Yemeni Farmers Abandon Coffee for Khat

Yemen, one of the oldest coffee-growing regions in the world, is facing an existential threat—not from war or climate alone, but from farmers simply choosing not to grow coffee anymore. Instead, they’re planting khat, a narcotic shrub that’s far more profitable and easier to cultivate. The result? Yemen’s iconic, wild, and historically significant coffee could vanish within a generation.

In short: if farmers keep switching from coffee to khat—which yields income in just one to two years compared to coffee’s three to five—Yemen’s coffee production may collapse entirely. Without major intervention, experts warn there may be no Yemeni coffee left in the near future.

Why Are Yemeni Farmers Abandoning Coffee?

Experts identify several overlapping challenges that make coffee farming in Yemen increasingly unsustainable. These include prolonged drought and water scarcity, a lack of modern irrigation infrastructure, rising cultivation costs, severe pest infestations, competition from cheaper imported coffee, and the dramatically higher profitability of khat.

Khat is especially appealing because it can be harvested in one to two years, whereas coffee trees take at least three to five years to yield fruit. Khat also brings in far more money per hectare and requires less complex care. In a country facing economic hardship and water shortages, the choice for many smallholder farmers is clear.

The Environmental and Agricultural Barriers

Yemen’s highland coffee farms face extreme environmental stress. The region suffers from chronic drought, and its mountainous terrain makes water retention in soil nearly impossible. Coffee roots rely on scarce rainfall and careful terrace farming to survive. Most farms are planted on west-to-east facing slopes to avoid the intense afternoon sun, a technique developed over centuries to protect the coffee and enhance its bold, wild flavours.

Yet despite these adaptations, coffee plants here are under constant threat. Pests, especially those that attack coffee cherries, are responsible for an estimated 30% to 50% annual yield loss in Yemen’s mountainous coffee regions. Researchers from Sana’a University are now exploring biological pest control methods, including ‘insect vs insect’ solutions, though results are not yet confirmed.

Efforts to Revive Yemeni Coffee

In response, Yemeni authorities—with support from international experts and aid organisations—have launched a coffee revitalisation initiative in the coastal province of Lahij, specifically in the Yafray region. This project has already established dozens of hectares of coffee farms outfitted with advanced irrigation systems, a first for many areas in the country.

The programme also includes hands-on training for coffee farmers and an annual production of 300,000 coffee seedlings. The goal is to rebuild a skilled coffee-growing workforce and reintroduce resilient, locally adapted coffee varieties.

Remarkably, coffee grown in Yemen’s harsh conditions has proven extraordinarily hardy. According to international research teams, Yemeni coffee strains have adapted to the region’s severe climate over centuries—conditions so tough that coffee varieties from Central or South America would likely fail if planted there today.

Frequently Asked Questions

Why are Yemeni farmers switching from coffee to khat?

Yemeni farmers are switching because khat is significantly more profitable and faster to harvest. Khat can be harvested in one to two years, compared to three to five years for coffee, and generates much higher income per hectare with lower input costs and less risk in Yemen’s current economic and environmental conditions.

What challenges does coffee farming face in Yemen?

Yemeni coffee farmers deal with persistent drought, limited water access, outdated or absent irrigation, high cultivation costs, devastating pests that destroy 30–50% of yields, stiff competition from cheap imported coffee, and the much higher profits from growing khat.

What is being done to save Yemen’s coffee industry?

Yemen’s government, with help from international experts and donors, has started a coffee revitalisation project in Lahij province’s Yafray area. It includes modern irrigation, training programs, and the production of 300,000 coffee seedlings annually to rebuild the sector and train local farmers.

Can Yemeni coffee adapt to climate stress better than other varieties?

Yes. Yemeni coffee has adapted over centuries to extreme heat, poor water retention, and high-altitude slopes. International researchers say these local varieties are so specialised that coffee from Central or South America would likely not survive in Yemen’s current conditions.

How is khat affecting coffee production in Yemen?

Khat is diverting land, labour, and investment away from coffee. Its faster growth cycle, lower care requirements, and much higher market value make it the more attractive crop for struggling farmers, accelerating the decline in coffee farming across the country.

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