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Bani Mattar is one of the few coffees from the growing regions surrounding the high-altitudes of Sana'a that was traditionally kept separate. All others were mixed to form "Sana'ani coffee" with decidedly mixed outcomes. But coffee in Bani Mattar is a bit different, tall old-growth trees than appear like a fruit orchard than a typical coffee farm (well, NO coffee production in Yemen looks like a coffee farm anywhere else!) When I traveled in Yemen last November, the Mattari coffees where not ready to cup yet, it was too early in the harvest. And after we were stranded in a mountain town in Ismaili overnight, our itinerary to visit Bani Mattar was disrupted. Yet when our shipment of coffees that were a direct result of the trip finally arrived at the Port of Oakland, the Mattari was a real standout coffee. The Sharasi was delicate and sweet, the Ismaili was appropriately spiced, earthy ... the Mattari was a very complete cup with unique winey tones. It was impressive. The dry fragrance has striking mature fruit character from the get-go. At C+ it has red grape, and a winey fruit tone that is partially covered by chocolate, as well as earthy notes and tobacco. With Full City+ the fruit is still present, but somewhat eclipsed by dark chocolate roast tones. There's a rustic, woody maple syrup sweetness in the wet aroma, and a trace of mango in the lighter roasts. The body seems thick and dense, and overall this cup has a very deep, subdued range. After comparing the Mattari side by side to the Ismaili and Sharasi (as well as several others that did not meet our mark) this dark fruited bitter-sweetness is so apparent. Yemeni coffees need rest after roasting. They have more aromatics at 12 hours or 24 hours, but really develop at 72+ hours of rest after roasting. This is even more true for espresso. The Mattari as Single Origin (SO) espresso is very dense: It remonds be quite a bit of Scharfen-berger 70% bittersweet chocolate. But I preferred the Ismaili and Sharasi for espresso