Al Mokha Coffee from Yemen Al Mokha is the top online coffee-seller of 100% authentic Yemeni mocha coffee, available in light, medium, and dark coffee beans.

We got some delicious holiday coffees AND a story of 850 farmers, 10 coffee mill staff, and why there are no pictures of...
Does the Rayyan Mill have Yemen's best coffees?

We got some delicious holiday coffees AND a story of 850 farmers, 10 coffee mill staff, and why there are no pictures of female farmers.

Order by Dec 20th, 4 PM EST with "standard shipping"!

If you're looking to navigate our holiday coffees, you should definitely check-out our latest email. Click the picture t...
A new holiday coffee—Med-Dark Roast!—and Yemeni cows 🐮 guarding your coffee

If you're looking to navigate our holiday coffees, you should definitely check-out our latest email. Click the picture to read.

(Or shop here

When you work in Yemeni coffee, you hear some of the most ridiculous stories. One of the most frequent question I get (this is Anda / the owner) is how do you get the coffee out of Yemen? The pat answer is that business finds the solutions. But what the heck does that mean? I'm gonna tell you two ...

We have three tasty reserve coffees for the holidays 😋 ☕️. Have you tried them yet?

We have three tasty reserve coffees for the holidays 😋 ☕️. Have you tried them yet?

And we have three trivia questions.

1. Can you find Jabal Nabi Shuayb? It’s the highest mountain in all of the Arabian Peninsula, around which is the Matari Mountain coffee region. So highest altitude coffee and that’s why it’s the most intense of Yemen’s origins.

2. Can you find the Hajjah Governorate. Both the Al Ghayoul Valley Med-Dark and Dark roast is from there 🧐

3. Can you find Manakhah? That’s the capital of the Haraaz region. Our Yemeni Light, Medium, and Dark are from there. 👌

That’s your Yemen coffee geography lesson? Good job smarty pants 🤓

Coffee! Mokha-Java!Have a look at the London coffee shop, circa 1700. See the coffee bubbling away on the left? It's a p...

Coffee! Mokha-Java!

Have a look at the London coffee shop, circa 1700. See the coffee bubbling away on the left? It's a pretty cool drawing, and believe it or not, it holds the secret to a really tasty Mokha-Java blend.

If you're on our email list, you may have already read about it. (Picture #2 is your coffee shipping out. We had so many orders, we had to use the dolly.) If you're not on the list, fear not—I'm trying something new and literally posting the email here, cause it's a pretty good story and update.

(Or read it here:

Here's the deal:

1)Try this amazing Mocha-Java blend.

2) I wrote an entire blog post about it. It's pasted below too.

3) Uh, if you like fancy reserve coffees with notes of strawberry, get our newest Peaberry Sunrise Light and Peaberry Medium. Or the tasty BOLD Al Dhi'm Dark.

But really, take 10 minutes and read all about the Mocha-Java blend below. It's an amazing story, and the story of the picture above.


If you've been hanging out with us at Al Mokha for some time, you know that "Mocha" or "Mokha" means coffee from Yemen. And you’ve heard the story before: coffee cultivation started in Yemen circa 1450 and shipped from the port city of Al Mokha; and that’s how place name became synonymous with product.

Similarly, if you scratch your head a moment, you may think, hmm…maybe "java" literally means coffee from the Indonesian island of Java. And you’d be right.

Not only that, but you would be putting your finger on the world's second coffee™. In about 1699, the Dutch East India Company began cultivating and exporting coffee from Java. This new origin ended Yemen's 250-year monopoly.

So there you go, and it’s pretty obvious how you would end up with a blend. Take Mocha + Java—i.e. world’s first and second coffee—and voila, Mocha-Java, the World’s First Blend™. This is hardly a complex mathematical equation.

You may have heard of a Mocha-Java, but if not, understand that it’s the most famous coffee blend out there.

Picture #3: Early 20th century Mocha-Java mass branding & advertising. That's a Sufi monk drinking coffee.

At Al Mokha we keep things straight forward: our Mocha-Java is a 50/50 mixture.

You might be asking yourself, if this blend is so darn famous and the first one of them all, why have I never heard of it / why is it so hard to find?

There’s really two reasons for this. First, coffee from Yemen is kinda hard to procure these days, so that tips the scale towards imitations. In my opinion, however, that’s hardly an excuse. If the recipe is Champagne and sunshine, then get me some capital-C Champagne and sunshine! (Sparkling wine is good, too, but don't tell me it's Champagne!)

The second reason why the blend is nearly impossible to find is way more important. Hold on tight.

Mocha + Java is simple enough, but as you know, these words are rather hard to pin down. If you went into your local coffee shop and ordered a mocha you’d end up with some sort of coffee and chocolate mixture. And if you ordered some java, you’d get a generic cup of coffee. Yet if you ordered a Mocha-Java you'd get a Yemen-Indonesia cup of coffee; this, rather than a blend of the coffee-chocolate mixture + generic coffee. Ahhh!

