Yemeni coffee introduction, how to drink Yemeni coffee

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Origin: Yemen

Grade: excellent

Particles: full

Acidity: slightly sour and strong aftereffect, but also sweet

Evenness: relatively stable

Baking: medium

Flavor: chocolate, slightly alcoholic, spicy

Although Ethiopia was the first country in the world to discover coffee, Yemen was the first country in the world to produce coffee as a crop on a large scale. In the 17th century, the first batch of Yemeni coffee was exported to Europe through the ancient port of Mocha, which is the origin of the name mocha coffee. Ethiopia, across the sea from Yemen, also sells coffee through the port of Mocha, so Ethiopian sun-treated coffee is often referred to as mocha (such as Harald ETHIOPIA HARRAR, Ethiopia). The Yemeni mocha, the originator of the coffee trade of the World Office, played an important role in promoting delicious coffee all over the world. It was called "Arabica coffee (Arabia)" in the 17th century, which is the origin of the name "Arabica original".

The Yemeni mocha coffee has distinct taste characteristics, special taste and varied levels. It has a strong sour taste, a pleasant fruit acidity, and an obvious chocolate taste. The stronger the coffee is, the easier it is to taste the chocolate. Therefore, in order to better understand the unique taste of Yemeni mocha coffee, people now add hot chocolate to make fancy mocha coffee.

Mocha beans are smaller, rounder and light green than most coffee beans, which makes mocha beans look more like peas. Mocha coffee beans are similar in shape to Ethiopia's Harald coffee beans, with small particles, high acidity and a strange and indescribable spicy flavor.

The price of Yemeni coffee in the international market has not been low, mainly because Yemeni coffee is very popular in countries and regions where "Turkish" coffee is popular. In Saudi Arabia, the Yemeni mocha is so spoiled that people there are willing to pay a high price for low-quality mocha coffee. This special fondness for mocha keeps the price of mocha coffee high in the world coffee market.

Coffee producing areas in Yemen:

Beans and berries produced in Yemen (Peaberrybean): this coffee bean is smaller and rounder than most coffee beans and looks like peas, sometimes called mocha coffee beans. Mocha beans are similar in shape to Ethiopia's Harrar coffee beans, with small particles, high acidity and a strange and indescribable spicy flavor. Taste carefully, but also can distinguish a little chocolate flavor, so the attempt to add chocolate to coffee is a very natural process of development.

In Yemen, coffee growers plant poplars to provide shade for coffee trees to grow. As in the past, these trees are planted on steep terraces to maximize the use of less rainfall and limited land resources. In addition to the Tippika Coffee Tree and the Bourbon Coffee Tree, more than a dozen different coffee species native to Ethiopia are grown in Yemen. Authentic mocha coffee is only produced in the Republic of Yemen in the southwest of the Arabian Peninsula, grows on steep hillsides at elevations of 3, 000 to 8, 000 feet, and is the oldest coffee in the world.

Mokamadali (Mokha Mattari): the most famous coffee market name in the province of Bani Mattar (another word for Bany Mattar) from the western part of the Yemeni capital Sana'a. Coffee is produced at high altitude, usually with a good aroma of red wine, dry fruit, thick taste, deep-roasted and often bitter sweet chocolate. Good quality Madali beans are small in shape, with sweet wine and moderate ripe fruit fermentation flavor of raw beans. Always the winner because of the more obvious Yemeni style.

Mokha San'ani: a widespread market name for coffee from some growing areas west of the Yemeni capital Sana'a. It is a mixture of beans from tens of thousands of small farms on the hillside near the capital San'a (left, Sana'a, Yemen). Planted at a slightly lower altitude than Madali, generally speaking, it tastes thinner and less acidic, but it has a good fruit flavor and often has better ripe fruit and wild game than Madali. According to my experience, the quality of Sanani varies greatly in recent years, and sometimes there are inferior goods with flat flavor, fishy smell and excessive fermented flavor. Careful cup testing and selection is a must for coffee makers to do their homework and must not be lazy.

Mokha Ismaili: one of the traditional ancient tree species, the market name of a famous coffee from central Yemen is also described as a plant classification of traditional Yemeni coffee with high beverage quality. Planted at a high altitude of more than 6500 feet, the beans are characterized by a more round shape, smaller beans than Madali, thick taste and high complexity. In general, they often outperform Madali. This is the least produced and most expensive Yemeni mocha (Yemeni mocha is no longer cheap). The high-quality Mokayishi Mary is produced in Hirazi (although it is famous as Bani Matar, it is the best-known local reputation in Yemen). The highest elevation in Hirazi is 8000 feet.

Mokha Rimi: produced in the Djebel Remi (also known as Raimi, Rayma) area, the quality is similar to that of Shannani, which is usually slightly fermented, occasionally with surprisingly strong sweet aromas of raisins, and when roasted properly, the coffee beans smell like opening a full-bodied bottle of jam.

Mokha Yafeh: produced in the southern Yemeni province of Yafeh (also known as Yaffe), it belongs to the uncommon Yemenmoka. It is the only "southern flavor" in Yemen, and its production is small. Almost all of it is sold to the neighboring United Arab Principality, and it is rarely seen in the international boutique coffee market.

Arabian mocha: a coffee of single origin in the mountains of Yemen from the southwestern tip of the Arabian Peninsula bordering the Red Sea. The best cultivated coffee in the world is famous for its high viscosity and special acidity of rich wine.

The Yemeni mocha has achieved different genres according to the planting areas, such as the chocolate and sour taste of the MATTARI mocha, and the rough and fragrant taste of the SANANI mocha.

The characteristics of Yemeni coffee:

Despite the high quality and smooth aroma of Yemeni coffee, there is something unsatisfactory, that is, the quality can not be continuously guaranteed, and the classification of its coffee beans is uncertain. Traditionally, the best coffee beans in Yemen come from Mattari, followed by Sharki, followed by Sanani. These coffee beans are low in caffeine. Deep-roasted Yemeni coffee often shows a chocolate-like bitter sweet flavor, affecting today's fancy coffee seasoned with chocolate sauce is also known as the word "mocha". Yemeni coffee has the most unique, rich and fascinating complex smell in the world: red wine, wild game, dried fruit, blueberry, grape, cinnamon, tobacco, sweet spices, log and even chocolate. you can see a variety of adjectives used in Yemenmoka. Just as there are many meanings of mocha, there are various spellings of mocha in English: Moka, Moca and Mocca are all common spellings, and there are as many as four local spellings on sacks and documents of Yemeni coffee: "Mokha", "Makha", "Morkha" and "Mukha", which all have the same meaning.

The taste of Yemeni mocha is complex and changeable, and how to bake the best flavor of Yemeni mocha is a challenge for coffee roasters. Medium and shallow roasting shows sweet fruit, mild, warm sun-fermented flavor; deep baking shows a strong aroma of red wine, bitter sweet chocolate finish.