Yemen Mokah Matari - Natural Process

Listen - Yemen Mokah Matari

We taste: notes of dried apples and apricots, almond butter, fig newtons, spiced honey and molasses complemented by an elegant rustic rustic tones of fine leather and dutch cocoa. Complex and utterly unique.

Producer: Roughly 100 small-holder producers

Region: Bani Matari Yemen

Elevation: 2,000 - 2,400 meters above sea level

Process: Sun-dried natural

As the first area, outside of the great Rift Valley in east Africa, cultivated in coffee, Yemen has a long and storied history in the coffee world.

One of the results of the longstanding civil war in the Yemen, is it has been very difficult to get coffees out of the country. As such, many people never get the chance to experience Yemeni coffee. So, it is with a lot of excitement that we share this with you.

Coffee Story*

Matari is one of the few coffees from the growing regions surrounding the high-altitudes of Sana'a that was traditionally kept separate. All others were mixed to form "Sana'ani coffee" with decidedly mixed outcomes. But coffee in Bani Matari is a bit different, tall old-growth trees that appear like a fruit orchard than a typical coffee farm (well, NO coffee production in Yemen looks like a coffee farm anywhere else!). This lot was secured through Fatoum Muslot, who took over the family coffee business started by her father back in the 1950s. They've long exported Yemeni coffee, and since Fatoum has started managing the group, she has worked to implement practices such as more stringent hand sorting and using Ecotact storage bags in order to directly affect their coffee's overall quality. We're quite pleased with the physical condition of both coffees we bought from Fatoum this year, the lack of underripe coffee and shipping in Ecotact liners has really benefitted the resulting cup quality. During their long history in the coffee trade they've forged longstanding connections with farming groups in several growing regions, and because of these connections, are able to buy coffee in a more direct way. This lot is made up of coffee from roughly 100 farmers in Bani Matari, who on average have 1000 trees planted on less than 1/2 hectare of land. Altitude is extremely high, starting around 2000 meters and stretching upwards of 2400 meters above sea level. This It's been a few years now since we've picked up Yemeni coffee, not necessarily by choice, but mainly due to the difficulties exporting from a country at war. The situation there is still quite dire, and I'm amazed that anything is making it out of the country.

*written by Coffee Shrub

Brew Guide

Yemeni coffee needs to be rested a notoriously long time between roasting and brewing. We recommend 7-10 days rest before brewing. (fun fact, pretty much all of our coffees taste best with at least a week of resting post roast.)

This coffee was roasted on January 9th so it will be hitting its sweet spot some time around the 16th. If you can't wait to get into it, it'd be fun to make a note of how the flavor profile changes and opens up as the coffee ages.

Hario V60 Dripper

This recipe highlights the rich sweetness and dried fruit tones of the coffee.


Coffee: 28 grams

Grind size: 3 on the Fellow Ode (medium-fine)

Water: 360 grams at 200˚F

Coffee to Water Ratio: 1:13

Brew Time: 2:45


1.     Rinse filter

2.     Add ground coffee

3.     Start timer and saturate grounds with 75g water.

4.     Let bloom 30 seconds.

5.     Brew in two 100g pulses.

7.  At 1:45 add remaining 85 grams water and swirl brewer.

8. After all water draws down, remove the brewer from your carafe. Give the carafe a good swirl to mix the coffee. Serve and enjoy!

Brew Guide

Be especially sure to give this coffee proper rest before brewing as espresso

Espresso - brewed on a Slayer Espresso

This recipe highlights the decadence and elegance of the coffee. The espresso is highlighted by a huge body and exotic spice notes and sweet, almond brittle and fruit leather tones.


Ratio 1:2

Coffee in: 19g coffee

Coffee out: 38g

Extraction time: 32 seconds

Espresso tips: if your extraction is too intense or sour, try pulling at a wider ratio (go with 38g out instead of 36). If the extraction is weak, bitter or ashy try pulling a tighter ratio (try 34g out instead of 36). Make small adjustments and find that sweet spot!