1,130km. That is the distance between Ethiopia and Yemen. To think that, back in the 15th century, the coffee plant traversed far and wide, ultimately becoming the brewed beverage that we drink today.
As much as Ethiopia is a part of coffee’s origin story, we can’t undermine the role that the people of Yemen played in spreading coffee culture to the rest of the world.
And so, the Arabian Peninsula has for centuries been at the forefront, shaping the formation of a global coffee culture and posing as a hub of developments in the world of coffee.
From coffee pots etched on currency coins to a long-standing tradition of hospitality linked to the act of serving coffee, the beverage has been at the heart of Arabic society way before the rest of the globe caught up.
History & Cultural Nuance
The Arabian peninsula is made up of 7 countries - Saudi Arabia, Yemen, United Arab Emirates, Qatar, Kuwait, Bahrain, and Oman - of which only Yemen resides within the bean belt.
Called qahwa in Arabic, coffee was first brewed as a hot beverage by the Sufi saints in Yemen in the 15th century. Although coffee has become more of a cultural and social element today, it was used by the saints to bolster their religious practice. The caffeine in coffee would help them stay awake for long hours of prayers and other rituals.
In the middle of the next century, the Ottomans invaded Yemen and got their hands on the prized coffee plants. The Ottoman Empire played a significant role in popularising coffee throughout the Arabian Peninsula during the 16th century and were ultimately able to strengthen their reign because of the coffee trade.
They were the first to set up coffee houses, known in Arabic as qahveh khaneh.
Gradually, coffee made its way to neighbouring Middle Eastern countries, such as Syria, Turkey, and Egypt.
The port of Mocha in Yemen served as a hotspot for traders. Once trade routes opened up from the Arabian Peninsula to parts of Asia and Europe, coffee beans were exported to these regions by merchants and Western colonialists.
Coffee preparation in Arabic households is tied to the essence of hospitality. It is the beverage that is commonly served when guests arrive and it acts as a symbol of the warm welcome extended to them.
Moreover, coffee is also a part of weddings and cultural festivities. There are traditions carried forward that specify the norm regarding brewing and serving coffee in Arab homes.
Characteristics
Coffee is grown in Saudi Arabia and Yemen in the Arabian Peninsula. The environment in these regions allows for the growth of high-quality coffee that is consumed locally and exported to other GCC countries.
There are 2 primary ways in which the Arabs drink coffee. One is by brewing it along with spices such as cinnamon, saffron, and cardamom. The other is to enjoy black, frothy coffee with a side of nuts, sweets, or dates.
Most Arabic coffees are roasted dark and tend to have a bitter flavour. It is not common to add sugar or milk to the coffee. They are traditionally prepared in a coffee pot called the dallah, which is made from copper, brass, or even steel. Large batches of coffee are brewed and then served in smaller cups.
Arabic coffees have a lower acidity and lighter mouthfeel. They are light-coloured and immediately fill the room with a delicious aroma.
If you were to sample coffee from Yemen, you’d notice tasting notes of tobacco, chocolate, or cardamom. The coffee from Mocha is especially highly recommended to those who enjoy fruity-woody flavours in coffee. These also tend to have more of a substantial body than other Arabic coffees.
Even today, in the era of ready-to-drink coffees and aesthetic cafes, you’ll find a sense of simplicity and tradition in some of the oldest coffee houses dotted across the Arabian Peninsula. And people still flock to these places in the search of hearty conversations.