Is Yemeni mocha coffee a single coffee?

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Mocha coffee takes its name from the Yemeni mocha, a port that is no longer in use.] It has almost been filled with sand and is no longer a port but a sandbar.

As a kind of single-serve coffee, Yemen mocha has a unique charm and a long history.

Yemen was known as arabia until the sixth century of the park, so coffee trees transported from them to other places were also known as arabic coffee trees.

Yemen was the first country in the world to produce coffee on a large scale as an agricultural crop. Yemeni mocha coffee today is grown and processed in much the same way it was hundreds of years ago. On most coffee farms in Yemen, coffee farmers still resist the use of artificial chemicals such as chemical fertilizers. Coffee farmers grow poplars to give coffee the shade it needs to grow. As in the past, the trees were planted on steep terraces to maximize use of less rainfall and limited land resources. More idiosyncratic, yemeni mocha beans are still shipped in a straw woven bag, unlike chemical woven bags used elsewhere. If you are a pure naturalist, Yemeni mocha will satisfy your desire to drink coffee that has been completely natural.

Mocha beans are smaller and rounder than most coffee beans and have a light green color, which makes them look more like peas. Mocha coffee beans are similar in appearance to Ethiopian Harald coffee beans in that they are small in size, high in acidity, and mixed with a strange and indescribable spicy flavor. Careful tasting can also discern a hint of chocolate, so attempts to add chocolate to coffee are a natural progression.

What is Single Coffee?

Single product, in fact, refers to the production of coffee beans only one kind, that is, produced by the origin of a single coffee bean ground, drinking generally without milk or sugar pure coffee. Strong characteristics, taste special, high cost, such as common pretentious blue mountain coffee, produced in Jamaica, aroma is very rich, mellow and smooth.

However, since the special flavor of coffee beans should be highlighted, if the original taste is replaced by sour, bitter and astringent taste (that is, espresso taste) after Italian treatment at high temperature and high pressure (Italian treatment temperature is about 92 degrees Celsius and pressure is about 9 atmospheres)

Therefore, when dealing with single-item coffee, hand brewing, French pressure, siphon pot, ice drip pot, mocha pot, etc. are commonly used (these methods are carried out under natural atmospheric pressure, such as "brewing method","gravity method" and "pressure method").

Subdivision, but also according to the manor, coffee beans processing methods (sun, washing) to divide.