{"title":"Asia","description":"\u003cp dir=\"ltr\"\u003eBold, earthy, and full-bodied coffee shaped by the tropical climates and centuries-old growing traditions of the region. Distinct, complex, and unlike anything else in your cup.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e","products":[{"product_id":"bali-blue-single-origin-organic-medium-dark-roast","title":"Bali Blue Single Origin - Medium Dark Roast","description":"\u003cdiv data-js-inert=\"\" data-shopify-editor-section='{\"id\":\"template--16031915770021__6ec2361b-eb4b-4ba2-bf65-a5782ef94458\",\"type\":\"rich-text\",\"disabled\":false}' class=\"shopify-section can-be-fullwidth\" id=\"shopify-section-template--16031915770021__6ec2361b-eb4b-4ba2-bf65-a5782ef94458\"\u003e\n\u003cdiv class=\"container--fullwidth\"\u003e\n\u003cdiv class=\"card \n     card--no-radius card--no-sideborders  \n    \n      rich-text--image-on-top \n     \n  rich-text\" id=\"element-template--16031915770021__6ec2361b-eb4b-4ba2-bf65-a5782ef94458\"\u003e\n\u003cdiv class=\"rich-text__container rich-text__container--image-top no-image  rich-text__container--fullwidth\"\u003e\n\u003cdiv class=\"rich-text__text align-content align-content--horizontal-left align-content--vertical-middle\"\u003e\n\u003cdiv class=\"card__text \n           \n           gutter-top--xlarge gutter-bottom--xlarge  \n        spacing--large remove-empty-space\"\u003e\n\u003cdiv data-live-text-setting=\"section.template--16031915770021__6ec2361b-eb4b-4ba2-bf65-a5782ef94458.block.template--16014681964709__6ec2361b-eb4b-4ba2-bf65-a5782ef94458-1678361411f39bb2bc-1.text\" data-shopify-editor-block='{\"id\":\"template--16014681964709__6ec2361b-eb4b-4ba2-bf65-a5782ef94458-1678361411f39bb2bc-1\",\"type\":\"text\"}' class=\"rte text-size--regular\"\u003e\n\u003cp\u003eExperience the unparalleled flavor of this Balinese coffee, cultivated from volcanic soils in the Kintamani highlands at an altitude of 1,200 feet. Bountiful with minerals and nutrients, these cherished beans release vibrant notes with a captivating blue hue before roasting. Drawing on the ancient Hindu ideology of Tri Hita Karna, which celebrates the harmony between humans and nature, this delightful roast will fill your soul with warmth and peace\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-js-inert=\"\" data-shopify-editor-section='{\"id\":\"template--16031915770021__3ec79b45-1955-4618-9bf4-7db1647f4a3d\",\"type\":\"rich-text\",\"disabled\":false}' class=\"shopify-section can-be-fullwidth\" id=\"shopify-section-template--16031915770021__3ec79b45-1955-4618-9bf4-7db1647f4a3d\"\u003e\n\u003cdiv class=\"container--fullwidth\"\u003e\n\u003cdiv class=\"card \n     card--no-radius card--no-sideborders  \n     \n      element--height-regular \n     \n  rich-text\" id=\"element-template--16031915770021__3ec79b45-1955-4618-9bf4-7db1647f4a3d\"\u003e\n\u003cdiv class=\"rich-text__container rich-text__container--image-right  rich-text__container--fullwidth\"\u003e\n\u003cdiv aria-hidden=\"true\" class=\"rich-text__image\"\u003e\n\u003cfigure data-crop=\"true\" data-ratio=\"1.25\" class=\"lazy-image lazyloaded\"\u003e\u003c\/figure\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRoast Level:\u003c\/strong\u003e\u003c\/span\u003e Medium- Dark Roast  \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasting Notes: \u003c\/strong\u003e\u003c\/span\u003eDark Chocolate, Molasses, Brown Sugar\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003c\/span\u003e \u003cspan\u003eHand picked, wet-hulled and 2-step drying on raised beds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003c\/span\u003e \u003cspan\u003eKintamani Highlands of Bali, Indonesia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eGrower:\u003c\/span\u003e\u003c\/strong\u003e Smallholder farmers from Kintamani Highlands\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAltitude:\u003c\/span\u003e\u003c\/strong\u003e1200 - 1600M\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003eVarietals:\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003eBourbon, Typica, Catimor\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCertifications:\u003c\/strong\u003e\u003c\/span\u003e Organic \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAvailability:\u003c\/strong\u003e\u003c\/span\u003e \u003cspan\u003eMay- October\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Everyday People Coffee \u0026 Tea","offers":[{"title":"Ground \/ 12oz","offer_id":32185089196167,"sku":"BALI-DRIP-12OZ-CUSTOM","price":23.99,"currency_code":"USD","in_stock":true},{"title":"Whole Bean \/ 12oz","offer_id":33480009842823,"sku":"BALI-WHOLE-12OZ-CUSTOM","price":23.99,"currency_code":"USD","in_stock":true},{"title":"Whole Bean \/ 5lb","offer_id":41485087932581,"sku":"BALI-WHOLE-5LB-BLACK","price":104.99,"currency_code":"USD","in_stock":true},{"title":"Ground \/ 5lb","offer_id":41835389026469,"sku":"","price":104.