{"title":"Reserve Collection","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eOur Reserve collection features the rarest coffees we carry — small releases, unusual processes, and storied origins that don't come around often. Each one is roasted in small batches and offered in limited quantity, for the drinker who wants something beyond everyday.\u003c\/p\u003e","products":[{"product_id":"whiskey-barrel-aged-single-origin-medium-roast","title":"Whiskey Barrel Aged Single Origin- Medium Roast","description":"\u003cdiv class=\"product-single__description rte\" itemprop=\"description\"\u003e\n\u003cp\u003eThis limited edition coffee is perfect for whiskey or bourbon lovers. Our Barrel-Aged Guatemala single-origin coffee beans are aged in a bourbon barrel for 30 days, infusing them with robust bourbon flavors. Roasting the beans tones down these flavors, yet still provides a delicious cup of bourbon undertones, coupled with chocolate and cinnamon undertones.\u003c\/p\u003e\n\u003cp\u003eOur Guatemalan coffee is  from Finca Los Laureles. A family-owned farm since 1966 and produces some of the highest-altitude coffee beans in Guatemala. Mostly \"bourbon\" and “pache” varieties, the latter being a natural mutation of “typica”, these coffee beans are grown at up to 2,000 meters and are fully washed and sundried on elevated drying beds.\u003c\/p\u003e\n\u003cp\u003eHuehuetenango is one of three of Guatemala's non-volcanic regions and one of the highest and driest. This prime location, combined with careful harvesting and roasting processes makes its one of the best location for coffee production\u003c\/p\u003e\n\u003cp\u003eDue to it's remote location, coffee from Huehuetenango is a unique specialty-grade coffee grown at high altitudes. Natural processing techniques and its remote origins provide intense fruity flavours and unparalleled acidity.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCertification\/Grading: \u003c\/strong\u003eSHB\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eMedium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Profile: \u003c\/strong\u003eGreen Apple. Lemon, Milk Chocolate, Nougat, Roasted Almond, Toffee and Vanilla\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower: \u003c\/strong\u003eMario Roberto Sosa, Los Laureles II\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety: \u003c\/strong\u003eBourbon Caturra\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003eHuehuetenango, Guatamala\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude: \u003c\/strong\u003e1350-1550 M\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoil Type: \u003c\/strong\u003eVolcanic Loam\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess: \u003c\/strong\u003eFully washed and sun dried.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Everyday People Coffee \u0026 Tea","offers":[{"title":"Ground \/ 12oz","offer_id":37095191085221,"sku":"WBAR-DRIP-12OZ-CUSTOM","price":24.49,"currency_code":"USD","in_stock":true},{"title":"Ground \/ 5lb","offer_id":41835395023013,"sku":"","price":104.99,"currency_code":"USD","in_stock":true},{"title":"Whole Bean \/ 12oz","offer_id":37095191117989,"sku":"WBAR-WHOLE-12OZ-CUSTOM","price":24.49,"currency_code":"USD","in_stock":true},{"title":"Whole Bean \/ 5lb","offer_id":41835395055781,"sku":"WBAR-WHOLE-5LB-BLACK","price":104.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0191\/5640\/2242\/files\/whiskey-barrel-aged-single-origin-medium-roast-710212.jpg?v=1737119016"},{"product_id":"hawaiian-kona-blend-50-kona-medium-roast","title":"Hawaiian Kona Blend — 50% Kona Medium Roast","description":"\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eHawaii in Every Cup\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eKona coffee is one of the rarest and most coveted coffees in the world — grown on a narrow 30-mile strip of volcanic coastline on the western slopes of Mauna Loa and Hualalai on Hawaii's Big Island, in conditions that exist nowhere else on earth. The afternoon cloud cover, cool ocean breezes, rich volcanic soil, and long, slow maturation season combine to produce a coffee with a character that has made it legendary for over 150 years.