Yemeni Coffee Sanani and Matari Coffee

Sanani: Sanani is a general term, which generally refers to the coffee production areas around the capital Sana'a. I have a deep affection for Sanani. Eighteen years ago, I first brewed deeply baked Sanani, and I felt a strong aroma and sweetness of sun fruit at the entrance. Because of this incredible flavor, high-quality beans have been crazy ever since.

Sanani's thick fruit aroma, which is very different from the aroma of Central and South American beans, is difficult to describe and can be classified as a kind of Shen Xiang. It should be the special flavor produced by the absorption of pulp essence by beans in the process of sun exposure. Water-washed beans have not yet tasted this unique fruit flavor. Sun Yega Chuefei and Harald also smell the same way, but not so thick. At present, Sanani is very rare, which may be related to the withering of the producing areas around Sanani, which is a pity. Sanani's deep baking seems to be better than shallow baking, with not only fruity aromas, but also a deep chocolate flavor.

Matari: 2000 to 2400 meters above sea level, located in the west of the capital Sana'a, Mata Heights, is the highest-altitude producing area in Yemen, but also the most famous Yemeni boutique beans. If asked what kind of coffee is in this area of Yemeni coffee farmers, they will say in unison that it is "Matari". Bourbon, Tibica and Kaddura are just greenhouse flowers for old farmers, and it is difficult to survive in the dry highlands of Yemen. Matari beans look a lot like Ethiopian Harald and are also lanky, but smaller than Harald, with Harald flavor, light roasted with citrus and blueberry acidity, stronger than Sanani, with a hint of spice and even leather. obvious sweetness, sharp and wild acidity, like a slightly miscellaneous red wine. But deep baking is another flavor, although the acid is worn off, but derived from the fruit aroma, but not as thick as Sanani's sun fruit aroma, but the aftertaste of chocolate is still obvious.