How to Drink Yemen Matari Coffee? What is the Main Coffee Variety of Matari Coffee?

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When mentioning Yemeni coffee, one immediately thinks of rich, wild, and full-bodied natural processed beans. Since ancient times, Yemeni coffee farmers have continued to follow traditional cultivation methods passed down from their ancestors. Due to Yemen's rugged terrain that is difficult to cultivate and scarce rainfall, Yemeni coffee farmers mostly choose terraces or depressions for cultivation, selecting locations that are not strongly exposed to direct sunlight. Additionally, most Yemeni farmers are poor and cannot afford pesticides, thus almost all adopt natural organic cultivation methods.

When Did Yemen Begin Cultivating Coffee?

Although there are various theories, the 13th-century explanation is the most convincing. According to the legend recorded in the book "The Origin of Coffee" written by the Arab Islamic scholar Abd al-Qadir, coffee was already being consumed in the 13th century. Furthermore, the ancient city of "Zabid," registered as a UNESCO World Heritage Site in 1993, was not only a center of education and religion in the Islamic regions of the Indian Ocean area but also beyond Yemen from the 13th to about the 16th century. The expanding Islamic influence in the 13th century penetrated deep into Ethiopia, and it is widely believed that coffee spread from Ethiopia during that time. According to existing literature, the etymology of the word "coffee" (Kafuwa) dates back to the 13th century.

Production Status

Ninety-five percent of Yemeni coffee production comes from the mountainous regions extending from south to north in the western part of the country. Yemeni coffee is cultivated on terraces (platforms) built on steep bare mountain surfaces (at altitudes of approximately 1700-2300 meters) and on farmland along dry river valleys that become underground streams (at altitudes of 1500-1700 meters). Due to the inability to ensure stable water sources, all coffee is processed using traditional non-washed methods, namely natural processing. Coupled with the original traditional Arabica varieties, this produces a very unique fruity Mocha aroma that has a deeply rooted popularity in Japan.

Varieties

Yemeni coffee production areas are concentrated in the western mountainous regions, with varieties such as Mataru, Ismaili, Harazi, Raymah, and Yaffaa. According to research investigations by government agencies, Yemeni varieties are classified into the following four types: Dawairi (tree height 1-4 meters, larger round cherry fruits), Tufahi (tree height 2-6 meters, larger apple-shaped cherry fruits), Udaini (tree height 2-4 meters, smaller round cherry fruits), and Buraa'i (tree height 1-3 meters, smaller oval-shaped cherry fruits). Among these, Udayni, which appears to have the most common characteristics, is considered the prototype of Yemeni varieties.

Market Circulation

Traders in the capital Sana'a collectively purchase raw materials from various production regions throughout the country. They use these raw materials that cannot be specifically traced to a particular production area and export these selected grades under the name "Sana'ani" (meaning "from Sana'a"). Each exporting company then adds its own brand. In Japan, it is customary to collectively refer to Yemeni coffee as "Mokha Mattari," but in Yemen, coffee beans harvested from specific regions are referred to using adjectives. For example, coffee harvested in the Bani Matar region is called "Matarli," and coffee harvested in Raymah is called "Raymi." The main export destination is overwhelmingly Saudi Arabia, followed by the United States and Japan. Europe's evaluation of Yemeni coffee is not very high, and the circulation volume is also small.

Brewing Recommendations from FrontStreet Coffee

Here are FrontStreet Coffee's brewing suggestions for Yemeni coffee beans:

• Dripper: V60
• Water Temperature: 88°C
• Grind Size: Fuji Royal grinder setting 4
• Roast Level: Medium roast
• Bloom Time: 25 seconds

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

FrontStreet Coffee's Recommended Method: Use 15g of coffee grounds, grind at Fuji Royal grinder setting 4, use V60 dripper, water temperature 88-89°C. First pour 30g of water for a 25-second bloom. Then pour to 104g and pause. Wait until the water level in the coffee bed drops to half before continuing to pour slowly until reaching 220g. Avoid the last 5g. Water-to-coffee ratio is 1:15, with a total extraction time of approximately 2:00 (calculated from after the bloom pour is completed).

Important Notice :

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