Cultivation History and Flavor Characteristics of Yemen Mocha Coffee? How to Pour-Over Yemen Mocha? How to Use Three-Stage Brewing?

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What is the cultivation history and flavor characteristics of Yemen Mocha coffee? How to pour-over Yemen Mocha? How to brew with three-stage method?

Yemen is a traditional Islamic country. Located on the Arabian Peninsula, Yemen has long been known as the "Queen of Coffee" and "Coffee Countess." Compared to Ethiopia's numerous producing regions, Mattari's production is small yet refined.

Mattari Mocha produced in the Bani Mattar region has a clear red wine quality and deep, captivating dark chocolate flavor. The 2012 batch of premium Mattari Mocha, compared to previous years, has developed more tropical fruit dried flavors, which not only adds depth to the layers but is also a rare premium level of natural sun-dried coffee beans. The front stage has wet aroma similar to dried pineapple and red wine, accompanied by sweet red wine in the middle stage, and very rich dark chocolate flavor in the final stage.

The gentle acidity carries strength, creating endless rich aftertaste that leaves one wanting more.

The distinctive acidity and aroma are full of wild feeling, with a fantastic wild aroma stacking in layers in the aftertaste...

Although Ethiopia is the birthplace of coffee, Yemen was the first Arab country to start cultivating coffee.

Today, Yemen still uses traditional methods to grow coffee, not much different from the methods used around 1600 AD.

Coffee is grown at altitudes of 3000-7000 feet, and irrigation systems built 400 years ago are still in use.

This irrigation system collects rainwater and distributes limited water sources evenly.

Due to limited water sources, all coffee is processed using the natural sun-drying method.

The name Mocha originated because early coffee was mainly exported from the port of Mocha in Yemen.

Although this port closed around 1800 AD, the name Mocha for coffee continued to be used.

There are two main famous coffee varieties: Mattari and Sanani.

Mattari coffee is richer and carries cocoa flavors.

Sanani coffee has more wild characteristics and fruity acidity.

Coming from one of coffee's oldest origins, Yemen Mattari Mocha coffee gives people a mysterious, enigmatic feeling.

The spicy, slightly wine-fragrant characteristics bring an extremely exotic taste experience.

Smooth and bitter-sweet upon entry, one can also taste rich chocolate flavor. This is a distinctive and flavorful coffee worth trying.

Although Yemen coffee is grown on dry sandy soil, it comes from a place where rainy seasons bring rainfall. The roots of coffee trees, due to abundant underground water flow, nurture the irreplaceable Yemen Mocha in the coffee world.

Mattari coffee beans are small and elongated, with uniform color representing the best quality grade. They have unique and rich flavors: red wine, dried fruits, grapes, cinnamon, tobacco, and the most well-known chocolate flavor. After grinding, the coffee beans have jasmine aroma. When brewed at high temperature, one can first smell the fermented wine aroma. When sipping and tasting, there's a slight grape acidity that changes and appears subtly in the mouth, creating saliva and returning to sweetness with a rounded cocoa chocolate sweetness. As the temperature drops, one begins to taste the varied and complex texture. The bottom of the cup retains a very charming malt sweetness. The overall style is gentle and restrained, with aroma and aftertaste carrying Mocha's mellow richness, truly worthy of being called the Queen of Coffee.

Origin Information

Origin: Yemen

Region: Bani Matar

Altitude: Approximately 1700 meters

Processing: Natural sun-drying

Variety: Yemen native Heirloom Yemen Mocha Seedstock

Roasting method: Cinnamon Roast (light-medium roast)

Characteristics

1. Flavor: Red wine, dried fruits, grapes, cinnamon, tobacco, chocolate

2. Aroma: Jasmine, malt sweetness

3. Appearance: Small, elongated bean shape

Brewing Parameters

1. Filter: V60

2. Water temperature: 88°C

3. Grind size: Fuji Royal grinder setting 4

4. Roast level: Medium roast

5. Bloom time: 25 seconds

Flavor: Balanced, chocolate, persistent caramel sweetness in aftertaste

FrontStreet Coffee's Recommended Brewing Method

15g coffee grounds, Fuji Royal grinder setting 4, V60 filter, 88-89°C water temperature. First pour 30g of water for 25s bloom. Then pour to 104g and stop pouring. Wait until the water level in the coffee bed drops to halfway before continuing to pour. Slowly pour until reaching 220g total water, avoiding the final 5g. Water-to-coffee ratio is 1:15, extraction time around 2:00 (calculated from the end of bloom after completing all water pours).

Important Notice :

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