Yemen Mocha Matari Natural Process Arabica raw coffee
Bright acidity, full body, sweet, Turkish apricot, chocolate, date, rich coffee flavor, complex, caramel, berry, faint spice, rich lasting finish.
Deep rich flavor and complex notes of fruit with a full body to carry all that flavor.
Roast it anyway you like it's your money, but for our taste we wouldn't roast beyond City roast or risk losing that wonderful aroma and complex character.
Roasting Aroma: Sweet, soft wine, caramel
Dry Aroma: Heavy chocolate, fruit, citrus
Brewed Aroma: Caramel, chocolate, spice, sweet
Region: Bani Matari
Growers: Various small holders across Matari
Altitude: 1500 - 2000 Meters above sea level
Processing: Traditional Natural (Dry) method, with Yemen's also known and common as Mocha (or Mocca) method where cherries are allowed to partially dry on the tree (and/or tile roof tops) before removing skin and fruit, giving this coffee that deep mulled fruit complexity and creamy body.
Yemen is the First country to export Coffee as a commercial crop after migrating Pilgrims brought it from Ethiopia where it had been discovered by a Goat Heard.
The supply of Yemeni coffee is slowly shrinking due to aging varietals that are producing diminishing yields, as well as socioeconomic conditions. Conversely however the flavors and thereby cupping scores of many Yemeni coffees we are able to get are improving, causing both demand and cost of these fine coffees to increase.