[Yemen Mokha Mattari] Natural Coffee Brewing Methods and the Origin of Mocha Coffee Bean Names

Yemen Moka Mattari: The Art of Natural Coffee Brewing and the Origins of Mocha

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Mattari is Yemen's most renowned coffee bean, grown in the Bani Matari highlands west of the capital Sana'a. It features intense, full-bodied flavor with distinct berry aromas. When discussing Yemen coffee, one immediately thinks of full-bodied, wild natural process beans. Since ancient times, Yemen's coffee farmers have continued to follow traditional cultivation methods passed down from their ancestors.

Due to Yemen's rugged terrain and scarce rainfall, coffee farmers typically select terraced fields or low-lying areas for cultivation, choosing locations that avoid intense direct sunlight. Additionally, most Yemeni farmers are poor and cannot afford pesticides, so they almost exclusively use natural organic cultivation methods. Yemen Mattari—the pinnacle of Mocha coffee, is known as the "Queen of Coffee" with limited yet exquisite production. It offers rich flavor and a fantastical, wild aroma that layers upon itself in the aftertaste. Its distinctive feature is bright floral and fruity notes complemented by red wine-like appeal. Although Yemen coffee grows on dry sandy soil, it comes from a region where rains fall during the monsoon season. The coffee tree roots, nourished by abundant underground water flow, give birth to the irreplaceable Yemen Mocha in the coffee world.

To this day, Yemeni coffee farmers still produce coffee using the same methods as 500 years ago. Coffee cherries grow naturally on the trees without any artificial fertilizers or pesticides. In summer, they receive moisture from the mountain slopes' light rain and mist, flowering and fruiting. During the dry winter, mature coffee cherries are allowed to hang on the trees and air-dry naturally—this is a very unique and rare practice. Only the extremely dry climate and intense sun of the Arabian Peninsula permit this approach; in other coffee-producing regions, the same method could cause coffee cherries to rot on the trees.

Ripe or dried coffee cherries naturally fall from the trees, are shaken down, or are harvested by hand. Yemeni coffee farmers, who make up nearly a quarter of the country's total population, spread the cherries with pulp intact to dry on their rooftops, in small sheds before their homes, or sometimes directly on the bare ground, exposed to the intense dry winter sun. Once the skin and pulp are dried, old-fashioned stone mills (two overlapping millstones) are used to grind away the dried hard shells and pulp—and the coffee beans are processed!

Because they are dried with the pulp intact, the coffee cherry flavors have an opportunity to "infuse" into the coffee beans. When coffee fruits fall on the dry soil of the African highlands, they also absorb flavors from surrounding organic matter. Combined with the "sun flavor" imparted by the fierce Arabian winter sun (you can detect similar notes on sun-dried quilts), the natural fermentation aroma of ripe fruit pulp, hints of earthiness... the 300,000 coffee farms spread across elevations from 3,000 to 8,000 feet, along with ancient, 100% organic processing methods, create the world's unique Yemen Mocha.

The Origins of Mocha

When discussing Yemen coffee, one must mention "Mocha." Everyone has heard of "Mocha coffee," but what exactly is "Mocha"?

There are multiple answers to this question. Some say Mocha is a specific origin, while others think of Mocha as sweet chocolate-flavored coffee. In fact, authentic "Mocha coffee" is produced exclusively in the Republic of Yemen on the southwestern Arabian Peninsula, growing on steep mountain slopes at elevations between 3,000 and 8,000 feet, making it the world's most ancient coffee.

As early as 500 years ago, Yemen was already producing coffee using ancient methods. In the early 17th century, the first Yemen coffee sold to Europe was exported through the ancient small port of Mocha, stunning Europeans. They called the delicious coffee from Mocha port "Mocha coffee"—this is the origin of the "Mocha coffee" name.

Ethiopia, Yemen's neighbor across the Red Sea, also exported coffee through Mocha port, so Ethiopian natural process coffees are often called Mocha (such as Mocha-Harrar Ethiopia Harrar). Today, the old port of Mocha has long been abandoned due to sedimentation (modern name: Al Makha), with exports now handled by the northwestern port of Hodeida. However, people have long been accustomed to the Mocha name, and Mocha's reputation has spread far and wide.

Dark-roasted Yemen coffee often exhibits chocolate-like bittersweet notes, influencing today's flavored coffees with chocolate syrup, which are also labeled "Mocha." Therefore, when you see the words "Mocha coffee," it might refer to pure Yemen coffee, neighboring Ethiopian coffee, or simply mean "flavored coffee with chocolate syrup." Regardless, for discerning coffee connoisseurs, only genuine Yemen coffee deserves to be called "Mocha coffee."

The term "Mocha" has multiple spellings: Moka, Moca, and Mocca are all common variants. On Yemen coffee sacks and documents, I've seen up to four local spellings: "Mokha," "Makha," "Morkha," and "Mukha"—all representing the same meaning.

Yemen Mocha is the pioneer of world coffee trade, making invaluable contributions to spreading delicious coffee worldwide. In the 17th century, Yemen Mocha, known as "Arabia Coffee" (this is also the origin of the later "Arabica species" name!), traveled across the seas to Catholic European countries like Italy. For more than 150 years thereafter, Yemen remained the only coffee-producing region selling to Europe.

Cupping Characteristics

Cupping Characteristics: Nutty, cocoa, walnut, subtle floral notes, smooth mouthfeel, with very persistent lingering aftertaste

FrontStreet Coffee's Brewing Recommendations

FrontStreet Coffee Brewing Recommendations:

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji Royal grinder setting 4

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee. First pour: 25g of water for 25s bloom. Second pour: inject to 120g then pause, wait until the water level in the coffee bed drops to half, then continue pouring slowly to 225g total. Extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors. Because the V60 has many ribs and drains quickly, pausing during pouring can extend the extraction time.

PS: The condition of the coffee bed in pour-over brewing should not be overlooked—this must be emphasized! The coffee bed plays a subtle role, one of which is providing resistance, allowing hot water to remain in the dripper long enough to ensure sufficient flavor extraction.

Medium-dark roasted coffee beds must also have certain structural support to perform their "blocking" function. To prevent weakening the coffee bed's support strength, one must master the [water stream intensity], [pouring position], and [stable circular pouring technique]—this constitutes a complete set of [pouring skills].

1. Dripper: 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 Method: 15g coffee, Fuji Royal "ogre tooth" burr grinder setting 4, V60 dripper, water temperature 88-89°C. First pour: 30g water for 25s bloom. Second pour: inject to 104g then pause, wait until the water level in the coffee bed drops to half, then continue pouring slowly to 220g. Avoid the last 5g. Water-to-coffee ratio 1:15, extraction time around 2:00 (timing starts from the end of bloom pour).

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