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For the Yemeni, hospitality is sacred.
Guests are welcomed with good coffee
made with leaves and with a touch
of the more classic Arabica blend
obtained from toasted coffee beans.
Sana’a coffee is made following age-old recipes.
The aromatic effect of the spices is enhanced
by toasting, as taught by the Indians.
The Arabica beans are crushed with the spices.
The blend is then poured into boiling water and sugared.
The brew is left on the fire until it boils over.
The coffee is now ready to be served
as a welcoming gesture.