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0191\/5640\/2242\/files\/bali-blue-single-origin-medium-dark-roast-282849.jpg?v=1726346747"},{"product_id":"sumatra-single-origin-medium-dark-roast","title":"Sumatra Single Origin- Medium Dark Roast","description":"\u003ch2 class=\"text-xl font-bold text-text-100 mt-1 -mb-0.5\"\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eDiscover the bold, distinctive character of Indonesian coffee with our Single Origin Sumatra subscription. This exceptional coffee showcases the traditional wet-hulled processing method that makes Sumatra one of the world's most sought-after origins.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eOur Sumatra coffee is sourced from dedicated smallholder producers across the region's lush highlands, where unique microclimates encourage slow cherry development. The result is a cup with distinctive earthy depth and layered complexity that coffee enthusiasts crave.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eThe traditional Giling Basah (wet-hulled) processing method sets Sumatra apart from every other origin. In this unique Indonesian technique, parchment coffee is hulled at a higher moisture content than fully washed coffees. This step, combined with Sumatra's humid climate, creates the region's hallmark profile: a syrupy body, deep spice notes, and a distinctive tea-like finish.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eProduced by smallholder farmers who typically cultivate coffee on 1-2 hectare plots, this coffee is part of a long tradition of community-driven agriculture. Farmers often hand-pulp and ferment the coffee locally using simple methods passed down through generations. Many communities invest in shade-tree planting and soil stewardship to maintain long-term productivity and protect their surrounding ecosystems.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eCoffee is a cornerstone crop in Sumatra, providing vital income for thousands of families across remote villages. Your subscription directly supports these farming communities and their sustainable practices.\u003c\/p\u003e\n\u003ch2 class=\"text-xl font-bold text-text-100 mt-1 -mb-0.5\"\u003eDetails\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eCertification\/Grading:\u003c\/strong\u003e GR1 DP (Grade 1, Double Picked)\u003cbr\u003e\u003cstrong\u003eRoast:\u003c\/strong\u003e Medium\u003cbr\u003e\u003cstrong\u003eTasting Profile:\u003c\/strong\u003e Black Tea, Brown Spice, Citrus\u003cbr\u003e\u003cstrong\u003eGrower:\u003c\/strong\u003e Smallholder Producers\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Catimor, Typica\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Sumatra, Indonesia\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,000-1,500 M\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Wet-hulled (Giling Basah)\u003c\/p\u003e\n\u003ch2 class=\"text-xl font-bold text-text-100 mt-1 -mb-0.5\"\u003eBrew Recommendations\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eEspresso:\u003c\/strong\u003e The syrupy body and deep complexity make this coffee shine as espresso. Expect a rich, full-bodied shot with pronounced spice notes and a lingering tea-like finish. Pull at a 1:2 ratio for maximum intensity.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eFrench Press:\u003c\/strong\u003e This brewing method highlights Sumatra's signature body. Use a coarse grind and 4-minute steep time. The immersion process brings out the earthy depth and layers of brown spice beautifully.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003ePour Over:\u003c\/strong\u003e A medium grind with a V60 or Chemex creates a surprisingly clean cup that showcases the bright citrus notes and tea-like qualities. Ideal for those who want to explore Sumatra's more delicate side.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eCold Brew:\u003c\/strong\u003e The wet-hulled process creates a smooth, naturally sweet cold brew with minimal acidity. Use a coarse grind and steep for 16-20 hours for a concentrated, chocolatey result perfect over ice.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eDrip\/Auto Drip:\u003c\/strong\u003e A medium grind works perfectly in standard drip machines. The result is a well-balanced cup with approachable complexity that's perfect for daily drinking.\u003c\/p\u003e\n\u003ch2 class=\"text-xl font-bold text-text-100 mt-1 -mb-0.5\"\u003eLearn More About Coffee From Sumatra\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eSumatra is one of Indonesia's premier coffee-growing regions, known worldwide for producing some of the most distinctive coffees available. The island's unique geography, volcanic soils, and humid tropical climate create ideal conditions for coffee cultivation.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eThe wet-hulling process (Giling Basah) is a distinctive Indonesian innovation born from necessity. In Sumatra's humid climate, traditional drying methods would take too long and risk spoilage. By removing the parchment layer earlier in the drying process, farmers adapted to their environment while accidentally creating one of coffee's most beloved flavor profiles.