What makes Yemeni coffee so special?

The process of Yemeni coffee production has been evergreen for over 400 years now. The climate in this region is observed to be at a higher scale of temperature and drought-like conditions are predominantly what describe the nature of land for coffee production.

Adnan Awnallah of Mocha Mill, Yemen mentions that "Although, coffee needs humid environments, the burrow period (the lack of rain in Yemen), which coincides with the fruiting period for most coffee growing areas, from June to July of each year, is considered one of the most important periods that make distinguished coffee in every sense of the word."

• From the cultivation of plants to the ripening and drying of the cherries, everything is performed labor intensively with utmost care and without any artificial chemicals or machinery. 
• When separating the beans from the dry husks, what is observed is a super dry and irregularly shaped seed which is the very identifying feature of Yemeni coffee beans. The coffee beans are found to be ground by camels in a high-altitude drought-prone region in small batches and powdered by compact gasoline engines. 

This rather slow-paced and delicate process of the small sample of crop production attributes to its rich and special flavor profile. This makes Yemeni coffee the very first and finest coffee in the world.