اليمن الموكامقدمة حبوب البن:

Yemen Mocha Mattari  Yemen Mocha

Country : Yemen

Region : : Mattari

Altitude: 1,300——1,900m

Varietal : Typica, Bourbon  Typica, Bourbon

Process: Natural / Sundried     Natural Sun-Dried Processing

Yemen is the classic home of traditional sun-dried flavors and the only country in the world that produces exclusively sun-dried coffee. Its traditional processing method, which involves no water at all, has remained unchanged since the 17th century when Europe became fascinated by the wild flavor of Mocha. This is related to Yemen’s extremely dry climate, as coffee is mainly grown in the central highlands, where the average annual rainfall is only 400–750 millimeters, far below the optimal 1,500–2,000 millimeters for Arabica.

Due to the water-scarce environment, farmers have not been able to adopt more advanced washed processing methods to this day. The wild flavor surpasses that of Harrar coffee, making Yemen the best choice for experiencing traditional flavors.

The central highlands of Yemen are rugged and rugged, with small farmers mostly using a fragmented planting method—planting a few coffee trees on steep slopes, dozens on terraces or cliffs, each with different soil and microclimates, resulting in varying aromatic components.

Yemeni farmers’ sun-drying process is rougher than Ethiopia’s. They do not pick the coffee cherries when they turn red but wait until the cherries naturally dry on the branches, turning purple-black, and then fall to the ground before collecting them. This differs from the delicate sun-drying methods in Yirgacheffe or Sidamo, where red cherries are picked and spread on “raised beds.” It is the main reason for Yemen’s strong wild flavor.

Yemen’s natural sun-dried processing method involves manually harvesting fully ripe coffee cherries and then placing the freshly harvested beans directly on specialized coffee drying fields or compacted dirt front yards to dry in the sun. During the drying period, similar to how rice is dried in Taiwan, wooden rakes are used to turn the beans to ensure even drying. It takes about twenty days for the coffee to dry completely. The outer pulp and skin are then removed to extract the coffee beans. Yemeni coffee has a rich, complex, bold, and strong flavor, with low acidity and intense fermentation characteristics. Additionally, Yemeni coffee often contains an unpredictable factor (the timing of seasonal rainfall), making it highly variable. It is no exaggeration to call it the most unique coffee in the world.

Mocha (Mocha) grades are divided into: Sanani <Sharki <Mattari

Due to Yemen’s low annual coffee production, only about 35% of it consists of Mocha Sanani and Mocha Mattari, which can be considered the higher-quality Yemeni coffees.

Coffee from the Mattari (Matari) region is characterized by its “unattractive” appearance, with inconsistent sizes and significant color variations, resembling a mix of small peas and defective hollow beans.

(Mocca) Because the beans are very small, some also call it small Mocha. Mocha is a flat bean, not a peaberry. The beans are small but highly aromatic.

Yemen Mocha is a type of green bean with relatively low moisture content. Considering the inconsistent bean sizes, the initial roasting temperature for low-moisture green beans should not be too high. Blooming for 30 seconds, the air vent is opened to 3 until the green beans turn light green or white, then the air vent is opened to 4. After the first crack, it is opened to 5 (maximum).

Medium Roast City (Caramel Aroma): Before grinding, the coffee beans have a peanut aroma, and after grinding, there is a caramel scent. During the tasting process, the layers are complex, with a slight grape acidity appearing at the end of the flavor changes. The spice aftertaste is long, with a refreshing, sweet, and rounded sensation reminiscent of Middle Eastern milk tea, lasting for a long time. There is a malt sweetness left at the bottom of the cup. Medium-roasted Yemen Mocha continues to evolve, and it is recommended to brew it 7–14 days after roasting. The complex, wild fermentation flavors are at their best.