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HomeCoffeesYemen Mokha Matari
Bani Matari, Sana'a · Yemen

Yemen Mokha Matari

Natural Heirloom Cultivars, grown at 2000 to 2400 masl

Roasted by Almanegra Cafe

Recently sold out· checked 3 Aug
RegionEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryAlmanegra Cafe· Mexico City, Mexico
Locality, Region & CountryBani Matari, Sana'a, Yemen✓
ProducerFatoum Muslot
ProcessNatural✓
Harvest—
Altitude2000 to 2400 masl✓
VarietiesHeirloom Cultivars✓
Roast—
Tasting notesmalt of barley, roasted grains, rustic cocoa, dried peach, anise, cumin, Middle Eastern spice blend, tobacco✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

8NOTES
  • malt of barley
    Roasted › Cereal › Malt
  • roasted grains
    Roasted › Burnt
  • rustic cocoa
    Nutty/Cocoa
  • dried peach
    Fruity › Peach
  • anise
    Spices › Brown Spice › Anise
  • Middle Eastern spice blend
    Spices › Brown Spice
  • tobacco
    Roasted › Tobacco
  • cumin
    not on the wheel

Supply Chain

  1. Locality, Region & Country

    Bani Matari, Sana'a, Yemen

    Grown by Fatoum Muslot

  2. Roastery

    Almanegra Cafe

  3. Coffee· viewing

    Yemen Mokha Matari

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarYemen MatariYemen Mocha MatariYEMEN ALCHEMYJemen Mocca Matari – gästspelJaadiSanani XI - Alchemy processed Yemenia - YemenMore from this producerFatoum Muslot2Same variety, exploredHeirloom Cultivars15Similar flavour profilemalt of barley, roasted grains, rustic cocoa10Same processNatural7627From the same originYemen85More from this roasterAlmanegra Cafe131 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude2000 to 2400 masl
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability