Mountain Coffeehouse · Ginger Coffee-Husk Brew
Qishr
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It's brewed from the dried husks of the coffee cherry, not the roasted bean itself — the part most coffee-growing regions throw away is the whole point here.
Dried coffee-cherry husks are simmered with ginger and warming spices like cinnamon or cardamom into a pale, fragrant brew, poured hot into small cups. Highland coffeehouses and market stalls across Asir and Jazan serve it as one of the region's oldest everyday beverages.
Why it's made this way: Asir and Jazan's mountains hold some of the only places in Saudi Arabia where coffee is actually grown, on terraced Khawlani coffee farms straddling the Saudi-Yemen border, so a local tradition of brewing the leftover husks took root here instead of importing whole beans.
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