Mattari comes from Bani Matar, a district of steep terraced valleys west of Sana'a. It is the coffee that built the reputation of the port of Mokha, and for many roasters it is still the reference point against which other Yemeni lots are judged.
In the cup
A well-dried Mattari is syrupy and low in acidity, with dark chocolate, raisin and date at the centre and a long, slightly tannic finish. Better lots add dried cherry and a warm spice note — clove or allspice rather than cinnamon. The body is the signature: it coats, and it holds up against milk without disappearing.
| Detail | |
|---|---|
| Origin | Bani Matar, Sana'a governorate |
| Altitude | 1'800 – 2'400 m |
| Processing | Natural, dried whole on rooftops and terraces |
| Landraces | Predominantly Udaini, mixed with Tuffahi and Dawairi |
| Harvest | October to February, hand-picked in several passes |
| Available as | Green beans, or roasted to your profile |
Roasting notes
Mattari rewards a slower, more even approach than its density suggests. Because the beans vary in size, a fast ramp will scorch the smaller ones before the larger ones develop. Most roasters land between the end of first crack and just before second — far enough to build the chocolate, not so far that the dried fruit turns to ash.
- Charge lower than you would for a washed coffee of similar density.
- Stretch the Maillard phase; keep development around 20–25 % of total time.
- Rest for 7 to 10 days. Mattari is closed for the first week.
- For espresso, a slightly longer development tames the tannic edge.
Brewing
It suits any method that gives it time and body: cezve, moka pot, French press, and espresso. Filter works, but grind coarser than usual and pull the ratio back — Mattari over-extracts easily. See the brewing guide for ratios.
Ordering
Sold in separated lots by crop year. Availability is seasonal and limited; we can reserve volume against the coming harvest. Samples for commercial quantities on request. Write to info@dr-import.ch or call +41 78 632 30 50.