Yemen Mocha Specialty Coffee Beans: What is the Cultivation History of Mattari Region? Flavor and Taste Characteristics? How

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Yemen Mocha Premium Coffee Beans: What is the cultivation history of the Mattari growing region? What are the flavor and taste characteristics?

Origin & Estate: Yemen Mattari

Geographical Environment: Altitude 1400 meters above

Processing Method: Natural sun-dried

Taste Characteristics: Full of acidity, strong and stimulating, more prominent than fruit flavors, possessing perfect depth and concentration. When the coffee cools, there is a hint of fruit aroma and chocolate flavor.

Until the sixth century AD, Yemen was always called Arabia, therefore coffee trees shipped from Yemen to other places were also called Arabica coffee trees. The original habitat of these trees is Ethiopia, and it was the Dutch who spread these coffee trees throughout the world. Dutch merchants traveling eastward around the Cape of Good Hope had to pass through the east coast of Africa to Yemen's Mocha port before beginning their long trek to India.

In 1696, the Dutch introduced coffee trees to Ceylon (now Sri Lanka), and then introduced them to Batavia in Java. Mocha coffee beans are smaller and rounder than most coffee beans, which makes Mocha coffee beans look very much like peas—in fact, Peaberry beans are sometimes called Mocha coffee beans. The shape of Mocha coffee beans is similar to Ethiopia's Harrar coffee beans—they are small, acidic, and you can detect a hint of chocolate flavor, so adding chocolate to coffee was a natural development process.

In Yemen, coffee growers plant poplar trees to provide the necessary shade for coffee trees. As in the past, these trees are planted on steep terraces to maximize the use of limited rainfall and limited land resources. In addition to Typica and Bourbon coffee trees, more than ten different coffee tree species native to Ethiopia are also planted in Yemen. However, even premium coffee, such as premium Mocha coffee, has the fruit skin connected to the beans after air-drying. To this day, traditional stone mills are still often used to remove the dry, hard fruit shells, which makes the coffee beans irregular in shape and often damages them.

Although Yemeni coffee is of superior quality, smooth and aromatic, there are also unsatisfactory aspects—namely, that quality cannot be consistently guaranteed, and the grading of its coffee beans is also uncertain. Traditionally, Yemen's best coffee beans come from Mattari, followed by Sharki, and then Sanani. These producing areas all use natural processing methods, so the coffee beans carry wild flavors. Generally speaking, Yemeni coffee has a unique personality—wild, complex, and stimulating, especially the charming wine acidity and deep dark chocolate flavor that many people love. These coffee beans have low caffeine content and are exported from December to April of the following year. A problem that has existed in the past is that coffee produced in the north is mixed with inferior substances before being shipped from the southern port of Aden. Only coffee shipped from the port of Hodeida can be identified as truly produced in the north.

How to brew Yemen Mocha?

1. Dripper: V60

2. Water temperature: 88 degrees

3. Grind size: Fuji Royal grind level 4

4. Roast level: Medium roast

5. Bloom time: 25 seconds

Flavor: Balanced, chocolate, persistent caramel sweetness in the aftertaste

FrontStreet Coffee's recommended method: 15g of grounds, Fuji Royal ghost tooth grinder level 4, V60 dripper, water temperature 88-89 degrees. First pour 30g of water for a 25s bloom, then pour to 104g and stop pouring. Wait until the water level in the coffee bed drops to half before pouring again. Slowly pour until reaching 220g, discarding the last 5 grams. Water-to-coffee ratio 1:15, extraction time around 2:00 (counting from the end of bloom after completing water injection).

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