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(�The mother of all coffees�, probably all arabica coffees in the world derive from Yemen coffee dates back to the 6th century.)
Grown on high terraces up to 3.000 metres Matari grows in the province of Bany Matar.
The main arabica varieties grown are Bourbon and Typica having a locally produced variation called Matari.
The trees are shaded by banana trees and fertilised by ash and organic matter. The picking season is October to December.
A dry processed coffee .The process of hulling with millstones tends to crush and break the beans .
The bean is small and round and has been organically grown for 200 years. It is shipped through the port of Mocha (Moka) which gives the name to other coffees from this area, usually Ethiopian coffee.
The flavour is rich with an exceptional mild, fragrant taste whilst the aroma is very strong.. Locally it is drunk with cinnamon or ginger previously called Kawa�now called Kishr .said to be once appreciated in the �Sultan Style� in the Turkish harems.
Made from coarsely ground, dried parts of the ginger root, the brew promotes sweating to help beat feverish ailments, and can also be taken for travel sickness, nausea, menstrual pain, and morning sickness.
Roast: Light Italian
Process: Wet processing.
This process typically results in a clean, bright cup profile with higher acidity and clarity, making it popular for high-quality, specialty coffees.
