What are the types of mocha coffee in Yemen

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Among the common Yemeni mokas, Mokha Mattari is the most famous. Produced in the province of Bani Matar (another word for Bany Mattar), Madali is a coffee produced at high altitude. it usually has a good aroma of red wine, dry fruit, thick taste and bitter sweetness of chocolate when roasted deeply.

Due to the sharp decline in production in recent years due to political instability in Yemen (civil war broke out in 1994, coffee production has been reduced from 120000 7000 bags in 1957 to only 40, 2000 bags) Mokamadali, the most famous in the boutique coffee industry, has become a target for water adulteration. mixed with lower-grade shoddy beans, it is not a guarantee of high quality, even if it is labeled Madali. Good quality Madali bean shape is small, raw beans have sweet wine aroma and moderate ripe fruit fermentation flavor, choose a good Madali, her performance will not disappoint coffee gluttons!

Mokha San'ani is a mixture of 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.

Mocha Yishi Mary (Mokha Ismaili) is one of the traditional ancient tree species, planted at a high altitude, more than 6500 feet, characterized by more round beans, smaller beans than Madali, thick taste, high complexity, in general, often surpass the performance of 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 is produced in the Djebel Remi (also known as Raimi, Rayma) area and is similar in quality to Sonani. In my experience, Mokaremi is usually slightly fermented, occasionally showing a surprisingly strong sweet aroma of raisins, and when baked properly, the coffee beans smell like opening a full-bodied bottle of jam.

Mokha Yafeh, which is produced in the southern Yemeni province of Yafeh (also known as Yaffe), 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.

Many planting areas of Mocha in Yemen have also achieved different schools according to their planting areas. The chocolate and sour taste of MATTARI Mocha, the rough and fragrance of SANANI Mocha, together create "Mocha", the diamond in the crown of Asian coffee. A coffee expert once said: "the taste of Yemeni mocha is so diverse that it varies not only from different places, different tree species, and different batches, but also from each sack or even every cup." "because of his complexity and variety, it is a challenge for coffee roasters to bake the best flavor of Yemeni mocha! Medium and shallow roasting shows sweet fruit, mild, warm sun-fermented flavor; deep baking shows a strong aroma of red wine, bitter sweet chocolate aftertaste, in the taste again and again, "the aftertaste is lingering for three days." No wonder there are so many coffee gluttons who are so keen on this way, listing the Yemeni mocha as their favorite!