What are the growing regions of Yemen Mocha? What are the characteristics of Yemen Mocha Mattari coffee? How to drink Yemen Mocha?

For coffee enthusiasts with some knowledge, mentioning Yemeni coffee easily brings "Mocha" to mind.

If Ethiopia is a versatile woman—complex fruity and floral notes—then Yemen is a brave man—chocolate flavors, tobacco notes, and a heavy body yet with a gentle sweet aftertaste.

Yemen has a long history of coffee cultivation. By the early 17th century, Yemeni coffee beans began to be exported from the southwestern port of Mocha to Europe. Europeans thus called these coffee beans shipped from Mocha port "Mocha coffee." Ethiopia, across the Red Sea from Yemen, also later used Mocha port to export coffee beans, so Ethiopian sun-processed coffee beans are also often considered Mocha.

Yemen's coffee cultivation methods remain similar to those from 500 years ago, with almost all coffee grown on mountain slopes ranging from 3,000 to 7,000 feet in altitude. Due to sparse rainfall, coffee trees must rely on their strong water retention capacity to survive drought periods. The harsh growing conditions result in relatively small coffee beans, but with quite high hardness. Yemen's coffee varieties are also quite complex, with recognized small-bean varieties including Ismaili and ancient heirloom, as well as Adeni and Mattari varieties.

Yemeni coffee belongs to the natural sun-drying process. After harvesting, the fruits are usually spread in courtyards or on rooftops for sun exposure. Some fruits are even allowed to dry directly on the tree before harvesting (this method is called floating).

Yemen's natural sun-drying method involves manually harvesting fully ripe coffee beans and placing them directly in dedicated coffee drying fields or in compacted earthen front yards to receive sun exposure. During the sun-drying period, similar to drying rice in Taiwan, wooden rakes are used to turn the beans to ensure even drying. After about twenty days of drying, the outer pulp and skin are removed to extract the coffee beans. Yemeni coffee is characterized by rich, complex, wild, mellow, and strong fermentation flavors with lower acidity. Additionally, Yemeni coffee often contains an uncertain factor (timing of seasonal rainfall) that makes it unpredictable, making it not an exaggeration to call it the world's most special coffee.

The dried fruits must be ground and hulled. Today, Yemen still preserves the ancient method of stone grinding for hulling, with the stone mills powered by camels or donkeys.

Yemen has many coffee-producing regions, with Mattari from the Bani Matar (Bany Mattar) province being the most famous and also the highest quality among Yemen's exported coffee.

The early port of Mocha, which carried the heavy responsibility of exports, has many name variations and spellings, such as Mocha, Mokka, Moca, Moka, Al-Mocha, Al-Makha, and so on. Mocha port was later abandoned due to silting, and exports now go through Aden port in the east and Hodeida port in the north.

FrontStreet Coffee's Yemen Mocha Mattari

FrontStreet Coffee's Yemen Mocha Mattari, perhaps due to Yemen's cultivation methods and traditional sun-drying process, gives this bean a somewhat ancient feeling. Wild, full of untamed nature and unrestrained spirit, the rich chocolate flavor that enters the mouth is intoxicating. As the coffee cools slightly, grape sweetness and acidity fill the entire palate.

FrontStreet Coffee's Brewing Parameters:

V60/89°C/1:15 ratio/Time: 2 minutes

Flavor Notes:

Dark chocolate, grape, spices

Since people began drinking coffee, Mocha has always been recognized as good coffee with distinctive acidity. Some consider Mocha's special acidity to be assertive. That's because after a day of work, people's sense of taste becomes dull to delicate flavors. The coffee itself is very aromatic and rich. Yemeni Mocha is represented by Mattari from the Bani Matar region. It has a sweet, smooth mouthfeel with unique aromatic characteristics, featuring slight acidity with a strong aftertaste. Mocha is suitable for blending with Milds category coffees, especially suitable for combining with Ethiopian coffee, Indonesia's Java coffee, and Sumatran coffee for blend coffees. Locals like to mix Mocha with Ethiopian coffee to make Turkish coffee. It is the most suitable coffee for post-meal consumption. It is also the finest among Mochas.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473