Qahwah is the Arabic word for coffee, and this North Main spot builds its whole identity around the Yemeni version of it. The beans come straight from Yemen and are sun-dried before brewing, turned into cups most of the Upstate has never tried. Qishr is a light tea made from the coffee husk rather than the bean, mufawar is a spiced coffee run through with cardamom, and adeni chai steeps cardamom and cloves into a milky tea that rounds out the traditional side.
Alongside those old-country drinks sits a modern cafe menu, with pastries and lattes for anyone who wants familiar footing before they wander into the Yemeni side.
Going in is less like grabbing a coffee and more like sitting down with a tradition you have probably never met, in a room built to slow you down for an hour.