What type of coffee traditionally comes from Yemen?
"residence such as ash-Shahara and al-Mawahib. Its economic base was strengthened by the coffee trade of the coastal entrepot Mocha. Coffee had been introduced from Ethiopia in about 1543, and Yemen held a monopoly on this product for a long time. Merchants from Gujarat frequented Yemen after the withdrawal of the Turks, and European traders established factories after 1618. The first five imams ruled from strict Zaydi precepts, but unlike in the previous practice the Qasimids in fact succeeded each other as in a hereditary dynasty. Their state became institutionalized by the time, since Ottoman-style administration was applied, a standing"
"Qishr Qishr ( ""geshir"", ""gishr"", ""kishr"") is a Yemeni traditional hot drink made of spiced coffee husks, ginger, and sometimes cinnamon. In Yemen, it is usually drunk instead of coffee because it doesn't need to be roasted. Coffee arrived in Yemen from across the Red Sea into the Arabian Peninsula into the region that is now Yemen, where Muslim dervishes began cultivating the shrub in their gardens. At first, Yemenis made wine from the pulp of the fermented coffee berries. This beverage was known as ""qishr"" and was used during religious ceremonies. ""Ginger coffee is the universal drink and the"
"for their religious rituals. Accounts differ on the origin of the coffee plant prior to its appearance in Yemen. From Ethiopia, coffee could have been introduced to Yemen via trade across the Red Sea. One account credits Muhammad Ibn Sa'd for bringing the beverage to Aden from the African coast. Other early accounts say Ali ben Omar of the Shadhili Sufi order was the first to introduce coffee to Arabia. According to al Shardi, Ali ben Omar may have encountered coffee during his stay with the Adal king Sadadin's companions in 1401. Famous 16th-century Islamic scholar Ibn Hajar al-Haytami notes"
"the world are those from Jamaican Blue Mountain, Colombian Supremo, Tarrazú, Costa Rica, Guatemalan Antigua, and Ethiopian Sidamo. Espresso typically is made from a blend of ""arabica"" and ""robusta"" beans. The first written record of coffee made from roasted coffee beans comes from Arab scholars, who wrote that it was useful in prolonging their working hours. Yemen's close proximity to Ethiopia meant that the two nations engaged in trade so it is natural that this beverage first spread to the Yemeni people from the highlands of Ethiopia. It later spread first among the Turks, and later on found its way"
"continuing research on whether long-term consumption lowers the risk of some diseases, although those long-term studies are of generally poor quality. The earliest credible evidence of coffee-drinking appears in modern day Yemen in southern Arabia in the middle of the 15th century in Sufi shrines. It was here in Arabia that coffee seeds were first roasted and brewed in a similar way to how it is now prepared. But the coffee seeds had to be first exported from East Africa to Yemen, as the ""Coffea arabica"" plant is thought to have been indigenous to the former. Yemeni traders took coffee"
"around the world. Other scholars believe that the coffee plant was introduced into Yemen from Ethiopia, based on a Yemeni tradition that slips of both coffee and ""qat"" were planted at 'Udein' ('the two twigs') in Yemen in pre-Islamic times. ""Coffea arabica"" was first described by Antoine de Jussieu, who named it ""Jasminum arabicum"" after studying a specimen from the Botanic Gardens of Amsterdam. Linnaeus placed it in its own genus ""Coffea"" in 1737. One strain of ""Coffea arabica"" naturally contains very little caffeine. While beans of normal ""C. arabica"" plants contain 12 mg of caffeine per gram of dry"
"then to Arabia (Yemen). The earliest history is traced to 875 AD according to the Bibliotheque Nationale in Paris, and the original source to Ethiopia (Abyssinia) from where it was brought to Arabia in the 15th century. In the Indian context, coffee growing started with an Indian Muslim saint, Baba Budan, who, while returning from a pilgrimage to Mecca, smuggled seven coffee beans (by hiding them in his beard) from Yemen to Mysore in India. He planted them on the Chandragiri Hills (), now named after the saint as Baba Budan Giri (‘Giri’ means “hill”) in Chikkamangaluru district. It was"
