Yemeni coffees are often the outliers in terms of moisture and that particular green is no different. My moisture reading on the same coffee using the same meter, shows the same result.

The coffee will need less upfront heat and will yellow quicker with less thermal energy needed to roast.

Water Activity plays a more important role in determining green coffee quality than moisture content. I am not aware of any large green vendor who wants to document their green coffee moisture level and update it as it ages. And water activity meters are extremely expensive. Some of the problems come from what I mentioned prior, some coffees, namely many Yemeni's (which are almost universally natural's) are always going to be on the far edge of the bell curve of moisture content. That shouldn't steer a buyers decision or give inference as to quality. But it does give some insight on how to best roast it.

Most green coffee vendors are looking to have coffee that is somewhere near 10.5- 12.0% moisture. Coffees that start creeping up higher are at a higher risk of mold contamination or just going funky quicker. But this doesn't generally occur until you're north of 14% or more, and it's highly dependent on storage conditions. You'll never see a reputable green coffee vendor stacking jute bags directly on concrete floors. They run havoc on beans during extremes in temperature changes.