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eSmallholder farming is the backbone of Sumatra's coffee industry. These dedicated producers, often working plots passed down through generations, maintain traditional cultivation methods while embracing sustainable practices. Hand-sorting beans twice to achieve GR1 DP status demonstrates their commitment to quality.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eThe remote villages where this coffee is grown rely heavily on coffee as their primary source of income. By subscribing to our Sumatra coffee, you're supporting sustainable livelihoods and helping preserve traditional coffee farming practices for future generations.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e \u003c\/p\u003e","brand":"Everyday People Coffee \u0026 Tea ","offers":[{"title":"Ground \/ 12oz","offer_id":46001471848613,"sku":"SUM-DRIP-12OZ-CUSTOM","price":23.99,"currency_code":"USD","in_stock":true},{"title":"Ground \/ 5lb","offer_id":46001471881381,"sku":null,"price":97.99,"currency_code":"USD","in_stock":true},{"title":"Whole Bean \/ 12oz","offer_id":46001471914149,"sku":"SUM-WHOLE-12OZ-CUSTOM","price":23.99,"currency_code":"USD","in_stock":true},{"title":"Whole Bean \/ 5lb","offer_id":46001471946917,"sku":null,"price":97.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0191\/5640\/2242\/files\/Your_paragraph_text_17_ef8ab4a0-1645-4100-9337-4bce1b428e05.jpg?v=1763150146"},{"product_id":"yemen-mocha-matari-medium-dark-roast-single-origin","title":"Yemen Mocha Matari — Medium Dark Roast Single Origin","description":"\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eThe Coffee That Named Mocha\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBefore \"mocha\" meant a chocolate coffee drink, before it referred to a flavor, before it appeared on every café menu in the world — it was a place. Al-Makha: an ancient port city on the Red Sea coast of Yemen, through which virtually all of the world's coffee passed for two centuries. The traders who moved this coffee through Mocha gave it the name that has survived in our language ever since. And the most prized of all the coffees those traders handled — the one that buyers sought above everything else — came from the mountains of Bani Matari.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYemen Mocha Matari is not a coffee with a story attached to it. It \u003cem\u003eis\u003c\/em\u003e the story. Grown on hand-built stone terraces in Yemen's western highlands, naturally processed using methods unchanged for over five centuries, tended by farming families who have worked this same land for generations — this is the coffee that the entire modern coffee world grew out of.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThere is nothing quite like it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Dark wild fruit · Bittersweet chocolate · Dried fig · Chai spice · Wine-like complexity · Long, evolving finish\u003cbr\u003e\u003cstrong\u003eRoast:\u003c\/strong\u003e Medium Dark\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural (dry-processed)\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,500–2,000 meters\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Heirloom Yemeni (Dawairi, Jaadi, Ismaili, Tufahi)\u003cbr\u003e\u003cstrong\u003eCertification:\u003c\/strong\u003e 100% organically grown\u003cbr\u003e\u003cstrong\u003eDistrict:\u003c\/strong\u003e Bani Matari, Western Highlands, Yemen\u003cbr\u003e\u003cstrong\u003eBest Brewed As:\u003c\/strong\u003e Pour-over, AeroPress, French press — always black\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eWhat Makes Matari Different\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYemen produces several distinct regional coffees — Haraazi, Sanani, and others — but Matari has always stood apart. The Bani Matari district in the mountains west of Sana'a sits at the highest altitudes of any Yemeni growing region, and that altitude combined with the district's specific soil composition and centuries of cultivated heirloom trees produces a cup profile unlike anything else in the Yemeni lineup.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhere other Yemeni coffees are fruity and bright, Matari is deep and complex — bittersweet, spiced, and layered with the kind of rustic character that specialty coffee buyers have described as the most distinctly Yemeni of all Yemeni origins. The flavor that has made \"mocha\" synonymous with richness and depth for 500 years is most pronounced here, in the district where it originated.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cup shifts and evolves as it cools. Flavors that are deep and bittersweet when hot become sweeter, more fruit-forward, and more intricate at a lower temperature. Yemen Mocha Matari is best experienced slowly — brewed, then set aside for a few minutes before tasting. The patience is rewarded.