500 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 highly prized coffee continues to be grown in the same traditional way, harvested by hand, separated from the husks by millstones, and unchanged by time.
Yemen was the first place to commercially grow and trade coffee, from the ancient port of Mocha., from which coffee was first shipped to Europe. Yemen Matari has a smooth, medium body, with a dry, bitter-sweetness 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. And enhancing tradewith Yemen might help pull the country away from sheltering extremism."For an explanation of our different roasts click http://greenbeanery.ca/pages/roasting-chart
About the bean:
A traditional European-style espresso and a perfect balance of bittersweet notes. Jubilee is rich in flavour with an almond colouring and thick crema.
For an explanation of our different roasts click http://greenbeanery.ca/pages/roasting-chartView full product details
About the bean:
Ethiopia, the legendary home of the coffee plant and Africa's largest exporter, grows remarkably varied and distinctive beans. One of the very finest comes from the Yirgacheffe region -- the only coffee allowed in the palaces of Ethiopian kings. Today, this bean, which grows in high elevations under a soft canopy of native shade trees, is developing an almost cult-like following among bean aficionados. Widely recognized as one of the world's most exquisite coffees, Yirgacheffe's fragrant and flowery citrus note sets it apart from any other bean you will encounter. Many compare its rich flavor to that of burgundy wines.
To best bring out Yirgacheffe's subtleties, roast it medium. Consider blending it to add nuance to other coffees. A few like it roasted dark: Yirgacheffe then becomes sharply pungent but very thin, bereft of all its flowery and fruity notes.