Mocha coffee Yemeni mocha is good? Does mocha mean mocha pot?

Mocha Coffee Yemen Mocha What exactly is Mocha? How's the mocha? Does mocha mean mocha pot?

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 only produced in Yemen, southwest of the Arabian Peninsula, growing on steep mountain sides at altitudes of 3,000 to 8,000 feet, and is the oldest coffee in the world.

More than 500 years ago, Yemen produced coffee in an ancient way. At the beginning of the 17th century, the first batch of Yemeni coffee sold to Europe was exported through the ancient small port-"Mocha Port", which amazed 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 called 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 chocolate-like caramel sweetness, so when you see the words "mocha coffee," it may refer to pure Yemeni coffee, neighboring Ethiopian coffee, or simply. In any case, for coffee lovers, only real Yemeni coffee qualifies as "mocha coffee."

The word mocha has multiple spellings: Moka, Moca, and Mocca are common spellings, and there are four local spellings seen on sacks and documents of Yemeni coffee: Mokha, Makha, Morkha, and 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 17th century it was called Arabia (hence the name Arabica). Yemeni mocha arrived in Italy and other European Catholic countries, and for more than 150 years, Yemeni coffee has been the only coffee source exported to Europe.

In ancient times, in conservative Catholic countries, things that were extraordinarily good were often considered evil, and coffee was once burdened with inexplicable evil. 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. Ethiopia was the first country in the world to discover coffee, but 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. 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. 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 the oldest coffee shop in Venice, Italy.

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 sorts 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 fruits fall on the dry soil of the African plateau, they will also absorb the flavor of the surrounding organic substances, 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 ranging from 3000 to 8000 feet, and ancient, 100% organic processing methods make Yemeni mocha unique in the world.

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 caramel 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 (Mokha Yafeh) is produced in Yafeh (also known as Yaffe) province in southern Yemen, belonging to the rare Yemeni mocha, is Yemen's only "southern taste", production is not much, almost all sold to the neighboring United Arab Emirates, in the boutique coffee market has rarely seen traces.

A coffee expert once said,"Yemeni mocha tastes too diverse, not only different origins, different species, different batches are 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 medium roast shows sweet fruit, mild, warm sun fermentation flavor; deep roast shows rich red wine aroma, bitter sweet chocolate aftertaste, in the taste of time and again,"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."

Yemen Mokha Mattari and Yemen Mokha Sanani use the "place of origin nomenclature" to indicate that they are produced in Bani Matar province and the hillside area near the capital San a, respectively; Yemen Mokha Ismaili uses the "tree name nomenclature" to indicate that they are produced in Hirazi, southwest of Bani Matar.