What is Mattari Coffee? FrontStreet Coffee's Introduction to Yemen Mocha Mattari Coffee

The Essence of Yemeni Coffee: A Journey Through Time

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Yemen represents the classic tradition of natural dry-processed coffee and is the world's only country that produces exclusively natural-processed coffee. The traditional processing method, which hasn't changed since Europeans became fascinated with wild Mocha coffee in the 17th century, remains unchanged. This is related to Yemen's extremely dry climate. Coffee is primarily cultivated in the central highlands, where annual rainfall ranges from only 400-750 millimeters—far below the optimal 1,500-2,000 millimeters for Arabica coffee. Fortunately, Yemeni coffee genetics come from the drought-resistant Harrar variety from Ethiopia. However, the water-scarce environment prevents farmers from adopting more advanced washed processing methods, resulting in wild aromas that surpass Harrar coffee. Therefore, Yemen has become the best choice for experiencing ancient flavors. Yemen was the first stop for Arabica coffee when it was transplanted out of Ethiopia. Although genetic polymorphism has diminished, it still maintains considerable coffee gene diversity, making it the world's second coffee-producing country qualified to be crowned with ancient superior varieties.

Unique Characteristics and Production

Since the 17th century, the dry Arabian soil with lack of moisture in the air has produced coffee beans that are particularly hard and small. Mocha production has always been limited by local political turmoil and small-scale cultivation that doesn't meet economic standards. Among these, Yemeni Mocha from the Bani Matar region, represented by Mattari, offers sweet, smooth, and uniquely aromatic flavors. With its characteristic slight acidity and strong finish, I believe it is the most suitable coffee for post-meal consumption and is also the finest among Mocha varieties.

Cultivation and Processing Methods

For centuries, Yemen's rough and primitive coffee cultivation methods have seen slight improvements. Coffee trees are planted in small plots on steep mountain slopes in areas that are difficult to access. The dry Arabian soil with lack of moisture in the air produces coffee beans that are particularly hard and small. Delicate irrigation systems bring spring water to terraced coffee gardens surrounded by soil and low walls. All this work is completed manually. Coffee beans are mostly dried on rooftops or flat ground surfaces. Strangely, coffee beverages are not very popular in this region where coffee was first consumed, and the coffee brewing methods are quite poor. Coffee liquid is generally boiled with bean pods. Small farmers pay more attention to cultivating a medicinal plant called qat because chewing qat is popular locally, while neglecting the care of coffee trees. Mocha production remains limited by local political turmoil and small-scale cultivation that doesn't meet economic standards. Mocha coffee is named after Yemen's Mocha port, which was the earliest coffee export port, supplying global coffee commercial trade until the end of the 17th century.

Flavor Profile and Blending

Since people began drinking coffee, Mocha has always been recognized as excellent coffee with distinctive acidity. Some consider Mocha's special acidity to be assertive. This is because after a day of work, people's taste buds become dull to delicate flavors. The coffee itself is very aromatic and rich. Yemeni Mocha from the Bani Matar region is represented by Mattari, which offers sweet, smooth, and uniquely aromatic flavors with characteristic slight acidity and strong finish. Mocha is suitable for blending with Milds-type coffees, especially suitable for creating blend coffees with Mexican coffee, Indonesian Java coffee, and Sumatran coffee. Locals like to mix Mocha with Mexican coffee to make Turkish coffee. It is the most suitable coffee for post-meal consumption and is also the finest among Mocha varieties.

FrontStreet Coffee's Yemeni Mocha and Brewing Guide

FrontStreet Coffee's Yemeni Mocha comes from the Mattari region. Here are some suggested brewing parameters:

1. Dripper: V60

2. Water Temperature: 88°C

3. Grind Size: Fuji Royal R4

4. Roast Level: Medium roast

5. Bloom Time: 25 seconds

Flavor Profile: Balanced, chocolate notes, persistent caramel sweetness in the finish

FrontStreet Coffee's Recommended Brewing Method: 15g coffee, Fuji Royal R4 grind, V60 dripper, 88-89°C water temperature. First pour 30g of water for 25s bloom, then pour to 104g and pause. 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 approximately 2:00 (counting from the end of bloom pour after completing water injection).

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473