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eThe Land: Ancient Terraces, Ancient Methods\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe farms of Bani Matari are carved into the sides of steep mountain valleys at elevations between 1,500 and 2,000 meters above sea level — among the highest coffee-growing altitudes in the world. The stone terraces that cover these slopes were built entirely by hand, without machinery, over centuries of patient agricultural work. They are both a farming infrastructure and a piece of cultural heritage as significant as any monument.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe climate of the Bani Matari highlands is defined by conditions that most growing regions cannot replicate: intense highland sun during the day, cool nights that slow cherry development and concentrate flavor, and severely limited rainfall that forces the coffee plant to develop deep root systems and produce cherries with extraordinary intensity. Scarcity, in the language of coffee terroir, produces complexity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe soil is ancient and mineral-dense, shaped by millennia of highland weathering in some of the driest, most geologically distinctive terrain on earth. Generations of cultivation without chemical inputs have preserved its natural character. These are 100% organically grown coffees — not by design, but by tradition. Synthetic fertilizers and pesticides have never been introduced to these farms.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eThe Farmers and the Exporter\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCoffee cultivation in Bani Matari is carried out by approximately 98 smallholder farming families, each managing plots on the ancient terraced hillsides that have been in continuous cultivation for generations. The knowledge of when to irrigate, when to harvest, and how to process is carried orally from parent to child — agricultural expertise accumulated over centuries with no written manual.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot is exported through Pearl of Tehama for Import and Export, led by Fatoum Muslot — a woman who took over the family coffee business started by her father in the 1950s. Under her leadership, Pearl of Tehama has implemented stricter hand-sorting standards and improved storage practices, including Ecotact storage liners that protect the coffee's quality through the export process. That care is visible in the cup.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYemen consumes the vast majority of its own coffee domestically — roughly three quarters of production never reaches the international market, and the largest share of what does export goes to neighboring Saudi Arabia. What reaches specialty buyers globally is a genuinely small and genuinely rare supply. When you purchase Yemen Mocha Matari, you are buying one of the most limited coffees in the specialty trade.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eThe Processing: Five Centuries Unchanged\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYemen Mocha Matari is naturally processed — dry-processed — exactly as it has been in this region for over five hundred years. After careful, selective hand-harvesting of only fully ripe cherries, the whole fruit is laid out in a single layer on raised drying beds or clean rooftop surfaces and left to dry in the highland sun. Farmers turn the cherries by hand throughout the drying period to ensure even exposure across the entire batch.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe process takes four to six weeks. During that time, the sugars and aromatic compounds in the drying fruit slowly migrate into the bean beneath — imparting the wild, fruit-forward, wine-like complexity that defines natural-processed Yemeni coffee. No washing. No pulping. No machinery. Just sun, time, and the hands of farmers who have done this their entire lives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result is a bean that carries the full character of the fruit it grew inside — concentrated, layered, and deeply expressive of the land where it was grown.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eIn the Cup: How to Taste It\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYemen Mocha Matari rewards a specific approach. A few recommendations for getting the most from it:\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBrew temperature:\u003c\/strong\u003e Use water at 90–92°C rather than the typical 93–95°C. The more delicate aromatic compounds in natural-processed Yemeni coffee extract cleanly at slightly lower temperatures and can become harsh at higher ones.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eRest after roasting:\u003c\/strong\u003e Like all natural-processed coffees, Matari benefits from resting at least 72 hours after the roast date before brewing. The flavors open up and integrate significantly with a few days of rest.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDrink it black.