The correct drinking of Yemeni Matali Coffee the story of Yemeni Matali coffee the origin of Yemeni coffee

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Coffee in Yemen dates back to the very beginning. According to some legends, coffee was first discovered by a Sufi monk in Yemen. Elsewhere, our beloved coffee bean was first discovered in Ethiopia and soon brought to Yemen by a monk who became fascinated after discovering he could roast, grind, and brew this magical sleep-fighting drink. Although there is no record of the beginning of coffee production, records show that Yemen exported coffee to the Middle East in 1200 BC. In the centuries that followed, Yemeni coffee spread all over the world, and although there are different voices about how and when coffee spread, all agree that Yemen was the first exporter of this black gold or "wine."

Yemen, located in Western Asia across the Red Sea from Ethiopia, has ideal coffee growing conditions, with ancient forests, towering mountains (more than 5000 feet), nutrient-rich soils, and stable marine mists. Yemen has two main mocha varieties, Matari and Sanani. Sanani is a smooth, well-balanced, low-acidity coffee with intense chocolate and fruit flavours. Matari is the better of the two mochas. It is brighter in color, has African qualities like wine, a full-bodied body, delicate exotic notes, and a deep chocolate tone. Almost all coffee in Yemen is organically grown, using natural methods of cultivation, harvesting and pest control-many of which are at least 400 years old-and mostly dried.

Our Yemeni Mocha Matari is balanced, medium toasted, full-bodied, velvety and fresh with berry and citrus aromas. This wine has wonderful acidity, wonderful aromas, a smooth palate, and mild chocolate notes.

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