Sweet Maria's Moka Kadir Blend
Sweet Maria's Moka Kadir Blend
Sweet Maria's Moka Kadir Blend
The all dry process Moka Kadir blend offers an underpinning of rich chocolate low tones, rustic palm sugar-type sweetness, earthy dried fruits, velvety mouthfeel, and finishing hints that are leathery, herbal, fruited, and of course bittersweet. Full City to French. Good for espresso.
Full Cupping Notes
The dry fragrance of Full City+ roasts has a strong rustic sweetness like palm and date sugars, along with smokey cocoa, and a sweet fruited underlay. The wet aroma sticks close to this, fruited sweetness building in the steam, and pungent bittersweetness is strengthened as well. The cup is the culmination of all the intense aromatics, and more. Dense, thick body adds to the sense of an almost chewy cup character! Full City+ roasts show a bittersweetness of smoky cacao nib and mesquite notes, offset by sweet molasses and chocolate syrup, that all do well to ground the wilder cup characteristics. Espresso is where this blend really shows best, with an underpinning of rich chocolate layers, high % cacao up front, roasted nibs in the middle, and an unsweetened baking type chocolate flavor that lingers long into the finish. Dried fruit notes are played up in the cup, due in large part to the Ethiopian component that finds footing in the flavor profile. Notes of slab apricot and plum offer fruited counterpoints to the bold, bittersweet low tones, and are distilled down to an opaque fruited chocolate flavor. The top notes in the finish are leathery, herbal, fruited, earthy, and of course, bittersweet. The mouthfeel of Full City+ and Vienna roasts as espresso is velvety, and offers a delicious espresso base for milk drinks. Moka Kadir is made up of all dry process ingredients, so you can expect quite a bit of chaff during roasting. It seems to really benefit from an extra day of rest too, which allows some of the more disparate flavors to come together. Try degassing for 48 hours before drinking if you can wait...3+ days even with Full City+ roasts.
Specs
Region Yemen, Ethiopia Processing Dry Process (Natural) Drying Method Patio Sun-dried & Raised Bed Sun-dried Arrival date All current crop coffee Lot size n/a Bag size n/a Packaging GrainPro liner Cultivar Detail Mokha, Heirloom Cultivars Grade Top Grades Appearance 1d/300gr, 15+ screen - expect the occasional quaker in the roasted coffee, to be expected from dry process coffee, especially Brazil and Yemen Roast Recommendations Full City to French Type Sweet Maria's Blends Recommended for Espresso Yes
Product Overview
Product Overview
| process method | Dry Process (Natural) |
|---|---|
| cultivar | Heirloom Types |
| farm gate | No |
Farm Notes
Farm Notes
Origin & Farm Notes
Moka Kadir is a staple on our list most of the year...or at least as long as we have Yemeni coffee in stock! The components are all dry-processed coffees from Yemen, Ethiopia and small amount of Brazilian coffee. Between these three, we find an espresso on the rustic and exotic side, some fruit-forward character and earth-toned bittersweetness in full effect. It's great as espresso in the Full City+ to French roast territory, and the mix of dry process coffees handle well in the roaster, regardless of the difference in density when sticking to the recommended roast range. Slowly ramping up the heat will also help in this effort if your roaster has manual heat control. For those without (like a popper for example), try slowing your roast by slightly overloading the chamber and I wouldn't stop the roast development until you're on the heels of 2nd snaps. (I "overload" the roast chamber by first turning the popper on, then adding coffee until just after it stops moving - it should only take a few seconds to get the coffee moving again). A balance of sweet and bittersweet flavors are achieved with rustic layers woven in, both fruited and aromatic earthy notes. Moka Kadir has incredibly velvety body too that works very well in milk drinks.
Specs
Specs
Technical Specifications
Key specifications and operating details for this product.
| region | |
|---|---|
| processing | |
| drying method | |
| arrival date | |
| lot size | |
| bag size | |
| packaging | |
| farm gate | No |
| cultivar detail | |
| grade | |
| appearance | |
| roast recommendations | |
| type | Sweet Maria's Blends |
| recommended espresso | Yes |
Sweet Maria's Moka Kadir Blend
Sweet Maria's Moka Kadir Blend
The all dry process Moka Kadir blend offers an underpinning of rich chocolate low tones, rustic palm sugar-type sweetness, earthy dried fruits, velvety mouthfeel, and finishing hints that are leathery, herbal, fruited, and of course bittersweet. Full City to French. Good for espresso.
Full Cupping Notes
The dry fragrance of Full City+ roasts has a strong rustic sweetness like palm and date sugars, along with smokey cocoa, and a sweet fruited underlay. The wet aroma sticks close to this, fruited sweetness building in the steam, and pungent bittersweetness is strengthened as well. The cup is the culmination of all the intense aromatics, and more. Dense, thick body adds to the sense of an almost chewy cup character! Full City+ roasts show a bittersweetness of smoky cacao nib and mesquite notes, offset by sweet molasses and chocolate syrup, that all do well to ground the wilder cup characteristics. Espresso is where this blend really shows best, with an underpinning of rich chocolate layers, high % cacao up front, roasted nibs in the middle, and an unsweetened baking type chocolate flavor that lingers long into the finish. Dried fruit notes are played up in the cup, due in large part to the Ethiopian component that finds footing in the flavor profile. Notes of slab apricot and plum offer fruited counterpoints to the bold, bittersweet low tones, and are distilled down to an opaque fruited chocolate flavor. The top notes in the finish are leathery, herbal, fruited, earthy, and of course, bittersweet. The mouthfeel of Full City+ and Vienna roasts as espresso is velvety, and offers a delicious espresso base for milk drinks. Moka Kadir is made up of all dry process ingredients, so you can expect quite a bit of chaff during roasting. It seems to really benefit from an extra day of rest too, which allows some of the more disparate flavors to come together. Try degassing for 48 hours before drinking if you can wait...3+ days even with Full City+ roasts.
Specs
| Region | Yemen, Ethiopia |
|---|---|
| Processing | Dry Process (Natural) |
| Drying Method | Patio Sun-dried & Raised Bed Sun-dried |
| Arrival date | All current crop coffee |
| Lot size | n/a |
| Bag size | n/a |
| Packaging | GrainPro liner |
| Cultivar Detail | Mokha, Heirloom Cultivars |
| Grade | Top Grades |
| Appearance | 1d/300gr, 15+ screen - expect the occasional quaker in the roasted coffee, to be expected from dry process coffee, especially Brazil and Yemen |
| Roast Recommendations | Full City to French |
| Type | Sweet Maria's Blends |
| Recommended for Espresso | Yes |