\u003c\/strong\u003e Milk and cream obscure the very complexity you're paying for. This coffee is meant to be experienced on its own terms.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eLet it cool.\u003c\/strong\u003e Pour your cup and wait two to three minutes before tasting. The flavors that emerge as the temperature drops from hot to warm are some of the most interesting the coffee has to offer — the bittersweet chocolate becomes sweeter, the spice notes clarify, and the dried fruit character deepens.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePour-over is the preferred method.\u003c\/strong\u003e A Hario V60 or Kalita Wave produces the cleanest, most transparent expression of the flavor profile. French press adds body at the expense of some clarity. AeroPress at lower temperature and shorter brew time is excellent for a more concentrated, espresso-adjacent cup.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eA Note on Availability\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYemen Mocha Matari is among the rarest coffees in the international specialty trade. Yemen's political situation, limited export infrastructure, and the small scale of production in Bani Matari create genuine supply constraints. When this coffee is available, we carry it. When supply is interrupted between harvests or due to logistics challenges, we do not substitute another coffee in its place. If you see it in our store, it is worth buying without delay.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eMatari vs. Haraz Estate: Understanding Both\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWe carry two distinct Yemeni coffees. Here is how they differ:\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eYemen Mocha Haraz Estate\u003c\/strong\u003e is grown at higher altitude (1,800–2,200m) in the Haraz region. It is bright, floral, and layered — with maple syrup and caramel chocolate notes and a more approachable, lifted character. Haraz is the entry point to Yemeni coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eYemen Mocha Matari\u003c\/strong\u003e is bolder, deeper, and more historically significant. Bani Matari produces a heavier body, more pronounced wine-like complexity, richer spice character, and the bittersweet chocolate depth that has made this district's coffee the benchmark of Yemeni quality for centuries. If you have tried Haraz and want to go further — Matari is the answer.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eEvery Bag Gives Back\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYemen Mocha Matari is part of our ongoing commitment to sourcing coffees that matter — from origins where the purchase makes a difference, and from farming families whose work deserves global recognition. Every bag sold supports our monthly giving mission through Boys \u0026amp; Girls Clubs of Greater Washington, Student Conservation Association, Environmental Defense Fund, and Kid Powers.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIs this 100% organically grown?\u003c\/strong\u003e\u003cbr\u003eYes — by tradition rather than certification. The farming families of Bani Matari have never used synthetic fertilizers or pesticides. These are naturally organic farms, as they have been for centuries.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy is Yemeni coffee so rare?\u003c\/strong\u003e\u003cbr\u003eYemen consumes approximately three quarters of its own coffee production domestically. Of the quarter that reaches the export market, the majority goes to neighboring Saudi Arabia. What remains for the global specialty trade is genuinely limited — made more so by Yemen's ongoing political and logistical challenges. Authentic Yemeni Mocha Matari is one of the most constrained supplies in specialty coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat does \"Mocha\" mean in this context?\u003c\/strong\u003e\u003cbr\u003eMocha refers to the ancient Yemeni port city of Al-Makha, through which Yemen's coffee was exported to the world for centuries. It has nothing to do with chocolate flavoring. The word \"mocha\" as it appears on coffee menus today is a cultural remnant of Yemen's historical dominance of the global coffee trade — the rich, chocolatey character of Yemeni coffee is what originally connected the two words in the popular imagination.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow does it compare to other single origins in your lineup?\u003c\/strong\u003e\u003cbr\u003eYemen Mocha Matari is the most complex and historically significant single origin we carry. It is wilder, deeper, and more demanding than our \u003ca class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"https:\/\/www.everydaypeoplecoffeeandtea.com\/products\/ethiopia-natural-single-origin-organic-medium-light-roast\"\u003eEthiopia Natural\u003c\/a\u003e, \u003ca class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"https:\/\/www.everydaypeoplecoffeeandtea.com\/products\/guatemala-single-origin-medium-roast\"\u003eGuatemala\u003c\/a\u003e, or \u003ca class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"https:\/\/www.everydaypeoplecoffeeandtea.com\/products\/honduras-single-origin-medium-dark-roast\"\u003eHonduras\u003c\/a\u003e — all of which are excellent, approachable coffees. Matari is for the drinker who has explored those origins and wants something that operates in an entirely different register.