A few days ago I had a small surprise in the post - Walter kindly sent me some of his Yemen Matari Mokka - both roasted and unroasted. Thank you Walter, this is so kind and I still can't believe it.

Before my machine was up to temperature I couldn't wait and aeropress'd a cup of it: don't do that at home kids, this coffee is purely for your espresso machine. Really.

The bag is nearly finished now and I fear I can't replicate these intense nice tastes when I roast it on my own: It makes a very thick syrupy espresso, dense body and a very intensive mouthfeel. Tastes of (don't laugh) toasted wood in syrup-shape, with a nice acidity lingering on the tongue. And it's sweetness reminds me of liquorice - a little weird and very surprising taste experience. Thick, dense, sweet and full of body. It works best for me dosing low, grinding fine and doing a ristretto-type extraction. I can't say much about the aroma (catched a cold and can't really smell, I'm glad that I still can taste).

This coffee is just plain different from everything I've had before and seeing the greens, I see why Steve (and Walter probably too) have problems sourcing a good Yemen - they look a bit ugly and chaffy and not really consistent. But the taste is overwhelming and this Yemen really is fantastic.