This episode was originally published July 7, 2021 as episode 24. It is re-shared today with a new intro by the host as she reflects on an upcoming episode featuring the co-founders of Biggby Coffee, Bob & Michelle Fish. This episode offers a great primer and context to the coffee issue in advance of that upcoming episode, which will be released on 10/23/2024.

Host: Corinna Bellizzi

Guest: Mokhtar Alkhanshali, CEO & Founder of Port of Mokha,

In this episode, Corinna Bellizzi is joined by Mokhtar Alkhanshali, a Yemeni-American entrepreneur, historian, and coffee innovator, to discuss the fascinating journey of coffee from Yemen’s highlands to high-end coffee shops worldwide. Together, they explore the deep connections between coffee, social impact, and sustainability.

Key Topics Covered:

• The Origins of Coffee in Yemen: Mokhtar shares the historical roots of coffee, which began in Yemen centuries ago, including the rise of the city of Mocha as the coffee trade center. He connects this rich history to the present and the coffee his company sources.
• Mokhtar’s Personal Journey: From law school to community organizing, Mokhtar’s path took a surprising turn toward coffee, rooted in his desire to uplift coffee farmers and create a sustainable business model in Yemen.
• Challenges in Yemen: Mokhtar recounts his harrowing experience bringing Yemeni coffee to market amidst Yemen's civil war. From dodging bombs to navigating civil unrest, his perseverance led to Port of Mokha’s success.
• The Importance of Sustainability in Coffee: Mokhtar emphasizes the need for fair pay for coffee farmers and describes his vertically integrated business model. By working directly with Yemeni farmers, he ensures that they receive fair wages, which is critical to the long-term sustainability of their communities.
• The Different Coffee "Waves": Mokhtar explains the evolution of coffee culture through the first, second, and third waves, noting the rise of specialty coffee and how consumers are becoming more conscious of origin, processing, and flavor.
• Coffee Processing Methods: A deep dive into how different processing techniques (natural versus washed) impact flavor profiles, and why Mokhtar's naturally processed Yemeni coffee has unique and complex flavors, often compared to fine wine.
• Taste Test: Corinna shares her experience tasting two different Port of Mokha coffees, highlighting how coffee tasting can be as nuanced as wine tasting. Mokhtar explains the difference between light and dark roasts and how each processing method brings out distinct flavors.

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