This is a powerful blend of coffees from the Arabian Peninsula and Horn of Africa, from Yemen on one side, and Ethiopia on the other. I intended this blend for the exotic espresso shot or intense filter drip coffee. It's even better in a French Press, where the slightly gritty intensity suits to boldness of fruit, chocolate, exotic spice and earth notes. The base of this coffee is made up of two excellent natural Dry-Processed coffees from Ethiopia and Yemen. Each contributes to a huge body, strong bittersweet chocolate roast-taste, and intense fruited aromatics. This year we decided to try a small amount of a washed Shakiso in the blend as well, and had great results. It adds an ever so slight floral flavor as well as builds on the already intense sweetness found in the cup. Since it is a blend of dry and washed processes, this pre-roast blend should probably be taken to the outer edge of City+ where roast level begins to even out. My favorite roasts were Full City and Full City+ as both brewed coffee and espresso. All that said, the basic blend idea here is to use coffees from the same 'family of taste' rather than greatly opposite or complimentary coffees, marking a difference in blend rationale, as well as in result. Also, I feel these coffees need to be pre-blended to equalize moisture content with each other, something that works well in larger batches.
The dry fragrance has a strong rustic sweetness that's like Rapidura sugar at both light and dark roasts. It would be impossible to talk about this coffee without mentioning the intensely fruited aromatics. Dried apricot and peach, red berries, spiced apple, and ...the list is long, and the most complex at lighter roast levels, with slight florals compliments of the 2 Ethiopian coffees. At Full City+ there's pungent chocolate, charred sage, and a nice, sweet smell peanut sauce. Adding hot water brings about burned sugar, especially in our light roast, as well as malted chocolate, ripe fig, and berry pie filling. The cup is the culmination of all the intense aromatics, and more. Dense, thick body adds to the sense of 'brooding' cup character here. Full City roasts produce a tarry dark molasses sweetness, thick inky body, and a smokiness in the finish that reminds me of chicory root. Moka Kadir has an 'oily-ness' to it that coats the mouth, leaving behind a long finish dominated by fruit nectar and bitter-sweet chocolate. Moka Kadir is a true dual-use bland - filter drip as well as espresso. The latter will produce such creamy shots packed full of layered chocolate and fruit flavors. It's definitely on the wilder side of what we tend to think of as 'classic' espresso profile, and is so sweet and complex. Moka Kadir cups best after at least 48 hours ... we like to wait even 3+ days. Also consider that because the majority of the blend is dry processed, hand sorted coffees, it is not unusual for the roasted coffee to vary in color - some slightly lighter beans, some darker, and with a range of expansion. And I hate to say it but we find the occasional small rock in this coffee. Be sure to cull through the green and the roasted carefully. The small bean size of Yemeni and other coffees here can be problem in some drum roasters, such as Behmors with the large grid drum (oldest models - all the new ones have small grid drums). But, with the coffee in the drum, you can shake the drum before roasting to remove the few super small beans than might be lurking in the mix.
|Processing||Dry Process (Natural)|
|Appearance||1d/300gr, 15 to 18 scr|
|Intensity/Prime attribute||Bold Intensity / Fruity, earthy, rustic sweetness, chocolate layers|
|Region||Yemen, Sidama, Yirga Cheffe|
|Roast||City+ roasts will produce the most fruited profile; Full City and beyond will tone down brightness and underscore chocolate roast tastes. Darker roast levels make a great espresso!|
|Recommended for Espresso||Yes|