Five-hundred years ago, the coffee now known as Matari Mocha was grown on remote terraces cut into Yemen's semi-arid mountains, at the country's highest altitudes. Today, this prized coffee continues to be grown in the same traditional way, harvested by hand, separated from the husks by millstones.
Yemen was the first place to commercially grow and trade coffee, from the ancient port of Mocha, where coffee was first shipped to Europe.
What to expect
Yemen Matari Mocha has a smooth, medium body, with a dry bittersweetness that yields a complex, rich, and fragrant coffee, particularly when roasted dark.
One of the world's most distinctive coffees.
Comments: "Very dark chocolate with light acid notes, very full flavoured. This coffee has bit of an edge to it. There is a pleasing bitterness on the back of the tongue and a slight astringency. It is strongly flavoured, but not rich or oily; a bracing cup with which to start the morning."
About the bean
Strictly Soft (SS) | Fine Cup (FC)
The Swiss Water Process begins with pure water and ends with amazing coffee that is 99.9% caffeine free.
Brazilian beans with a 17/18 screen size tend to be a more consistent, higher quality offering without the pungent floral notes associated with smaller, less mature beans.
Fine Cup (FC) beans are a specialty grade coffee. Strictly Soft (SS) beans are grown at relatively low altitudes (under 4,000 ft).
Medium body, chocolate and nut notes. Good for both drip and espresso.View full product details
The highest grade of these famous Brazilian beans from the Cerrado region. A lively offering with a smooth, sweet taste.
Species: Coffee Arabica
Appearance: 17-18 Screen
Flavour: Smooth, sweet taste, good for espresso (lots of crema and body)
Roast: City to Full City. (Soft bean, will roast quickly).
About the bean
From Minas Gerais state in the Magiana region of Brazil.
This Brazilian coffee has a fine citrus acidity, nutty, chocolate characteristics, a good body and a very clean aftertaste.
Altitude: Grown between 1,100-1,250 masl
Roasting recommendation: City to Full CityView full product details
About the bean
Pulped natural coffees are inclined towards sweetness and a rich, creamy taste. They are generally lower in acidity with more body than washed coffees, and offer a cleaner, more uniform cup than natural processed coffees. Pulped natural processing involves one more step than natural coffee processing: once the cherries are harvested they are pulped to remove the skin. The cherry seeds are extracted with mucilage (a sticky residue) intact. For washed coffee, the cherry seeds with mucilage would typically transfer to a fermentation tank but the pulped natural method lays out the seeds to dry on a raised bed or patio, which allows air to flow above and below for a higher-quality coffee. In this way, the characteristics of the coffee seed are deepened.
Brazilian Pulped Natural Coffee offers various notes: slightly fruity, berry, sweet, as well as chocolatey in flavour. Balanced and aromatic, medium acidity.
Roasting recommendation: Light to medium roast.View full product details