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It has the most unique, rich and fascinating complex smell in the world: "red wine, wild, dried fruit, blueberry, grape, cinnamon, tobacco, sweet spice, log and even chocolate…" You can see all kinds of adjectives used to describe Yemeni mocha coffee…

Home of Mocha-Yemen

When it comes to Yemeni coffee, one must mention "mocha." We have all heard of mocha coffee. What exactly is mocha?

There are many answers to this question. Some people say mocha is a certain place of origin, and some people have the impression that mocha is sweet chocolate coffee. In fact, authentic mocha coffee is grown only in Yemen, southwest of the Arabian Peninsula, on steep mountain sides at altitudes of 3,000 to 8,000 feet, and is the oldest coffee in the world.

Yemen has been producing coffee in the ancient way for more than 500 years. At the beginning of the seventeenth century, the first batch of Yemeni coffee sold to Europe was exported through the ancient small port of Mocha Port, which surprised Europeans and called the delicious coffee shipped from Mocha Port "Mocha Coffee", which is the origin of the name "Mocha Coffee".

Neighboring Ethiopia across the Red Sea also exports coffee through Mocha Port, so Ethiopian sun-cured coffee is often referred to as mocha. (Mocha-Ethiopia Harrar) Today, Mocha's old port has long been abandoned due to siltation (today's place name Al Makha), and it is exported from Hodeida port in the northwest. However, people have long been accustomed to the name of Mocha, and the name of Mocha is resounding in the sky.

Deep-roasted Yemeni coffee often exhibits a bitter, sweet flavor similar to chocolate, affecting today's fancy coffee flavored with chocolate sauce is also known as "mocha". So when you see the words "mocha coffee," it may mean pure Yemeni coffee, or neighboring Ethiopian coffee, or simply "fancy coffee with chocolate sauce." In any case, only real Yemeni coffee qualifies as mocha coffee for picky coffee drinkers.

The word mocha has many spellings: Moka, Moca, Mocca are all common spellings, and there are as many as four local spellings seen in sacks and documents of Yemeni coffee: Mokha, Makha, Morkha, Mukha, all of which mean the same thing.

Yemeni mocha is the originator of the world coffee trade and has contributed to the promotion of delicious coffee to the world. In the seventeenth century it was called Arabia (hence the name Arabica!). Yemeni mocha came across the ocean to Italy and other European Catholic countries. For more than 150 years, Yemeni coffee has been the only coffee producing area sold to Europe.

In ancient times, conservative Catholic countries, extraordinary good things are often considered evil, once let coffee bear the inexplicable sin. It was not until the Vatican Pope, who also loved coffee, declared coffee a Catholic drink and blessed coffee drinkers that coffee began to spread widely in Europe. Although Ethiopia was the first country in the world to discover coffee, it was Yemen that allowed coffee to flourish.

Coffee World's Last Living Historic Site

Yemeni coffee farmers still produce coffee the same way they did 500 years ago. Coffee berries grow naturally on trees, without the use of artificial fertilizers or pesticides, and in summer they are watered by a small amount of rain and fog on the slopes, and in dry winter, mature coffee berries are allowed to hang on trees and dry naturally-a very unique and rare practice, because Arabia's extremely dry climate and intense sun allow this, and in other coffee producing areas, the same practice may cause coffee berries to rot on trees.

Ripe or dried coffee berries fall naturally from trees, or are shaken or picked. Coffee farmers, who account for nearly a quarter of Yemen's population, sun their pulpy berries on rooftops, in front of huts, or even directly on dirt floors, exposed to harsh, dry winter sun. After the rind and pulp are dried, the beans are ground to remove the dried rind and pulp with an old-fashioned stone mill (two stones stacked one on top of the other).

There are still a few coffee farmers in Yemen who use animals (such as camels and donkeys) as a source of power for stone mills. Compared with Central and South American countries that use advanced machinery to process coffee beans in large quantities, or even neighboring Kenya with a short history of coffee, Yemen mocha is simply the only living monument in the coffee world! You know what? The Yemeni coffee you drink today is basically not much different from the Arabic coffee enjoyed by European aristocratic merchants hundreds of years ago in Venice, Italy, in San Marco Square, the oldest cafe in Europe.

Fascinating, unique.

Yemeni coffee is treated entirely in natural sunlight, as opposed to most of the world's coffee-producing washing methods. The stone mill (crushed with two stones) dehulling process causes the broken beans to be mixed, resulting in an untidy appearance. Green beans are often mixed with twigs, pebbles and even dried insects (which are sifted out during baking). It also has some of the world's most unique, rich and fascinating complex smells: "red wine, wild, dried fruit, blueberry, grape, cinnamon, tobacco, sweet spice, log and even chocolate…" You can see all kinds of adjectives used to describe Yemeni mocha!

Because of the dried pulp, the flavor of the coffee berries has the opportunity to "penetrate" the coffee beans. When the coffee berries fall on the dry soil of the African plateau, they also absorb the flavor of the surrounding organic matter, plus the "sun flavor" imparted by the fierce winter sun in the Arabian Peninsula.(You can smell it on sun-dried quilts), ripe fruit fermented by the natural fermentation of the flesh, a touch of earth…300,000 coffee farms at altitudes of 3000 to 8000 feet, and ancient, 100% organic processing make Yemeni mocha unique in the world.

