What is the difference between Yemeni coffee and mocha coffee?

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

Yemeni coffee is collectively referred to as mocha according to its taste and flavor. It is mainly distributed in the mountains around the capital Sana'an and the high-altitude mountains between Sana'an and Hodeida province. Yemeni mocha coffee has small fruit, high density, high acidity and unique aroma. Compared with other famous coffee varieties, it has a strong sour taste, as well as a mixture of malt, nuts, wine, chocolate and other spices. This is the unique charm and long history of mocha coffee.

Mocha coffee, as its name implies, comes from a port town on the Red Sea in ancient Yemen. Coffee produced in ancient Yemen is exported to Europe and other parts of the world through here. It is the earliest place to export coffee and is the ancestor of coffee trade, hence its name. Yemenis have had the habit of drinking coffee since ancient times, which has created a coffee culture that is very different from that of other parts of the world. Mocha coffee is the oldest coffee in the world, and Yemen is one of the first countries in the world to grow coffee. It is said that as early as 1561 AD, Zheng he brought back a lot of mocha coffee to pay tribute to the Ming emperor. Mocha coffee is famous overseas, mainly because it is still grown in a traditional way that has been left over for hundreds of years, and local farmers still use donkeys and camels to pull stone mills to deal with coffee beans. Compared with countries that use advanced machinery to process coffee beans, mocha coffee is the only living record in the history of coffee in the world.

Mocha coffee is mainly produced in the mountain depression of 3000 meters above sea level in western Yemen, where dry and rainy, sunny, rugged mountains, thin air, unique geographical location and climatic conditions make mocha coffee unique taste, fragrance, slightly sour, fragrance overflowing. The local farmers carved out fertile terraces on the hillside. Today, coffee is still grown in these areas in the same way as it was hundreds of years ago, relying entirely on artificial labor, never using chemical fertilizers and pesticides, and relying on sunshine, Rain Water and unique soil to grow pure natural mocha coffee.

The picking and processing of mocha coffee is also done entirely by hand. The preliminary processing of coffee beans is made by drying and drying naturally in the sun. This method is the most primitive and simple, without any mechanical equipment or cleaning, so sometimes there are a small amount of sand and pebbles in Yemeni coffee beans. The roasting process of mocha coffee is done entirely by hand, and the heat depends on experience and feeling. Every process from planting, picking to roasting is done in the oldest way, and although the roasted beans are of different colors, it is this aroma mixed with rugged and wild flavor that makes the unique mocha coffee. No wonder some people call mocha "the diamond in the crown of coffee".