Overview

**Yemen Mocha-Mountain Specialty Coffee** is a piece of living history, sourced from the ancient, high-altitude terraces where coffee was first cultivated for commerce centuries ago. The name 'Mocha' traces back to the historic port city that first shipped these beans globally. This coffee is processed using the time-honored **Traditional Dry (Natural)** method, where cherries are sun-dried whole on rooftops and patios, locking the fruit's intense flavor directly into the bean. The result is an incredibly complex, deep, and savory cup, highly prized for its unique profile of **dried red fruit (raisin/fig)**, **dark chocolate**, **mulling spices**, and a **winey complexity**. It offers a heavy body and a profound, resonant finish that is unlike any other origin.

Origin, Varietals & Terroir

Yemeni coffee is grown on dramatic, ancient terraces carved into the steep mountainsides, often at altitudes exceeding 2,000 meters. The unique combination of extreme altitude, arid climate, and mineral-rich volcanic soil—coupled with a lack of modern irrigation—produces a small, incredibly dense bean bursting with flavor.

The beans are almost exclusively **heirloom varietals**, genetically distinct from most of the world's modern coffee species. They are often smaller, resembling wilder, ancient types. The farmers use **Traditional Dry Processing**: cherries are hand-picked and spread on the flat rooftops of stone houses or on patios to dry in the fierce sun for weeks. This is a crucial, high-risk process. The arid environment is key; it ensures that the cherry dries slowly and evenly around the seed, imparting the classic, deep, fruity, and savory Mocha flavor profile without succumbing to rot or mold.

The final product is a truly unique representation of its terroir—wild, intensely flavored, and deeply linked to its historical roots.

Taste Profile & Complexity

The flavor profile of **Yemen Mocha-Mountain** is renowned for its layers of deep, savory sweetness and complexity. Primary notes are often dominated by **dried dark fruit**—think **raisin, dried fig, or prune**—alongside a prominent, rich **dark chocolate** core.

The complexity shines through with notes of **mulling spices** (clove, cinnamon) and a distinct, **winey or fermented quality** that speaks to its natural processing. Unlike brighter naturals, the acidity here is **soft and balanced**, providing a gentle structure. The body is **heavy, rustic, and full**, feeling chewy and dense on the palate. The finish is long and satisfying, often resolving into savory chocolate and spice. This coffee is a challenging and rewarding experience—it’s a taste of coffee history, best enjoyed slowly to uncover its profound depth.

Quick Specs

• Flavour Notes: Dried Fig/Raisin, Dark Chocolate, Clove/Spice, Winey Complexity, Heavy Body
• Origin: High-Altitude Terraces of Yemen (e.g., Haraz, Sana’a)
• Process: Traditional Dry (Natural) Processed, Sun-Dried on Rooftops/Patios
• Variety: Ancient Yemeni Heirloom (often classified as Typica/Bourbon derivatives)
• Format / Weight: Single Origin Microlot (Typical retail 150g / 250g options)
• Roast Recommendation: Medium to Medium-Dark to balance the spice and chocolate with the intense fruit

Roast Profile Recommendations

We recommend a **Medium to Medium-Dark Roast** to fully develop the deep chocolate and spice notes while managing the rustic acidity inherent in traditional naturals.

• Charge temp: 200–210°C (High heat needed for dense beans)
• Development: Aim for a longer development time (2:00–2:30 minutes post-crack) to smooth out the fruit notes.
• Finish: Stop the roast just before the second crack starts to achieve a full-bodied, rich cup without bitterness.

**Note:** A slightly darker finish makes this a magnificent, spicy espresso, while a medium roast emphasizes its dried fruit complexity in a filter brew.

Brew Guide — Unlocking the Cup

**French Press / Immersion (Recommended)**
Use a coarse grind and a 1:13 ratio. Steep for 4:30–5:00 minutes. The immersion method is ideal for extracting the full, rustic body and deep chocolate notes.

**Pour-Over (V60 / Kalita)**
Use a medium grind. Recommended ratio: 1:15. Water temp: 94–96°C. Use a slightly hotter water temperature to cut through the density and pull out the spice and winey notes.

**Espresso**
Dose: 19 g. Output: 36 g. Total shot time: 27–30 seconds. The shot will be intensely sweet, savory, and spicy, creating an ancient and powerful espresso experience.

Food Pairings & Serving Suggestions

The unique spicy and fruity complexity of the Mocha-Mountain pairs best with rich, savory, or traditional desserts:

• Dark chocolate truffles or lava cake
• Chewy gingerbread or spice cookies
• Blue cheese or aged hard cheeses
• Dates and nuts (reflecting the traditional serving style)

Enjoy this coffee hot or as a chilled espresso shot; the winey notes intensify as it cools.

Sustainability, Traceability & Farmer Support

Sourcing coffee from Yemen is inherently complex, and Gold Box Roastery prioritizes transparent, traceable supply chains that deliver exceptional premiums to farmers. These prices are necessary to support the difficult, low-yield cultivation environment, mitigate risks associated with the traditional drying process, and ensure the preservation of these unique heirloom varietals and ancient farming traditions. Purchasing this coffee directly supports the continuation of coffee farming in its birthplace.

Final Notes & Purchasing

**Yemen Mocha-Mountain** is a profoundly historical and deeply flavorful coffee. It is recommended for experienced coffee drinkers who appreciate the complex, savory, and winey profile of traditionally processed natural coffees. Due to political and economic difficulties, availability is often highly sporadic and limited.