Sipping History: Exporting Coffee Since the 15th Century

Did you know your cup of Mokha Arabica has roots older than your favorite Netflix binge?

Around 1450, Sufi monks in Yemen first roasted wild Coffea arabica seeds and brewed a black, invigorating drink to fuel all‑night study sessions.

Though the plant itself likely came from Ethiopia or Sudan, Yemen perfected its cultivation and roasting. Between 1450 and 1650, coffee culture spread through Mecca, Cairo, Damascus, and Istanbul but not Europe.

Then, in 1650, cafés sprang up across London, Paris, and Vienna, fueled by beans shipped from Al Mokha port, so much so that “mocha” meant “coffee” for the next 250 years.