Qishr “Husk” : It is the outer covering of the fruit of the coffee tree (coffee husk). It constitutes approximately 2% of the weight of the coffee fruit . The ripe coffee fruits are dried after harvesting directly under the sun on the roofs of houses as well as on beds designated for drying coffee fruits and after they are completely dry. It is ground and the coffee peels are separated from the green coffee beans, after which the coffee peels are used as a drink
Since ancient times, the Yemenis did not export it, but rather consumed it locally and exported coffee beans only. From a long time ago, Saudi Arabia was the only country importing Qishr from Yemen. As mentioned by the Italian traveler “Renzo Manzoni” in the year 1877, during his visit to Yemen, which was called Al-Arabiya Al-Saeeda, “Al-Qishr” coffee caught the attention of the Italian traveler.
How to prepare Qishr (husk) coffee!
The Yemenis prepare the qishr coffee drink in two ways, and it is drunk without sugar! Manzoni mentioned in his book
Manzoni says: “In hot regions, the peel is roasted, ground and added to boiling water, inside a clay pot called (jemneh).”
It is perfumed with (cinnamon, nutmeg, saffron, cloves). Through this method, this coffee – coffee husk – takes on a dark color with a sharp taste.
As for the cold regions, “the qishr is not roasted, and it is added as is to the boiling water, and this coffee takes on a golden blond color, and its taste is excellent.”
