A predominantly disorganized (data-collection practices improving, but not perfect) data-dump and question-pondering for Yemen Mokha Matari, batch #2 & Yemen Mokha Harasi, batch #1, with some tasting notes thrown in for good measure
Temp & Time – Matari #2
|Start Temp||First Crack Temp||End Temp||First Crack Time||End Time|
Weight – Matari #2
|Start Weight||End Weight|
Roasted, there is a stark difference between the level of color variance, from bean to bean, of the Matari and the Harasi. The Harasi? Dramatic. The Matari? Only slightly more variance in color from bean to bean compared with anything else I’ve put through the popper.
Not sure why. Initially, I thought maybe there was a larger disparity in size and shape with the Harasi but glancing at the beans in each bag, it’s difficult to say. Both bags display an incredibly wide variety, with beans of all shapes, sizes and structures.
Total roast time
Where the Harasi‘s trademark is dramatic color variance, the Matari‘s is length of roasting time. 6:41 for batch #2. About a full minute longer than any other coffee I’ve put through the popper. I roasted a bit lighter for this batch. Batch #1 was darker and took the longest of any bean so far — 7:39.
Why? Bean density? Mmmm…again, not too sure. Imperfect as it is, I took a volume measurement of both — both 1/2 cup and 1 cup — and weighed them. One or two grams difference. Gonna go ahead and say that would be in the accepted margin of error.
I’m at a loss from a quantitative standpoint. Qualitatively, they’re both delicious.
Matari #2 — Taste Notes
Dark chocolate, little to no acidity, subdued, light fruit — dried raspberry — peeking through. Very dry finish.
Harasi #1 — Taste Notes
Intense dry dark chocolate, subdued acidity, big fruit — dried currants, dried raspberry — with a dry finish.