Yemen Mokha Matari

What coffee would you drink if you could only have one the rest of your life? There are more than a handful of folks in the industry who will quickly say Yemeni coffee and most days I fall into that camp. Whether as a syrupy, bold espresso, or a delicate pourover, it's hard to not be lost in this cup. After the coffee takes hold, do yourself a favor and read a bit about Yemen. While Yemen indeed played a huge role in coffee trade, it is but a brief window into its long history. This is one of the most distinct coffees we roast and it's a joy every time. 
  

The Story

Matari is one of the few coffees from the growing regions surrounding the high-altitudes of Sana'a that was traditionally kept separate. All others were mixed to form Sana'ani coffee with decidedly mixed outcomes. But coffee in Bani Matari is a bit different, tall old-growth trees that appear like a fruit orchard than a typical coffee farm. This lot was secured through Fatoum Muslot, who took over the family coffee business started by her father back in the 1950s. They've long exported Yemeni coffee, and since Fatoum has started managing the group, she has worked to implement practices such as more stringent hand sorting and using Ecotact storage bags in order to directly affect their coffee's overall quality. During their long history in the coffee trade, they family has forged longstanding connections with farming groups in several growing regions, and because of these connections, are able to buy coffee in a more direct way. This lot is made up of coffee from roughly 100 farmers in Bani Matari, who on average have 1000 trees planted on less than 1/2 hectare of land. Altitude is extremely high, starting around 2000 meters and stretching upwards of 2400 meters above sea level.

Origin Information

Grower
100 member farmer group
Variety
Heirloom 
Region
Bani Matari, Yemen
Altitude
2000-2400 meters above sea level
Process
Natural process









Brewing Method Recommendation: This coffee makes a spectacular pourover or a bright and fruity espresso.
    • Filter/Pourover Recipe
      • Dose · 25g 
      • Water · 400g
      • Temp · 203F
      • Ratio: We think a 15 to 1 Water to Coffee for a full-bodied, syrupy cup. However,  go for a little more water up to 16:1 ratio if you like the more delicate florals and lighter tropical notes to come through
      • Brew Time: 4:00 is a good starting point
    • Espresso Recipe
      • Coffee Dose · 20g 
      • Beverage Weight · 50g
      • Ratio: 2.5:1 
      • Brew Time: 30-26 seconds
      • Temp · 201F @ 9bar, tested on La Marzocco GB5





Related Items

Stay Up to Date

Sign up to get the latest on sales, new releases and more …