Let's pause a second. You may have noticed me vacillating between spelling things "mocha" vs "Mokha". For clarity, from now on, I will go with the non-standard spelling "Mokha" with a "K" to mean coffee from Yemen. Thus, Mokha-Java has only one possible recipe.

Picture #4: World map showing how coffea arabica spread around the world. Commercial coffee cultivation spread from Yemen to Java, with intermediate non-commercial stops in India and Ceylon.

Somehow, these Mokha and Java words describing origin abandoned their geographic roots, and we have to create new spellings of "mocha" to circle back to the original meaning.

If I want to make this linguistic frustration sound exciting and subversive, imagine a poorly organized cabal of coffee exporters, wholesalers, and retailers. To make more money, they spent the last three centuries leveraging the brand names of Mokha and Java by slapping these names on coffees not from these places.

Here's one example of pushing back against such a practice. In 1906, the U.S. Congress established the Pure Food and Drug Act. This act required that coffee be labeled by its port of departure. Simple enough. Now, however, I want you to think like a subversive businessman. The obvious work-around is to ship, say, Brazilian coffee to the port of Mokha, and then ship it to the United States. Voila, Mokha coffee, so named for the port of departure.

You get the fun game of whack-a-mole.

This dilution of meaning for Mokha and Java is why the real thing is hard to find: the ingredients are expensive, and linguistically, as Mocha and Java changed meaning, the recipe changed as well.

That’s how you end up with such "inspired blends". You take these Mokha + Java impersonators and blend them together. Most frequently, roasters go with an Ethiopian + Sumatran. The Ethiopian will (should!) be a dry processed coffee like Yemen’s. And the Sumatran will come from the island of Sumatra, a mere ferry ride from Java. This is simple enough, but occasionally you’ll end up with whacky things like Colombian beans in the blend.

You can imagine where I am going. If you want the real thing, shop with Al Mokha. Our Mokha-Java is an authentic, geographically accurate blend.

But no, no, no! It's not that easy. Let’s assume that getting the ingredients right—rather than being the end point—is the starting point!

Once there, how then do you get the Mokha-Java blend to take flight? I’m talking the kind of coffee that not only tastes amazing, but inspires as well. That’s a tall order for some bean juice, but let me give it a go.

When I approach the philosophy of blending, it’s not just about historical accuracy. If it were, I’d source the proper historical origins and then I’d huddle over a historic open fire or antique cast iron stove. I would sweat profusely while stirring some coffee beans as they roasted unevenly and pungent smoke filled the coffee shop. For extra authenticity, I’d surround myself with arguing men wielding the best political pamphlets and broadsides of the day. Long live King George! You could bring the kids to this historical reenactment, circa 1720 pre-industrial revolution London. The proper quote to describe the coffee would be, “blacke as soote and tasting not much unlike it.” (The English Poet, George Sandys)

Picture #1: Busy 17th Century Coffee Shop, colorful drawing
London coffee shop, circa 1700, replete with open flame. On the left the coffee brews, and on the right the conversation stews.

This looks and sounds amazing, and is in some ways where I take inspiration.

Imagine that roasting process. For say a given “Yemeni Medium” you can imagine some of the beans would more closely align with a light or dark roast—or maybe even unroasted or blackened with heat. Magical for sure, but we can do better than that heterogeneous blend of light, medium, and blackened coffee that tastes like soote.

In our Al Mokha blends, we’ve cleaned things up, and we start with purely roasted light, medium, and dark. From there we curate the heterogeneous blend rather than leaving it to chance. This means multi-layered, cleaner and more resonant flavors in the cup. In effect, the bean takes center stage rather than the roasting process. So that's one way to get from 18th-century inspiration to a 21st-century blend.

Beyond that, we of course benefit from a supply chain that's far faster and more reliable than 300 years ago. The coffee quality is excellent.

There are so many ways to get from then to now, and we've only dipped our toe in the English Channel of the 1720s. How about the 1820s and 1920s as we travel around the world? In future blends, we will keep exploring how to get a Mokha-Java blend to take flight…or to take to the sea in a steamship, the newest technology of the 1840s!

Without much further ado, here are four Mokha-Java options. Select Medium or Double Dark in a regular or Reserve blend.

Tasting Notes:

Medium and Reserve Medium: to emulate the merits of those multi-layered and irregular roasts, we use a blend of Light and Medium Mokha to give additional depth to the profile. The Mokha is fruity, wild, and unrestrained. Complementing it is a subtle and nutty medium-roasted Java. In your coffee bag you’ll see both the small Mokha beans and plumper Java beans.