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIs it available ground?\u003c\/strong\u003e\u003cbr\u003eYes — whole bean or ground, selected at checkout. For the fullest expression of Matari's flavor complexity, whole bean ground immediately before brewing is strongly recommended. The aromatic compounds that define this coffee dissipate faster after grinding than most origins.\u003c\/p\u003e","brand":"Everyday People Coffee \u0026 Tea","offers":[{"title":"Whole Bean \/ 12 oz","offer_id":47816886321317,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true},{"title":"Ground \/ 12 oz","offer_id":47816886354085,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true},{"title":"Espresso Grind \/ 12 oz","offer_id":47816886386853,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true},{"title":"Cold Brew Grind \/ 12 oz","offer_id":47816886419621,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true},{"title":"French Press Grind \/ 12 oz","offer_id":47816886452389,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true},{"title":"Ground for Keurig \/ 12 oz","offer_id":47816886485157,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0191\/5640\/2242\/files\/ImageApr26_2026_06_04_06PM.png?v=1778455598"},{"product_id":"komodo-dragon-coffee-medium-roast-single-origin","title":"Komodo Dragon Coffee — Medium Roast Single Origin","description":"\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eDescription\u003c\/h2\u003e\n\u003ch3 dir=\"ltr\" class=\"mt-2 -mb-1 text-base font-bold\"\u003eThe Coffee From the Dragon's Island\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eFlores is not Bali, and it is not Sumatra  it's a smaller, wilder island in Indonesia's Lesser Sunda chain, best known as the home of Komodo National Park and the world's largest living lizard. Just inland from the park's volcanic coastline, the island's central highlands rise into cool, cloud-wrapped mountains where coffee has grown since Dutch colonists first planted it in the early 20th century. This is Komodo Dragon Coffee: grown by smallholder farmers in the shadow of the same volcanoes that give the Komodo dragon its rugged, ancient habitat, and processed using a method almost unique to Indonesia.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eIt's a coffee built for people who want something different from the bright, fruity single origins that dominate the specialty world  heavy-bodied, low in acid, and deeply, syrupy sweet.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eThere is nothing quite like it.\u003c\/p\u003e\n\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eDetails\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Dark chocolate · Toasted tobacco · Cedar · Brown sugar · Low acidity · Full, syrupy body \u003cstrong\u003eRoast:\u003c\/strong\u003e Medium \u003cstrong\u003eProcess:\u003c\/strong\u003e Wet-hulled (Giling Basah) \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,200–1,800 meters \u003cstrong\u003eRegion:\u003c\/strong\u003e Manggarai \u0026amp; Bajawa (Ngada) highlands, Flores, East Nusa Tenggara \u003cstrong\u003eVariety:\u003c\/strong\u003e Typica, Catimor, Kartika, Timor Hybrid \u003cstrong\u003eBest Brewed As:\u003c\/strong\u003e French press, moka pot, drip — holds up well with milk\u003c\/p\u003e\n\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eWhat Makes Komodo Dragon Different\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eMost Indonesian coffee comes from Sumatra, and most people who know Indonesian coffee only know Sumatra Mandheling. Flores is a different island entirely — smaller, less developed, and largely overlooked by the global specialty trade despite highlands that rival Sumatra's in altitude and volcanic richness. The island takes its identity from Komodo National Park, established in 1980 to protect the Komodo dragon, and the coffee grown a short distance inland carries something of that same untamed character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eWhere a washed coffee from Central America might taste clean and bright, Komodo Dragon is the opposite: heavy, low-acid, and layered with notes of dark chocolate, cedar, and toasted tobacco that come almost entirely from the way it's processed. It's a coffee that rewards drinkers who want body and depth over acidity and brightness — closer in spirit to a Sumatra than to anything from East Africa or Central America.