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Yemen Mokha, Vienna roast

I’m always trying to find coffees we’ve never had, especially from different regions. The Yemen Mokha is the first coffee we’ve tried from Arabia.

The first thing that hits me with this coffee is the dark herbal notes mixed with anise and licorice; two flavors I really can’t stand. I knew this coffee was going to be an iffy purchase, but I always try and keep an open mind. It had promise during roasting, I could smell cinnamon and clove. Sadly neither were in the over all flavor profile of the cup.

My very first reaction to this coffee while visiting some family was rather disturbing. We brewed it up as drip and my first sip made me think of gravy. I was kind of embarrassed of my choice of coffee to bring to dinner when every one’s reaction to their first cup was “wow, this is meaty.” I really can’t think of a better way to describe that night’s coffee experience but,  a cup full of coffee gravy. Once I got home to try it as espresso, I wasn’t gaining any ground with it. Peppery, herbal, and anise. Sorry, that really doesn’t make a happy espresso for me.

But don’t let me totally detour you from this coffee. It was actually quite nice in milk. Some black walnut came through in a cappuccino I made and a hint of spiced chocolate. It was rather enjoyable.