Yemen Mocha Specialty Coffee: Matari Natural Process Flavor Profile and Brewing Methods?

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The History of Yemen

Yemen is famous for its frankincense or spice trade and is the world's earliest origin of cultivated coffee Mocha. Yemen, which continues the lifestyle preserved thousands of years ago, is separated from Ethiopia by the sea. Ethiopia also exports coffee through the port of Mocha, so sun-processed Ethiopian coffee is often called Mocha. Yemen Mocha is the originator of the world coffee trade. Yemen's contribution to spreading delicious coffee worldwide cannot be overstated, and it is known as Arabia Coffee.

Mocha Coffee

Although Ethiopia was the first country in the world to discover coffee, Yemen was actually the first country to produce coffee as a crop on a large scale. In the early 17th century, the first batch of Yemen coffee was exported to Europe through the ancient small port of Mocha, astonishing Europeans. Because all exported coffee bags had to be marked with "MOCHA" to prove they were transported from the port of Mocha, Europeans called the delicious coffee from Mocha port "Mocha coffee."

Matari

Yemen coffee grows on steep terrain with little rainfall, poor soil, and insufficient sunlight. These unique and harsh conditions, which are unfavorable for coffee cultivation, have given birth to the irreplaceable Yemen Mocha in the coffee world. The main coffee-producing regions are Sanani, Matari, and Ismaili.

The Matari region is located in the highlands west of the capital, at an altitude of 2000-2400 meters.

Ancient Sun-Drying Processing

Yemen is the classic of ancient sun-dried flavor and the world's only fully sun-dried coffee-producing country. The traditional processing method of water-free drying has remained unchanged since the 17th century when Europeans were fascinated by wild Mocha. This is related to the dry climate. Coffee is mainly planted in the central highlands, with an average annual rainfall of only 400-750 millimeters, far below the optimal 1,500-2,000 millimeters of rainfall for Arabica. Due to the water-scarce environment, farmers have been unable to introduce more advanced washing methods. The wild flavor surpasses Harar coffee, making Yemen the choice for experiencing sun-dried flavors.

Cupping Report

Yemen coffee has rich, complex, wild, and full-bodied flavors, with strong fermentation notes and low acidity characteristics of peanut aroma. After grinding, it has a caramel fragrance, with complex layers during tasting. A slight grape acidity appears at the changing end in the mouth, and the cup bottom leaves a malt sweetness.

The Importance of Coffee Bed in Pour-Over

The condition of the coffee bed in pour-over brewing cannot be ignored, and this must be emphasized! The coffee bed plays a subtle role, one of which is to provide resistance, allowing hot water to stay in the filter cup long enough to ensure sufficient flavor components are extracted.

Medium-roast coffee beds must also have certain supporting strength to perform the "blocking" function. To prevent the weakening of the coffee bed's support, one must master [water column intensity], [water pouring position], and [stable circular pouring technique] to form a complete [pouring technique].

Brewing Parameters

1. Filter: V60
2. Water temperature: 88°C
3. Grind size: Fuji grinder #4
4. Roast level: Medium roast
5. Bloom time: 25 seconds

Flavor Profile

Flavor: Balanced, chocolate, persistent caramel sweetness in aftertaste

FrontStreet Coffee's Recommended Brewing Method

15g coffee, Fuji grinder #4, V60 filter cup, 88-89°C water temperature. First pour with 30g water for 25s bloom, then pour to 104g and stop. Wait until the water level in the coffee bed drops to half before continuing to pour. Slowly pour until reaching 220g, avoiding the last 5g. Water-to-coffee ratio 1:15, extraction time around 2:00 (counting from after bloom pour completion).

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