Episode 10 Yemen Mokha Matrar on the 8th of December 2008

Authentic Mocha coffee is from Yemen, and Matari is perhaps the best known. It is from the Bani Mattar Region, located west of the capital city of Sana'a. This is very high altitude coffee, grown 6500 to 7000 feet, resulting in small, concentrated beans.

Not much has changed over the centuries in terms of how Yemen coffee is processed. In the manner of all natural coffees the fruit pulp and skin is left to dry whilst still attached to the beans. Once dried the husk is removed using a millstone. The varietals used in growing this coffee are ancient heirloom species. The most widely known type is Ismaili but there are also many less familiar names.

Dark roasts, which often mask delicate flavours and floral notes in most other coffees, bring out hidden depths in this one.

Population (2006): 21.4 million People Coffee Production: 50,000 bags (60 kg) Country bag capacity: 132 pounds - 60 kg Domestic Consumption: practically none Coffee Export: 50,000 bags (60 kg) Cultivated Area: About 7700 hectares (19,000 acres)

This Yemen has the typical winey flavours, sharp acidity, yet smoothness of character, with chocolate overtones and a heavy body. I don't like acidity in espresso, but this is divine. This coffee is also good in the French press.

Comments

  • 9 December 2008, 5:05 pm

    Damn my sex pants! :D

  • 13 December 2008, 7:39 am

    Matt says:

    You chew that wood bro! Finally Yemen gets a decent shout. I found it could be quite aromatic when the shot was pulled right, like sandlewood almost. I find it is one of those that produces more off shots than usual, but when you hit it right, you really get a reward.

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