Sweet Maria's Moka Kadir Blend

An underpinning of rich chocolate flavors come through in layers, accented by dried apricot and plum, pipe tobacco and sweet cedar smoke. Mouthfeel is so creamy, and roast tones delivery deep cocoa bass notes. Full City to Vienna. Great espresso. 

In stock
  • Process Method Dry Process
  • Cultivar Varies
  • Farm Gate No
Region Yemen, Ethiopia, Brazil
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 Bourbon, Mokha, Heirloom Cultivars
Grade Top Grades
Appearance .8d/300gr, 15+ screen
Roast Recommendations Full City to Vienna
Type Sweet Maria's Blends
Recommended for Espresso Yes

Moka Kadir is a staple on our list most of the year, and with Yemeni coffees back in stock, it makes a triumphant return. The components all dry-processed African coffees, from Yemen, Ethiopia, and a small amount of Brazilian coffee too. Between the three, we find an espresso on the exotic side, some fruit-forward character and, rustic bittersweetness in full effect. It's great as espresso in the Full City to 2nd snap 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. City+ will likely show some variance, and I recommend taking to at least Full City which will help afford roast evenness, and ramping up heat slowly will also help with this. For those without heat control (like a popper for example), try slowing your roast by adjusting the batch volume, and I wouldn't stop the roast development until you're on the heels of 2nd snaps. A great balance of sweet and bittersweet flavors is achieved, and top notes remain vivid. Moka Kadir also works very well in milk drinks.

The dry fragrance of Full City roasts has a strong rustic sweetness like palm and date sugar, along with smokey cocoa, sweet leather, and roasted nut. The wet aroma sticks close in-line with the aforementioned, developing complexity along the way, and more in the way of rustic bittersweetness, and interesting fruited accents. 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 have a grounding bittersweetness of molasses and chocolate syrup, and a smoky chocolate flavor in the finish. Espresso is where this blend really shows best, with an underpinning of rich chocolate flavors that come off in layers, high % cacao up front, roasted nibs in the middle, and an unsweetened baking cocoa flavor that lingers long into the finish. Dried fruits are fairly muted, but this version of Moka Kadir offers glimpses of dried apricot and plum, counterpoints to a sweet leather aroma, and top notes of pipe tobacco and sweet cedar smoke. This espresso delivers, with mouthfeel of Full City/Full City+ espressos is very creamy, a density matched by cocoa roast tone, and showing well on it's own, as well as offering a delicious espresso base for milk drinks. Cups best after at least 48 hours ... we like to wait even 3+ days with Full City+ roasts.