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOur Hawaiian Kona Blend brings that character to your cup at an accessible price point — blending 50% authentic Hawaiian Kona with the clean, bright body of a Costa Rican Tarrazu to create something smooth, balanced, and genuinely special. This is not a 10% Kona blend dressed up in Hawaiian packaging. Half of every bag is the real thing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Smooth milk chocolate · Gentle floral sweetness · Honey · Bright, clean finish\u003cbr\u003e\u003cstrong\u003eRoast:\u003c\/strong\u003e Medium\u003cbr\u003e\u003cstrong\u003eBlend:\u003c\/strong\u003e 50% Hawaiian Kona + 50% Costa Rica Tarrazu\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003cbr\u003e\u003cstrong\u003eBest Brewed As:\u003c\/strong\u003e Drip, pour-over, French press, AeroPress\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\"\u003eWhy 50% Kona Matters\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMost Kona blends on the market contain 10% Kona — the legal minimum required to carry the Kona name when sold in Hawaii, and a percentage that produces a cup with only a faint trace of Kona character. At 50%, our blend crosses a meaningful threshold: you're getting a cup where Kona isn't a marketing footnote but the defining flavor presence.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Costa Rican Tarrazu that makes up the other half is not a filler. Tarrazu is one of Central America's most respected growing regions — clean, bright, and well-structured, with a natural sweetness that complements rather than competes with Kona's floral and chocolatey character. The result is a blend that feels cohesive, not compromised.\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 Kona Growing Region\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Kona Coffee Belt is one of the most geographically specific and tightly regulated coffee-growing regions in the world. Stretching just 30 miles along the western slope of the Big Island, at elevations between 500 and 2,500 feet, it is the only commercially significant coffee-growing region in the United States.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhat makes Kona irreplaceable is the microclimate. Mornings are sunny and warm — ideal for photosynthesis and cherry development. Afternoons bring a reliable cloud cover that rolls in from the ocean, shading the plants during the hottest hours and moderating temperature. Cool nights slow the maturation of the cherry, extending the development period and allowing flavor compounds to concentrate gradually over weeks rather than days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe volcanic soil adds the final layer. Rich in minerals and with excellent drainage, the slopes of Mauna Loa and Hualalai provide the coffee plant with the nutrients and the drainage conditions it needs to thrive without waterlogging — a balance that flat, lower-elevation regions cannot replicate.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result is a bean that is clean, mild, and sweet with remarkable consistency — one that generations of coffee buyers have paid significant premiums to acquire.\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\"\u003eCosta Rica Tarrazu: The Perfect Partner\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Tarrazu region of Costa Rica sits at high elevation in the mountains south of San José — one of the cleanest, brightest growing regions in Central America. Tarrazu coffee is known for its crisp acidity, natural sweetness, and structured body that makes it one of the most versatile blending coffees in the world.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIn this blend, Tarrazu serves as the structural backbone — providing brightness, body, and clean sweetness that extends the Kona's natural floral and chocolate character without overwhelming it. The two origins are genuinely complementary: Kona brings elegance and depth, Tarrazu brings clarity and lift.\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\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Hawaiian Kona Blend drinks like what it is — a coffee built for enjoyment rather than analysis. It is smooth from the first sip, with none of the sharpness or bitterness that lower-quality coffees produce. The floral sweetness characteristic of Kona arrives in the aroma and carries through the mid-palate. Milk chocolate and honey notes round out the body. The finish is clean and bright — a Tarrazu contribution — and lingers pleasantly without becoming heavy.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIt is one of the most universally appealing coffees in our lineup. It works exceptionally well black for those who want to taste the Kona character clearly, and equally well with a small amount of cream for those who want something indulgent and approachable.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBest brewed as:\u003c\/strong\u003e Drip is the most everyday-appropriate method for this blend — it produces a clean, consistent cup that showcases the floral and chocolate notes without requiring precision technique. Pour-over highlights the brightness and floral character most clearly. French press adds body and draws out the honey and chocolate in the finish.