\u003c\/p\u003e\n\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eThe Land: Volcanic Highlands Beside the Dragon's Home\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eFlores' coffee-growing regions — centered on Manggarai in the west and Bajawa (in the Ngada regency) further east — sit at elevations between 1,200 and 1,800 meters, cooled by highland air and fed by volcanic soil from peaks like Inerie and Ebulobo. Farms here are almost entirely smallholder plots, often just a hectare or two, worked by families who grow coffee alongside food crops rather than as a single commercial crop.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eFlores has never had the marketing presence of Sumatra or Java, and its infrastructure for processing and export has historically lagged behind better-known Indonesian origins. That's part of why this coffee remains a genuine find rather than a supermarket staple — production is real, but small, and much of it moves through regional traders before it ever reaches an international buyer.\u003c\/p\u003e\n\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eThe Farmers\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eCoffee in the Manggarai and Bajawa highlands is grown by smallholder farmers from the Manggarai and Ngada ethnic groups, most working family-owned plots passed down across generations. Many still grow coffee under a canopy of shade trees, a traditional practice that protects the soil and supports the surrounding forest rather than clearing it. Farming here is organized around family and community rather than estate-style production — there is no single plantation behind this coffee, only many small hands doing the same careful work their parents and grandparents did.\u003c\/p\u003e\n\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eThe Processing: Wet-Hulling, an Indonesian Signature\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eKomodo Dragon Coffee is processed using \u003cem\u003eGiling Basah\u003c\/em\u003e — wet-hulling — a method found almost nowhere else in the coffee-growing world outside Indonesia. After picking, the ripe cherries are pulped and given only a short, partial fermentation before the parchment-covered beans are hulled while still damp, rather than fully dried first. The naked beans then finish drying in the open air.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eThis unconventional order — hulling before the bean is fully dry — is what gives wet-hulled Indonesian coffees their signature: a heavier, syrupy body, muted acidity, and earthy, herbal undertones that washed or natural coffees simply don't produce. It's a technique born of necessity, developed by farmers in a humid climate without reliable access to large drying facilities, and it has become one of Indonesia's defining contributions to world coffee.\u003c\/p\u003e\n\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eIn the Cup: How to Taste It\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eKomodo Dragon rewards a different approach than a bright, delicate single origin:\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eBrew hot.\u003c\/strong\u003e Use water at the standard 195–205°F range — this coffee doesn't need the gentler treatment a natural-processed origin does.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eLet the body lead.\u003c\/strong\u003e This is a coffee about weight and depth, not clarity. Full-immersion methods (French press, moka pot) show it at its best.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eIt holds up with milk.\u003c\/strong\u003e Unlike a delicate floral origin, Komodo Dragon's chocolate and tobacco notes come through even in a latte or with cream — a rarity among single origins.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eDon't over-grind.\u003c\/strong\u003e A slightly coarser grind than you'd use for a bright origin helps avoid over-extracting the wet-hulled coffee's earthier notes into bitterness.\u003c\/p\u003e\n\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eA Note on Availability\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eFlores coffee remains one of the more overlooked origins in the specialty world — small farms, limited export infrastructure, and a lack of the marketing muscle behind Sumatra or Java mean supply is genuinely limited. When we have it, we carry it in small batches. If you see it in stock, it's worth grabbing.\u003c\/p\u003e\n\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eBrewing Recommendations\u003c\/h2\u003e\n\u003ch3 dir=\"ltr\" class=\"mt-2 -mb-1 text-base font-bold\"\u003eFrench Press\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:14 (32g coffee : 450g water) \u003cstrong\u003eGrind:\u003c\/strong\u003e Medium-coarse \u003cstrong\u003eTime:\u003c\/strong\u003e 4:00 minutes \u003cstrong\u003eTemp:\u003c\/strong\u003e 200°F The best method for showing off Komodo Dragon's full body and chocolate-forward depth.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" class=\"mt-2 -mb-1 text-base font-bold\"\u003eMoka Pot\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eDose:\u003c\/strong\u003e Fill basket level (15–17g) \u003cstrong\u003eWater:\u003c\/strong\u003e Fill to valve line \u003cstrong\u003eTime:\u003c\/strong\u003e 4:00–5:00 minutes \u003cstrong\u003eTemp:\u003c\/strong\u003e Medium heat Concentrates the coffee's cedar and tobacco notes into a rich, espresso-style shot.