Yemen Matari Coffee | Typica Variety • Bani Mattar
High-altitude terrace cultivation: high cellular density and a concentration of complex sugars.
Location and Growing Variables
Biotope
Grown on the high plateaux of the Bani Mattar region, at altitudes exceeding 2,500 meters. The arid soil and extreme climatic conditions force the coffee tree to concentrate its resources in the fruit, increasing the density of the bean.
Harvest
Selective hand-picking. The cherries are harvested only at physiological ripeness, the stage at which the Brix level (the sugar concentration of the mucilage) is at its peak.
Technical Data and Processing
Traditional natural processing (dry method). The cherries are dried on stone beds or terraces, allowing the sugars of the pulp to migrate into the bean by osmosis. This process encourages the development of a complex acidity and a structured body.
Hulling is carried out mechanically after a prolonged resting phase in parchment, ensuring the hygrometric stability of the green bean.
No mass industrial sorting; preservation of the morphological characteristics typical of Yemen's ancient varieties.
Organoleptic Characteristics
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MouthfeelA dense, syrupy body with an enveloping texture.
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Aromatic SpectrumA profile dominated by notes of dried fruit (raisins, dates) and a marked spice complex. The finish is characterized by phenolic compounds evocative of bitter cocoa.
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BalanceA vinous acidity balanced by a noble bitterness, typical of naturally processed coffees from desert climates.
Brewing Parameters
Extraction: Recommended water temperature: 93°C to 95°C. This coffee withstands high extraction temperatures to dissolve its dense oils. Suited to immersion methods (French press) or pressure extraction (espresso).
Dosing ratio: 15 g of coffee for 250 ml of water. A 30-second pre-infusion is advised to allow degassing and optimize the saturation of the solutes.
