Yemen Mocca Matari Home Roast Thoughts




  • A very quick history on Yemen coffee.

    Yemen is an Arabian coffee, cultivated for hundreds of years, and is one of the rarest of all coffees. Even the price for green beans is on the higher side, but I had to order some to give this a try.

    I’ve never had Yemen coffee on it’s own, so this was this coffee was new to me.

    This coffee is said to yield a

    high acidity with mellow body and chocolatey undertones.

    From brewing, this coffee carries a strong and pungent earthiness with a musty side to it. Really, this coffee just smells dirty, and I am not sure if that’s a good or bad thing right now.

    There’s some chocolate sweetness in the aroma that is hidden behind that earthy mustiness.

    The taste sure was interesting. My first thought is that it kind of reminds me of this Aged Sumatra Linton Peaberry ’07 Crop that I had tried roasting up. Let’s put it this way…Aged coffee should not exist. It’s awful, at least in my mind.


    I was able to detect this earthy presence again with some mustiness, but underneath a chocolate note appeared.

    The aftertaste is clean for the most part with some a smokiness note lingering around.

    Overall, the coffee has a good mellow body to it, along with some nice chocolate undertones. The earthy mustiness was interesting, and I am actually starting to like this coffee.



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    July 24th, 2010 | Jamie | 3 Comments | Tags: , ,

About The Author

Jamie Ferguson

From sunny Sarasota Florida, Jamie Ferguson has been drinking coffee since a very young age. Jamie is just your average jane who has a serious addiction to coffee, but more so has a bigger love for the heart, and the dedication that is put into growing, processing and roasting coffee. Come and join the adventures...

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  • http://www.coffeestork.com Mike

    Interesting note. This is an origin that I have been trying to find a good example of, but haven’t been too lucky. I love deep chocolatey tastes, but the mustiness sound a little off putting. I wonder if that is from the nature of the coffee, or maybe a problem with the storage of the beans at one point? Have heard that mustiness sometimes occurs because green beans are stored improperly at some point. By no means an expert in this areah.

  • Jamie

    I honestly don’t know the answer to that, but that brings up a good point Mike. I would almost think that it’s the nature of the coffee, and don’t forget that’s what it reminded me of. That may not be true to someone else who might drink it.

    If I can find any more information on it I will be sure to run an article on that. Thanks for bringing this up.