"coffee; tea is usually flavored with cardamom, clove, or mint, and coffee with cardamom. Karakaden, Naqe'e Al Zabib, and diba'a are the most widespread cold beverages. Although each region has their own variation, ""Saltah"" (سلتة) is considered the national dish of Yemen. The base is a brown meat is called ""maraq"" (مرق), a dollop of fenugreek froth, and ""sahawiq"" (سحاوق) or ""sahowqa"" (a mixture of chili peppers, tomatoes, garlic, and herbs ground into a salsa. Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten with flat bread, which serves as a utensil to scoop up"
"to have taken place, it is highly likely to be apocryphal. The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the 15th century, in Yemen's Sufi monasteries. Coffee beans were first exported from Ethiopia to Yemen. Yemeni traders brought coffee back to their homeland and began to cultivate the bean. The word ""qahwa"" originally meant wine, and Sufis in Yemen used the beverage as an aid to concentration and as a kind of spiritual intoxication when they chanted the name of God. Sufis used it to keep themselves alert during"
"(milk tea, served after qat), black tea (with cardamom, clove, or mint), qishr (coffee husks), Qahwa (coffee), Karkade (an infusion of dried hibiscus flowers), Naqe'e Al Zabib (cold raisin drink), and diba'a (squash nectar) are examples of popular Yemeni drinks. Mango and guava juices are also popular. Although coffee and tea are consumed throughout Yemen, coffee is the preferred drink in Sana'a, whereas black tea is the beverage of choice in Aden and Hadhramaut. Tea is consumed along with breakfast, after lunch (occasionally with sweets and pastries), and along with dinner. Popular flavorings include cloves with cardamom and mint. A"
"thareed, samak mofa, mandi, kabsa, fattah, shafut, and fatoot. Shahi Haleeb (milk tea, served after qat), black tea (with cardamom, clove, or mint), qishr (coffee husks), qahwa (coffee), karkadin (an infusion of dried hibiscus flowers), Naqe'e Al Zabib (cold raisin drink), and diba'a (squash nectar) are examples of popular Yemeni drinks. Mango and guava juices are also popular. Malooga and laxoox are the most popular kinds of flat breads found in Yemen. Malooga is eaten with bean dishes, such as ful medames (similar to rice and beans). Laxoox is eaten with curries, stews, and soups, as well as rice dishes."
"cup is always filled, a guest being given two cups at once... Qishr, an infusion made from the husks of coffee berries, is also drunk, particularly in the Tihamat al 'Asir."" Concerning qishr, ""Great hospitality was shown to us on entering their houses; we were always pressed to stay, and never allowed to go without taking a cup of coffee or rather an infusion of coffee husk called 'keshr'; for, strange to say, though in the heart of the coffee country, coffee is never taken as a beverage."" Qishr Qishr ( ""geshir"", ""gishr"", ""kishr"") is a Yemeni traditional hot drink"
"Arabic coffee Arabic coffee (, ) refers to a version of the brewed coffee of ""Coffea arabica"" beans. Arabic coffee is typically grown at a height of 1000 to 2000 meters, and represents about 60-70% of the coffee industry in the world. Most Arab countries throughout the Middle East have developed unique methods for brewing and preparing coffee. Cardamom is an often-added spice, but it can alternatively be served plain (). There are mainly two types of Arabic coffee; one with a golden colour made mainly in Saudi Arabia and the Gulf region, and the other is black. There are"
"may have arrived from Yemen via India, by Muslim pilgrims in the early 17th century. However, the Sinhalese were unaware of the use of berries in preparing a beverage. They only used the young leaves for curries and the flowers as offerings at their temples. The first attempt at systematic cultivation of coffee was undertaken by the Dutch in 1740. It was initiated by Governor Baron van Imhoff and his successors; van Gollenesse and Loten. However, it was confined to the low-country and was relatively unsuccessful with low levels of production. Production was also restricted by the Dutch East India"
"in Jordanian culture. Providing coffee (and tea) to guests is a large part of the intimate hospitality of the Hashemite Kingdom. Arabic coffee is the national drink of Morocco, it is often made with the purpose of conducting a business deal, bargaining or welcoming someone into their home. Much of the popularization of coffee is due to its cultivation in the Arab world, beginning in what is now Yemen, by Sufi monks in the 15th century. Through thousands of Arabs pilgrimaging to Mecca, the enjoyment and harvesting of coffee, or the ""wine of Araby"" spread to other Arab countries (e.g."
"""Arabia Felix"" (the present day Yemen) northward to Mecca and Medina, and then to the larger cities of Cairo, Damascus, Baghdad, and Constantinople. In 1511, it was forbidden for its stimulating effect by conservative, orthodox imams at a theological court in Mecca. However, these bans were to be overturned in 1524 by an order of the Ottoman Turkish Sultan Suleiman I, with Grand Mufti Mehmet Ebussuud el-İmadi issuing a ""fatwa"" allowing the consumption of coffee. In Cairo, Egypt, a similar ban was instituted in 1532, and the coffeehouses and warehouses containing coffee beans were sacked. Arabic coffee is made from"
"drink made from coffee husks, called qishr, is also enjoyed. Alcoholic beverages are considered improper due to cultural and religious reasons, but they are available in the country. Hadhrami restaurants can be found in Malaysia. Yemeni cuisine Yemeni cuisine is distinct from the wider Middle Eastern cuisines but with a degree of regional variation. Some foreign influences are evident in some regions of the country (with Ottoman influences showing in the north, while Mughlai Indian influence is evident in the southern areas around Aden), the Yemeni kitchen is based on similar foundations across the country. The generous offering of food"
"region), which are known in Arabic as ""bunn"". Semitic had a root ""qhh"" ""dark color"", which became a natural designation for the beverage. According to this analysis, the feminine form ""qahwah"" (also meaning ""dark in color, dull(ing), dry, sour"") also had the meaning of wine, which was also often dark in color. The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the 15th century, in Yemen's Sufi monasteries. Sufis used it to keep themselves alert during their nighttime devotions. A translation of Al-Jaziri's manuscript traces the spread of coffee from"
"Sea into Arabia (modern-day Yemen), where Muslim dervishes began cultivating the shrub in their gardens. At first, the Arabians made wine from the pulp of the fermented coffee berries. This beverage was known as ""qishr"" (""kisher"" in modern usage) and was used during religious ceremonies. Coffee drinking was prohibited by jurists and scholars (""ulema"") meeting in Mecca in 1511 as ""haraam"", but the subject of whether it was intoxicating was hotly debated over the next 30 years until the ban was finally overturned in the mid-16th century. Use in religious rites among the Sufi branch of Islam led to coffee's"
"cáscara tea was consumed in Yemen even before the form of coffee we know today. Coffee cherries contain caffeine, as does the tea, though while the tea is popularly understood to have a high level of caffeine, it actually only has about a quarter the caffeine levels of coffee. Cascara is known to be high in antioxidants. The taste of coffee cherry tea is different from coffee, and has been described as somewhat sweet and cherry flavored, surprisingly pleasant. Brewing guidelines are not standardized, but 20 grams per liter of water, or approximately 5 grams per cup (8 oz, 240"
"of Arabica coffee of single origin grown exclusively in the Bench Maji Zone of Ethiopia. Like most African coffees, Ethiopia Guraferda features a small and greyish bean, yet is valued for its deep, spice and wine or chocolate-like taste and floral aroma. The most distinctive flavour notes found in all Sidamo coffees are lemon and citrus with bright crisp acidity. Sidamo coffee includes Yirgachefe Coffee and Guji Coffee. Both coffee types are very high quality. Harar is in the Eastern highlands of Ethiopia. It is one of the oldest coffee beans still produced and is known for its distinctive fruity,"
"Bint Al-Sahn is a popular dessert dish, which is eaten with honey. Qat, also known as Khat (""Catha edulis""), is a widely cultivated plant in Yemen and is generally used for chewing. When khat juice is swallowed it produces an amphetamine-like effect. Yemenis wear traditional costumes and chew the narcotic khat-plant in the afternoons. Chewing khat is also part of the Yemeni business culture to promote decision-making, but it does not expect foreigners to participate. Football is the most popular sport in Yemen. The Yemeni national football team competes in the FIFA and AFC leagues. The country also hosts many"
"female Yemenis chew khat daily. Prior to Yemeni unification in 1990, khat chewing was largely confined to the north-west mountains of the country, where khat grows. Yemenis spend an estimated 14.6 million man-hours per day chewing khat. Researchers have also estimated that families spend about 17% of their income on khat. According to some sources, khat was first grown in Ethiopia, with the explorer Sir Richard Burton suggesting the plant was later introduced to Yemen from Ethiopia in the 15th century. He specifically mentions the eastern city of Harar as the birthplace of the plant. However, amongst communities in the"
"Middle East, beginning in Yemen and eventually travelling to Mecca (Hejaz), Egypt, the Levant, and then, in the mid-16th century, to Turkey. Arabic coffee is an Intangible Cultural Heritage of Arab states confirmed by UNESCO. The word ""coffee"" entered the English language in 1582 via the Dutch ""koffie"", borrowed from the Ottoman Turkish ""kahve"", in turn borrowed from the Arabic قَهْوَة (qahwa, “coffee, a brew”). The word ""qahwah"" may have originally referred to the drink's reputation as an appetite suppressant from the word ""qahiya"" (). The name ""qahwah"" is not used for the berry or plant (the products of the"