Double Dark and Reserve Double Dark: we use resonant dark roasts for both the Mokha and Java, to which we add a sprinkling of lighter roasted beans. The result is creamy, full-mouth complexity, with robust earthiness and just enough natural sweetness peaking through. We call this blend

For the reserve iterations, we have a few more tricks up our sleeve from blending multiple reserve coffees to selectively aging some beans to using a Java light roast. Yup, that’s why it tastes even better.

That's about it. The secret to the best possible mocha-java blend is following the recipe of Mokha + Java and translating that London cafe headline drawing into a roasting style. Enjoy!

Shop Now:

This is totally indulgent, but here's a review from southern Florida (Punta Gorda) to contrast with the northern Saskatc...

This is totally indulgent, but here's a review from southern Florida (Punta Gorda) to contrast with the northern Saskatchewan review (see previous post). Hurricanes in the far south vs fishing in the far north!

"Now that we are 'officially' in hurricane season down here, if we have to evacuate, the MoccaMaster [coffee brewer] & your beans are coming with me! 🙀 I do have a kick-ass generator, so if I stay put, I won’t be without all the little comforts & pleasures, if we ever lose power.
"Take care & thanks again.
"Diane, who is a spoiled coffee drinker, and happy about it!"

And like last time, the photo is for dramatic affect.

From Norm, an Al Mokha customer in Canada:"I was fishing in northern Saskatchewan and had the pleasure of the [Al Mokha]...

From Norm, an Al Mokha customer in Canada:

"I was fishing in northern Saskatchewan and had the pleasure of the [Al Mokha] coffee and the enjoyment of sharing with a good friend. Pristine lakes, the boreal forest and tight lines. Life is good!"

Admittedly, this photo is a bit of a farce as I simply Googled "Northern Saskatchewan," but the fishing trip sure sounds photo perfect. -Anda/owner

What’s in your coffee cup this weekend? If you haven’t yet scoped it out, we have an awesome peaberry coffee for ya. And...

What’s in your coffee cup this weekend? If you haven’t yet scoped it out, we have an awesome peaberry coffee for ya. And it has those rarified notes of strawberry 🍓 which we haven’t seen since November 2017.

What’s a peaberry you say? Most coffee cherries have two seeds nestled against each other. That’s why coffee beans are flat on one side but round on the other. Now imagine there was only one seed. It’s gonna be round all around!! And in the case of this newest Reserve coffee—Peaberry Sunrise Light—super tasty and extremely flavorful with those magical strawberry notes. Swing by our website and order it now. ☕️ 🍓🤯

And the photo is kinda cheating cause it ain’t the peaberry coffee. But I loved the colorful pic that the folks @wework took, so there you go. It’s 100% all from Yemen Mokha arabica coffee 😋If you l👀k closely you’ll see a few peaberries mixed in. They’re naturally occurring about 5% of the time, and sometimes they are sorted out and separated and other times just left in.
#yemencoffee #yemenicoffee


I love how Al Mokha gets to travel around the world.

Have you been to Kagawa Prefecture on Shikoku island in southern Japan?

Here's how one lovely Japanese customer made my day (this is their coffee review):

"A random Google search brought me to Al Mokha whilst trying to find a nice present for my coffee-loving Japanese husband.

In another life, I was a prolific coffee drinker, but gave it up when I moved to Japan. Great tea is so easy to get here, and though coffee fueled my early 20s, nearly every cup I have had in the last decade has left a bitter, tepid memory (not unlike a bad date.) Giving it up seemed better than eternally having unpalatable cuppas.

Still, I ended up taking a swig of my husband's Al Mokha med-dark one morning just out of curiosity.

Gentle, full flavor without the harsh acidity I associate with darker roasts. I am not terribly coffee literate, so I won't embarrass myself, but the first word that came to mind was "robust."

I will be honest... I did feel a bit like the sky had opened and a sunbeam was shining on me. I hadn't enjoyed a cup of coffee in YEARS. Sure, I'd choked down a few cups of what passes for coffee in Japan out of politeness over the years, but on the whole, I had managed to avoid the worst of it. But here I was, bogarting my husband's morning routine with zero remorse.

While I was first attracted to the idea of supporting Yemen through this coffee, and also thought it would be fun for my husband to try something we can't find over here, I actually will be a repeat customer (and convert) because this is the best coffee I have ever had. Very excited to try more varieties and support this lovely company.

Thanks so much!"


I love this review from my father. I clicked my work email box just now as usual, only to see the latest review was from my dad. It's odd when work life all of sudden crosses with the separate sphere of home life. It's like a parent showing up at your office unannounced. –Anda


Title: Father's Judgement
Rating: 5 stars
Author: bob greeney

Full disclosure: I am the father of the owner of Al Mokha Coffee. Furthermore I write this under the influence of “coffee euphoria”. Until this morning I never brewed any coffee. Thus, I never drink my son’s coffee, except when he visits and does the brewing. This morning I brewed Yemeni Dark fresh ground in a French press. I discovered why Al Mokha buyers love this coffee.