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" class=\"mt-2 -mb-1 text-base font-bold\"\u003eDrip Coffee\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:16 (30g coffee : 480g water) \u003cstrong\u003eGrind:\u003c\/strong\u003e Medium \u003cstrong\u003eTime:\u003c\/strong\u003e Per machine cycle \u003cstrong\u003eTemp:\u003c\/strong\u003e 200°F An easy everyday cup that still carries the low-acid, chocolatey character this origin is known for.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" class=\"mt-2 -mb-1 text-base font-bold\"\u003ePour Over (V60\/Chemex)\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:15 (27g coffee : 405g water) \u003cstrong\u003eGrind:\u003c\/strong\u003e Medium \u003cstrong\u003eTime:\u003c\/strong\u003e 3:00–3:30 minutes \u003cstrong\u003eTemp:\u003c\/strong\u003e 200°F A cleaner take on Komodo Dragon — still full-bodied, with more clarity on the brown sugar sweetness.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" class=\"mt-2 -mb-1 text-base font-bold\"\u003eKomodo Dragon Brewing Tips\u003c\/h3\u003e\n\u003cul dir=\"ltr\" class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3 print:block print:space-y-1\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eUse filtered water at 195–205°F — this coffee can handle a hotter brew than delicate natural-processed origins\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eWet-hulled processing gives this coffee its low acidity and heavy body — don't over-brew or it can turn muddy\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eGreat as a base for milk drinks; the chocolate and tobacco notes don't get lost the way a floral origin's would\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eGrind just before brewing for the fullest chocolate and cedar aromatics\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eStore whole beans in an airtight container away from heat and light; best within 3–4 weeks of roast date\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eWhy is it called \"Komodo Dragon\" coffee?\u003c\/strong\u003e It's named for its origin near Komodo National Park on the island of Flores, Indonesia — home of the Komodo dragon, the world's largest living lizard. The coffee itself grows in the island's central volcanic highlands, a distance inland from the park.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eWhat does \"wet-hulled\" mean, and why does it matter?\u003c\/strong\u003e Wet-hulling (\u003cem\u003eGiling Basah\u003c\/em\u003e) is a processing method used almost exclusively in Indonesia, where the parchment is removed from the bean while it's still damp rather than after full drying. It's what gives Indonesian coffees like this one their heavier body and lower acidity compared to washed or natural coffees from other parts of the world.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eHow does it compare to other single origins in your lineup?\u003c\/strong\u003e Komodo Dragon is the coffee to reach for if you want body and depth over acidity and fruit — a very different profile from something like our \u003ca class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"https:\/\/www.everydaypeoplecoffeeandtea.com\/products\/ethiopia-natural-single-origin-organic-medium-light-roast\"\u003eEthiopia Natural\u003c\/a\u003e or \u003ca class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"https:\/\/www.everydaypeoplecoffeeandtea.com\/products\/yemen-mocha-matari-medium-dark-roast-single-origin\"\u003eYemen Mocha Matari\u003c\/a\u003e. It's closer in character to a Sumatra, and it holds up especially well with milk.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eIs this coffee available ground?\u003c\/strong\u003e Yes — whole bean or ground, selected at checkout, including Espresso Grind, Cold Brew Grind, French Press Grind, and Ground for Keurig.\u003c\/p\u003e","brand":"Everyday People Coffee \u0026 Tea","offers":[{"title":"Whole Bean \/ 12 oz","offer_id":48154325876901,"sku":null,"price":24.99,"currency_code":"USD","in_stock":true},{"title":"Ground \/ 12 oz","offer_id":48154325909669,"sku":null,"price":24.99,"currency_code":"USD","in_stock":true},{"title":"Espresso Grind \/ 12 oz","offer_id":48154325942437,"sku":null,"price":24.99,"currency_code":"USD","in_stock":true},{"title":"Cold Brew Grind \/ 12 oz","offer_id":48154325975205,"sku":null,"price":24.99,"currency_code":"USD","in_stock":true},{"title":"French Press Grind \/ 12 oz","offer_id":48154326007973,"sku":null,"price":24.99,"currency_code":"USD","in_stock":true},{"title":"Ground for Keurig \/ 12 oz","offer_id":48154326040741,"sku":null,"price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0191\/5640\/2242\/files\/KomodoDragon2.png?v=1786801558"}],"url":"https:\/\/www.everydaypeoplecoffeeandtea.com\/collections\/asia.oembed","provider":"Everyday People Coffee \u0026 Tea ","version":"1.0","type":"link"}