Chapter 1
Coffee from Yemen's highland terraces.
Yemeni coffee begins in mountain villages where coffee trees grow along steep terraces. Ripe cherries are picked, sorted, and dried slowly before the beans are roasted.
Origin Journal
From Yemen's terraces to the port of Mokha.
Yemeni coffee is layered with mountain-grown character, hand preparation, and the history of Mokha, the Red Sea port that helped carry coffee from Yemen into the wider world.
The Journey
How Yemeni coffee moved from farm to world.
Chapter 2
Roasted, ground, and brewed by hand.
Traditional preparation is direct and careful: beans roasted over heat, ground with simple tools, and brewed for guests. Coffee husks, spices, and small cups all belong to the ritual of welcome.
Chapter 3
Mokha carried Yemeni coffee outward.
From al-Makha, known in English as Mocha, Yemeni coffee moved across the Red Sea and beyond. The port helped make Yemen's coffee famous far outside the highlands.
Heritage
A story carried forward with care.
Fenn carries this history into the cafe through careful coffee, spiced tea, qishr, and hospitality. As sourcing details grow, this page can become a deeper guide to the farms and flavors behind each cup.