area around 1000m1300m, in a high temperature and dry climate. Varieties include iron pickup and bourbon, Yemeni coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Yemeni Coffee Mocha Sanani | Yemen Mocha Sanani

The coffee produced in Sanani, the capital of Yemen, is grown in a high temperature and dry climate at an altitude of about 1000m ∼ 1300m. Varieties include iron pickup and bourbon, Yemeni coffee is mostly processed by natural drying, with rich sweetness and sour taste of fine red wine. The Sanani coffee harvested between November and December has a mild and well-balanced taste and aroma and is a premium coffee.

Summary: countries at the entrance to the Red Sea on the southwest coast of the Arabian Peninsula

Capital: Sana'a (Sanaa)

Language: Arabic

Climate: high temperature climate, monsoon climate, temperate climate

Religion: Sunni Islam 53%, Shiite Islam 46.9%

Production area: Mattari, San'ani,Hirazi/Harasi, Haimi, Saihi, Ismaili, Sharasi, Dhamari, Rimy

Production varieties: Typica, Bourbon, Other Indiginous Varieties

Harvest time: October ∼ February

Planting height: 1000m ∼ 3000m

Grade: Nbig A

Processing method: Natural Dry-Process

Features: Deep, Earthy,Complex and Pungent, Rustic sweetness, fruits, spice

Yemeni Coffee-Mokasanani-brewing Analysis

Hand punch reference

Stew with V60 filter cup, 15 grams of powder and 30 grams of water for 35 seconds, extract at 89-90 degrees Celsius, 1:15, grind small Fuji 3.5 in medium and fine, cut off water in 140ml for the second time, and then slowly inject water until the water drops, the speed is uniform, the water level should not be too high, inject water again until 225ml stops, extraction time 2:00 seconds--

When brewing, it quickly brings out the attractive aroma of fruit and spices, and feels the chocolate and creamy texture after the entrance.

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