\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 Kona Pricing\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAuthentic Kona coffee is expensive — 100% Kona routinely sells for $45–$60 per half pound and above. The price reflects the limited geography of the growing region, the labor-intensive hand-harvesting practice, and the genuine scarcity of a coffee that can only be grown in one place on earth.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOur 50% Kona Blend makes that character genuinely accessible. At $34.99 per pound, you're getting a cup that reflects authentic Kona quality without the full premium of a 100% Kona purchase — and significantly more Kona content than the 10% blends that dominate the market at similar price points.\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]\"\u003eLike every coffee in our lineup, the Hawaiian Kona Blend supports our mission. A portion of every purchase goes directly to youth education and nature conservation through our monthly giving partners — Boys \u0026amp; Girls Clubs of Greater Washington, Student Conservation Association, Environmental Defense Fund, and Kid Powers.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGreat coffee, doing good. In every direction.\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% authentic Hawaiian Kona?\u003c\/strong\u003e\u003cbr\u003eThis is a 50% Kona blend — meaning half the coffee in every bag is genuine Hawaiian Kona grown in the Kona Coffee Belt on Hawaii's Big Island. The other 50% is Costa Rican Tarrazu. It is not 100% Kona, and we are transparent about that. What it is, is one of the highest Kona-percentage blends available at this price point — significantly above the 10% industry standard.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy blend Kona with another coffee?\u003c\/strong\u003e\u003cbr\u003e100% Kona is among the most expensive coffees in the world, typically selling for $45–$60+ per half pound. Blending 50% Kona with a complementary origin like Costa Rica Tarrazu makes the character and quality of Kona accessible to a much broader range of coffee drinkers — without the compromise of a 10% blend that barely registers Kona's presence in the cup.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat does Kona coffee actually taste like?\u003c\/strong\u003e\u003cbr\u003eKona is known for being smooth, clean, and mildly sweet — with natural notes of milk chocolate, honey, and a gentle floral quality that sets it apart from African or South American origins. It has a medium body and bright but balanced acidity. It is one of the most approachable and crowd-pleasing coffees in the specialty world.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIs this coffee available ground?\u003c\/strong\u003e\u003cbr\u003eYes — available in whole bean or ground. Select your preference at checkout. For the best expression of Kona's floral and chocolate character, whole bean ground just before brewing is recommended.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow should I store it?\u003c\/strong\u003e\u003cbr\u003eStore in a sealed, airtight bag away from heat, light, and moisture. The resealable bag it ships in works well — press out excess air before sealing after each use. Best used within 2–3 weeks of opening for peak freshness.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Everyday People Coffee \u0026 Tea","offers":[{"title":"Whole Bean \/ 12oz","offer_id":47780042997925,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true},{"title":"Ground \/ 12oz","offer_id":47780043030693,"sku":"69fb33608fe44","price":49.0,"currency_code":"USD","in_stock":true},{"title":"Ground for Keurig \/ 12oz","offer_id":47780043063461,"sku":"69fb33613fc26","price":49.0,"currency_code":"USD","in_stock":true},{"title":"French Press Grind \/ 12oz","offer_id":47780043096229,"sku":"69fb335fc47e0","price":49.0,"currency_code":"USD","in_stock":true},{"title":"Cold Brew Grind \/ 12oz","offer_id":47780043128997,"sku":"69fb335e47e2a","price":49.0,"currency_code":"USD","in_stock":true},{"title":"Espresso Grind \/ 12oz","offer_id":47780043161765,"sku":"69fb335f161a7","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0191\/5640\/2242\/files\/ImageApr26_2026_06_01_26PM.png?v=1778455676"},{"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"}],"url":"https:\/\/www.everydaypeoplecoffeeandtea.com\/collections\/reserve-collection.oembed","provider":"Everyday People Coffee \u0026 Tea ","version":"1.0","type":"link"}