Always a top Yemeni coffee with complex rustic tones, fragrant spices, and deeply bittersweet. Date bar, pumpkin bread, pistachio, Chai spice, Garam Masala, tobacco, aromatic wood, inky dark cocoa. City to French. Good for espresso.

Full Cupping Notes:
Always a top Yemeni coffee, Mokha Matari has complex sweetness and big rustic tones, flanked by notes of herbs and spices, and so much more. The dry fragrance covered a lot of ground, with notes of date syrup, sesame snaps, halva laced with cinnamon, muscat grape, and honey. The wet aroma had a bittersweet cocoa smell, brown sugar, tanned leather, and potent spice notes of Chai, cardamom, and mace. Matari’s cup profile shape-shifted across different roast levels and coffee temperatures. There was bittersweet roast intensity at both City and Full City roast levels, which brought a nice base note to the wilder cup flavors. The flavors we picked up on reminded us of baked goods as the coffee cooled, like date bar, pumpkin and zucchini breads, with savory accents of pistachio, and toasted pepitas. Fragrant spice notes unfold in the aroma and add to the savory-sweet aspects; 7 season blend, Garam Masala, and Chai spice, with its ground warming spice complexity. Full City roasts brewed inky cocoa flavors are offset by notes of date sugar, barley malt, along with aromatic hints of anise seed, cumin, and aromatic wood. These dark roasts carried a fruited accent of dried fig, with notes of pipe tobacco and pepper cask that left a lasting impression in the finish. Yemeni coffees need rest after roasting, which allows the coffee time to off gas. We find the depth of flavor really comes out in these Yemeni coffees after a minimum of 72 hours rest.