"is usually served with a type of bread either aside or as a sandwich. People in Yemen also make a breakfast dish that is made from lamb or beef liver, which is considered a bizarre delicacy to non-Yemenis. Dishes common at breakfast include: fattah, fatoot, ful medames, mutabbaq, and shakshouka. Unlike most countries, lunch is the main meal of the day in Yemen, not dinner. The largest amount of meat, poultry, and grains are consumed at lunch. Dishes common at lunch include: aseed, fahsa, fattah, haneeth, harees, jachnun, kabsa, komroh, mandi, Samak Mofa, shafut, Shawiyah, thareed, and Zurbiyan. Although each"
"well-known of its coffee, in western districts such as Anis, Maghrab ‘Ans and ‘Utamah which provide the suitable climate for coffee production in commercial quantities. The coffee of Dhamar is distinguished by its high quality; the variety known as al-fadli is considered one of the best Yemeni coffee. Another of the governorate’s important activities is herding of sheep and goats; the governorate is famous for Arabian horse breeding. In addition to farming, the people practice traditional handicrafts such as weaving, embroidery, and making copper and pottery utensils in sizes suitable to different purposes such as cooking and water storage; gold"
"it began to spread across the civilized world. Much of the popularization of coffee is due to its cultivation in the Arab world, beginning in what is now Yemen, by Sufi monks in the 15th century. Through thousands of Muslims pilgrimaging to Mecca, the enjoyment and harvesting of coffee, or the ""wine of Araby"" spread to other countries (e.g. Turkey, Egypt, Syria) and eventually to a majority of the world through the 16th century. Coffee, in addition to being essential in the home, became a major part of social life. Coffeehouses, qahwa قَهوة in Modern Standard Arabic, became ""Schools of"
"is made of cumin, black pepper, cardamom and coriander. The mixture for coffee is made from aniseeds, fennel seeds, ginger and cardamom. Although it is primarily used in brewing coffee, it is also used in desserts, cakes and slow-cooked meat dishes. In Aden, the mixture is made with ginger, cardamom, cloves, and cinnamon for black coffee, and when used for tea excludes the ginger. Hawaij Hawaij (, ), also spelled Hawayej or Hawayij, is the name given to a variety of Yemeni ground spice mixtures used primarily for soups and coffee. Hawaij is used extensively by Yemenite Jews in Israel"
"II. These days witnessed economic changes detrimental to the power of the Zaidi state. Coffee had hitherto been almost solely produced in Yemen, and the rising prices provided great incomes for the country. However, in 1723 coffee began to be imported to Europe from Java, and in the 1740s from the West Indies. The losses of revenue were accompanied by loss of territory. In 1731 the imam's agents in the Aden area were murdered by a chief in Lahej, Fadl bin Ali al-Abdali. When al-Mansur al-Husayn II sent tribesmen to deal with al-Abdali, he took refuge in Yafa. There he"
"in his writings of a beverage called qahwa developed from a tree in the Zeila region. By the 16th century, coffee had reached the rest of the Middle East, Persia, Turkey, and northern Africa. The first coffee smuggled out of the Middle East was by Sufi Baba Budan from Yemen to Indian subcontinent in 1670. Before then, all exported coffee was boiled or otherwise sterilised. Portraits of Baba Budan depict him as having smuggled seven coffee seeds by strapping them to his chest. The first plants grown from these smuggled seeds were planted in Mysore. Coffee then spread to Italy,"
"Bourbon coffee Bourbon is a cultivar of ""Coffea arabica"". It is one of the two main cultivars from which new cultivars are bred, the other being ""typica"". Both originated in Yemen. Bourbon coffee was first produced in Réunion, which was known as Île Bourbon before 1789. It was later taken by the French to mainland Africa and to Latin America. Bourbon grows best at heights between 1,100 and 2,000 meters and gives a 20-30% higher yield than Typica, but produces a similar quality of coffee. Bourbon has a commercially viable level of yield potential and growth habit but is generally"
"leaves daily. It is an important piece of the culture and economy in this region, especially in Ethiopia (where khat is said to have originated), Kenya, Djibouti, and Yemen. Men usually chew it during parties or other social gatherings while smoking cigarettes and drinking tea. Farmers and other workers also use khat in the afternoon to reduce fatigue and hunger as the day goes on. It functions like the caffeine in a strong cup of coffee as an anti-fatigue drug. Students and drivers have been known to use it to stay alert for longer periods of time. In order to"
"several different styles to brewing the coffee depending on the preference of the drinker. Some methods keep the coffee light, which usually contains cardamom, whereas others can make it dark. Arabic coffee is bitter, and typically no sugar is added. It is usually served in a small cup that is adorned with a decorative pattern, known as a finjān. Culturally, Arabic coffee is served during family gatherings or when receiving guests. Arabic coffee is ingrained within Middle Eastern and Arab culture and tradition, and is the most popular form of coffee brewed in the Middle East. It originated in the"