Check it out on the web. It goes by several names; at Peet’s and Starbucks this specialty coffee is Arabian Mocha Sanani, at it goes by Sanani, and some shops call it Arabian Mocha.

It doesn’t matter what it’s called where you are. The result is the same. But you may be asking, what’s all the fuss about? This is a bold coffee. It doesn’t come to the United States every year, only when the crop is large enough. It’s for people who like a good strong brew and know how to make a cup of bold cup of coffee and enjoy it. If you’re just getting started in coffee tasting, pass on this one.

The Arabian Sanani is grown in the Sana’a region of Yemen on the Arabian Peninsula. As I understand it, the coffee is not gown on one or two plantations, but on many small farms in the region. The Sanani crop varies from year to year due to rainfall and other factors.In some years there is a bountiful crop and lots of coffee to export and in other years, the crop is very small and there is not enough to get here in the United States.

This coffee grows on scratch dirt farmland on low bushes that develop under very dry conditions. There is a lot of desert in this part of the world and water is at a premium. When the majority of coffee cherries are ripe, the farmers pick all the cherries at once and spread them out to dry. The dried cherries are passed through millstones to remove the hulls and to release the two coffee beans that reside inside.

This old and primitive method of getting the beans separated from the hull goes back centuries and is what creates the classic flavor that this coffee produces. I like the fact that it is grown organically. I don’t think it’s done on purpose. It’s just the way that the farmers do it in that part of the world. Once the coffee is dried and put into burlap or shipping bags, the dried coffee must be carried out of the steep valleys by donkeys.

I’ve only tasted Arabian Sanani a couple of times and both times I thought I tasted berries. No kidding. I read a review recently and they said they tasted wine berries and some floral. I’m not sure I’d go that far.

What about the mocha? It has a hint of chocolate. It is not the chocolate like you would get with a mocha espresso. It is not a chocolate syrup taste. It’s more like a Hershey’s Special Dark chocolate bar. You notice it, but it is not thick and gooey. Don’t buy this one thinking you are going to get chocolate coffee. You’ll be disappointed.

If there were a really good crop some year and the beans were plentiful and I had a good relationship with a company that was a coffee roaster, this would be a coffee I could blend with some other beans to come up with a really special blend. But, . . .   Maybe next year.

This is one of the strongest, most powerful coffees I have tasted in a while. When I heard that it was out, I heard from a friend that there was plenty in supply. I bought three pounds online and sent it to close friends for presents. Then when I tried to order more, I found out that my supply at $10 a pound had dried up.

When I called around, I found that the only store that still had some near me was Starbucks. Not that Starbucks is bad, but I try to give my business to the smaller shops if I can.

Call around where you live to see if you can get it locally without paying the shipping. Try Peet’s or Starbucks – they might have it. Some local beaneries might also have it for sale. Expect to pay about $17 a pound or so. I got my early stash at $10 a pound but have seen prices on the web ranging from $14 to $24. Prices where you are will vary. Try a pound. I think you will like it. Get the whole beans and grind a few each time you want a good strong cup of coffee so they are fresh for each cup you make.

The weather is warm here through tomorrow. They are talking about rain for a couple of days and maybe over the weekend. Good coffee drinking weather. If you have any questions, leave me a comment. I will answer you back. I hope you are enjoying a nice brew of coffee. Java Girl