Each has its own flavor and different characteristics

Among the common Yemeni mocha, Mokha Mattari is most famous. Martali, produced in Bani Matar (also known as Bany Mattar) province, is coffee grown at high altitudes, usually with good red wine aromas, dry fruit flavors, thick taste, deep roast and often chocolate bitter sweetness.

Due to the political instability in Yemen in recent years, production has dropped sharply, and mocha martali, the most famous coffee in the world, has become a target for watering down and has been mixed with lower-grade inferior beans. Today, even labeling as Madeline is not a guarantee of high quality. Good quality martali beans are small, raw beans have a sweet wine aroma and moderate ripe fruit fermentation flavor, excellent martali performance will never let coffee lovers disappointed!

Mokha San ani is a blend of beans from tens of thousands of small farms on the slopes near the capital San a (Figure 2). It is planted at a lower elevation than Martali, and generally tastes thinner and less acidic than Martali, but has a good fruity flavor, often with better ripe fruit and wild flavors than Martali. According to experience, the quality of Shanna varies greatly, sometimes with flat flavor, earthy smell, fermented taste of inferior products, careful cup test selection is coffee importers must do homework, absolutely not lazy.

Mokha Ismaili is one of the traditional ancient tree species, planted at an altitude of more than 6500 feet, characterized by rounder beans, smaller beans than matali, thick taste, high complexity, and generally, often exceeding matali performance. This is the least produced and most expensive Yemeni mocha (Yemeni mocha is already not cheap). Mocha ismaili of excellent quality is produced in Hirazi district (although famous as Bani Matar, it is the best known growing area in Yemen). The mountain side of Hirazi district has a maximum altitude of 8000 feet!

Mokha Rimi is grown in the Djebel Remi (aka Raimi, Rayma) district and is similar in quality to Shanani. In my experience, Mokha Rimi is usually slightly fermented and occasionally has a surprisingly rich raisin sweetness. When roasted properly, the coffee beans smell like opening a bottle of rich jam.

Mokha Yafeh is produced in Yafeh (also known as Yaffe) province in the south of Yemen. It belongs to the rare Yemeni mocha, which is the only "southern taste" in Yemen. The output is also small. Almost all of them are sold to the neighboring United Arab Emirates. It is rarely seen in the fine coffee market.

A coffee expert once said: "Yemen mocha taste too diverse, not only different origin, different species, different batches have different, each sack, even each cup of flavor is different." Because of its complexity and variety, it is a challenge for coffee roasters to roast the best flavor of Yemeni mocha! Light baked fruit sweet, mild, warm sun fermentation flavor; deep baked to show the rich red wine fragrance, bitter sweet chocolate aftertaste, in the taste of repeated,"lingering, three days in the mouth." No wonder there are so many coffee lovers who list Yemeni mocha as their favorite!

confusing naming

There is no universal standard for naming Yemeni coffee, nor is there an official grading system. Local residents have their own classification system, with hundreds of coffee codes and names for internal classification purposes, but for commercial markets (export use) coffee is not suitable. In the commercial market, Yemeni mocha is usually named in one of two ways: "place name" or "tree name."

For example, several Yemeni mochas have been sold: Yemeni Mokha Mattari and Yemeni Mokha Sanani are named "origin", indicating that they were produced in Bani Matar province and the hillside area near the capital San a; Yemeni Mokha Ismaili is named "tree name", and it is produced in Hirazi, southwest of Bani Matar.

It is worth mentioning that Ismaili is both an ancient tree name and a place name in Yemen, which is often confusing. The only way to find out if your Mokha Ismaili is a tree or a place name is to ask your supplier. Usually we mark it like this: Yemen Mokha Ismaili (Hirazi) indicates in parentheses that the origin is clear.

brewing analysis

Powder layer condition is not to be ignored in the hand punch, this must be emphasized! The flour layer plays a subtle role, one of which is responsible for providing resistance to allow hot water to stay in the filter cup long enough to ensure that enough flavor ingredients are dissolved. The medium baking flour layer must also have a certain support force in order to play a "barrier" function. In order not to weaken the support of the powder layer, one must control the strength of the water column, the position of the water injection, and the stable circling method. Only then can one complete set of water injection techniques.

1. Filter cup: V60

2. Water temperature: 88 degrees

3. Polishing degree: Small Fuji Polishing degree 4

4. Roasting Degree: Medium Roasting

5. Steaming time: 25 seconds

Flavor: Balanced, chocolate, lingering caramel sweet finish

Qianjie coffee suggested method: 15g powder, small Fuji ghost tooth knife 4 grinding, V60 filter cup, 88-89 degrees water temperature, the first water injection 30g water volume, 25s stewing, injection to 104g water cut off, wait for the powder bed water volume to drop to half again water injection, slowly water injection until 220g water volume, tail section 5 g do not, water powder ratio 1:15, extraction time about 2:00 (stewing water injection begins to calculate)