Recently I started paying close attention to the coffee I buy at coffee shops. First and foremost I pay attention to the taste. If available' I note the country of origin and the location (if single source). The following is my taste test. Drink black coffee until the taste is no longer interesting or pleasing. Then add cream and sugar and see how the taste performs in that combination. I do like the taste of coffee both ways. I consider a coffee good if the pleasing black taste lasts for half mug (16 oz.). This morning the entire mug was consumed without a thought of cream and sugar. I will save the cream-sugar test for another day. Imagine my son rolling his eyes at his long winded father. Any parents out there?

That Louisiana–Yemen Coffee Connection
That Louisiana–Yemen Coffee Connection

That Louisiana–Yemen Coffee Connection

Get your holiday coffee from Andrew and his mill in Yemen. We will send it directly to you. Simple. Relationship coffee.

Homelessness, Military Service, and Coffee Foreign PolicyAl Mokha is coming up on a year at WeWork Dupont Circle, as par...

Homelessness, Military Service, and Coffee Foreign Policy

Al Mokha is coming up on a year at WeWork Dupont Circle, as part of their Veterans in Residence program. It's been a pretty sweet gig as their first cohort and now as their first alumni members. NBD but since then I've gone on CNN, drank lots of coffee, talked about coffee, and done my best to live the writing on the wall and Get Better.

Just yesterday, I sat down with some other veteran entrepreneurs and some high school students looking at the military as a career option. One student—the son of a service disabled veteran and single father—had faced homelessness and challenges I can only imagine. He sat before me with pride, wearing his Junior ROTC uniform, replete with ribbons and aiguillette. He and his father saw the military as his best option to pay for college. And they had driven 2.5 hours from Norfolk, VA to sit down and chat.

The oddity was that yesterday evening, I met an unrelated cohort of high school juniors, who were in DC for boarding school / semester in the city. They studied ethics, politics, leadership, and governance. They had met with Senators, Congressmen and more during the previous months. And each was preparing a capstone service project.

I so rarely chat with high school students.

The former saw a ROTC scholarship and Ensign in the Navy as a way to live their father's hope of having an easier life than he. The latter were being groomed for Yale.

This is going to be a stretch, but I do want to connect this to coffee in a round-about way. My three siblings and I all went to public school growing up. But my mother and father had incredible educational capital, with a couple Master's and a PhD respectively. My brother will soon be odd man out, when I'll be the third sibling to graduate with a Harvard degree. Here's the stretch: I founded Al Mokha with the intention of building out other foreign policy options. We can put boots on the ground. But so too, what would be the effect of sourcing $10 million in coffee from restive northern governorates of Yemen?

I'm thankful to WeWork and my other Veteran in Residence members. Rome wasn't built in a day and Al Mokha has been pursuing the highfalutin goal of "creating new foreign policy tools", for five years now. Unlike Rome, I am the company as the sole employee. But I have an incredible network of supporters and customers. This is startup and I'm hoping we can all dream big and act together. A billion dollar impact and an alternative to military intervention is a testable hypothesis. I wake up every morning energized, and it's this student who has been through homelessness and is fighting for a ROTC scholarship that reminds me how much work there is to do.


Washington D.C., DC


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Coffee from Yemen

Al Mokha is the top online coffee-seller of 100% authentic Yemeni mocha coffee, available in light, medium, and dark coffee beans.

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Where on your website is the "change your password" link? Thanks, Steve
So, I discovered your company quite by happy accident, and realized I could combine my love of good coffee with something that holds out promise to help the people of the Yemen, who suffer so terribly while the outside world seems unconcerned. What once was called Arabia Felix is now under siege, and the hospitality of its people in their simple goodness is being destroyed. If every purchase makes even a small difference to one of them, it is worth it, AND it may just prove to be the best cup of coffee in a long while. Be sure I will share it with my friends.
Just had an afternoon Yemeni espresso. Thanks Al Mokha!
Best coffee I’ve ever had!!!
I received a personally delivered order of coffee. What a nice personal touch and treat to come home to.
I'm trying some of the coffee and the Qishr (coffee cherry tea)
Viewed a program on BBC News about the horrible situation in Yemen, famine and sickness. Foreign aid cant get in through the ports. A 3-year old boy named Alaa died of famine and pneumonia. Now, every time I take a sip of that amazing coffee, I will think of the little guy, and pray for his family and all the kids like him. So not fair.
This is the definition of coffee. There are not enough suprelatives in any language to describe the richness and earthiness of this superb coffee. Anda, my fellow blue-suiter, very well done! keep it coming