Yemen Mocha Coffee Brand Introduction and Mattari Coffee Flavor Characteristics

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Yemen Mocha Coffee

Yemen, located by the Red Sea, is an ancient Arab country. From ancient times to the present day, Yemen coffee has relied entirely on manual labor for the entire process from planting, cultivation to processing. The coffee beans are naturally dried under the sun, resulting in small and hard beans. Originating from the city of Muke in Yemen, Yemen coffee is known as Mocha coffee. Yemen coffee is a traditional premium coffee with a special, clear taste that has some fermented wine flavor and natural acidity. We have selected the widely recognized outstanding Mattari No.9, which has a rich texture, excellent mild taste, and fruity sweet aroma, to share with you.

Origin

Mattari region, Bany Matar province, northern Yemen (Yemen is a country in Southwest Asia).

Altitude

1,000 – 3,000 meters

Yemen Mocha has always been my favorite. Rarely can a single coffee simultaneously possess wildness, gamey flavor, wine notes, fig taste, while also containing mildness, complexity, and rich chocolate flavor. Once praised as the wine of Arabia, Yemen Mocha is undoubtedly Allah's gift. Precisely because the initial coffee trade was exported from Yemen's Mocha port, many people mistakenly believe that Yemen is the birthplace of coffee. Even now, some Europeans still习惯 to call coffee "Mocha." Since the 17th century, the dry Arabian soil with lack of humidity in the air has produced particularly hard and small coffee beans. Mocha production has always been limited by local political turmoil and cultivation that doesn't meet economic scale. Among these, Yemen Mocha from the Bani Matar region's Mattari is representative, with its sweet, smooth, and unique aromatic taste. With its characteristic slight acidity and strong aftertaste, I believe it's the most suitable coffee for post-meal enjoyment, and it's also the finest among Mochas.

For centuries, Yemen's crude and primitive coffee cultivation methods have seen slight improvements. Coffee trees are planted in small plots on steep mountain slopes, all in areas that are difficult to access. The dry Arabian soil with lack of humidity in the air produces particularly hard and small coffee beans. An ingenious irrigation system brings spring water to terraced coffee gardens enclosed by earth and low walls. All this work is completed by manual labor. Coffee beans are mostly dried on rooftops or flat ground. Strangely enough, coffee beverages are not very popular in this region that was the first to drink coffee, and the method of brewing coffee is also quite poor. Coffee liquid is generally boiled with bean pods. Small farmers pay more attention to cultivating a medicinal plant called qat, because chewing qat is popular locally, while neglecting the care of coffee trees. Mocha production remains limited by local political turmoil and cultivation that doesn't meet economic scale. Mocha coffee gets its name from Yemen's Moka (Mocha), which was the earliest coffee export port, supplying global coffee commercial trade until the end of the 17th century.

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