Yemen Mocha Mattari Information Coffee Growing Process Flavor Features Introduction

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

When it comes to Yemeni coffee, it immediately reminds people of thick and wild sun beans.

Yemeni coffee has a long history. Arabica beans were introduced from the Hara region of Ethiopia in the 6th century.

Since ancient times, coffee farmers in Yemen have been planting in accordance with the ancient methods handed down by their ancestors.

Because of the rugged terrain and the lack of rainfall, coffee farmers choose terraces or depressions for planting.

And choose a place that is not easily exposed to intense sunlight.

In addition, most Yemeni farmers are poor and cannot buy pesticides, almost all of them are cultivated naturally and organically.

Madali (also translated as Matali) is the best-known and highest-altitude coffee-producing region in Yemen.

The planting area is concentrated in the Mata Heights west of the Yemeni capital Sana'a (2000-2400 m above sea level).

Limited by the lack of rainfall, lack of arable land and other factors, the annual output is not much.

The raw beans of Yemeni mocha coffee are treated in the sun, and the fruits are harvested and spread on their own courtyard or roof.

At first, Yemeni coffee beans were exported to Europe from the port of Mocha in the southwest, so the coffee beans exported from the port of Mocha were later called mocha coffee.

The variety is Arabica, the coffee granules are small but the hardness is very high, among which Mattari (also remade Matali or Matali) is the most famous and the best quality.

With rich berry aromas and consistency, it is regarded as high-priced coffee in Europe, the United States and Japan. The bean is slender in shape and has a strong, thick flavor with obvious berry aromas.

Flavor description: rich and full-bodied palate with clean flavor lines, low acid value, but charming fruit flavor, berry, blackcurrant, chocolate, honey, fruity and lingering finish

Medium baking-taste performance:

Bright and clear berry, fruit, wine, chocolate, drupe, lemon, sweet and sour taste, fresh and bright aroma stay in the nose (delicate slightly sour taste, suitable for coffee lovers who like to taste sour fruit).

Medium and deep baking-taste performance:

Strong fresh berry, red wine, subtle chocolate, floral, medium consistency, changeable wild aroma changes back to sweet! No sour, no bitterness and rich aroma changes, suitable for lovers who like to taste the original coffee.