Yemeni Mocha Coffee Yemen Mocha Brand introduces the flavor characteristics of Matali Mattari coffee

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Yemeni mocha coffee (Yemen Mocha)

Yemen, located by the Red Sea, is an ancient Arab country. Since ancient times, Yemeni coffee has been grown by itself, and the whole process of cultivation and treatment depends entirely on manual work. Coffee beans are naturally dried in the sun, and the beans are small and strong. Originated from the Yemeni city of Muke, so Yemeni coffee is mocha coffee. Yemeni coffee is a traditional high-quality coffee with a special clear taste, with a hint of wine flavor and natural sour taste. We choose Mattari No.9, which is recognized as the best, with rich texture, excellent meek taste, fruit-like sweet smell, and enjoy with you.

Origin: Matali (Mattari) producing area of Bany Matar province in northern Yemen < Yemen is a South-West Asian country. >

Height: 1000-3000 m

Yemeni mocha has always been my favorite, and there are very few coffee with wild, game, wine, fig, mild, changeable, and strong chocolate flavor at the same time. The Yemeni mocha, once praised as an Arab wine, is a gift from Allah. Precisely because the original coffee trade was exported from the Yemeni port of Mocha, many people mistakenly think that Yemen is the birthplace of coffee. Up to now, some Europeans are still used to calling coffee mocha. Since the 17th century, coffee beans grown in dry Arabian soil and lack of moisture in the air have been particularly hard and small. Mocha production has been limited by local political upheaval and uneconomical planting. Among them, the Yemeni mocha is represented by the Mattari produced in Bani Matar, which has a sweet, smooth and unique flavor. Slightly sour and strong aftereffect, I think it is the most suitable coffee to drink after a meal, and it is also the best in mocha.

Yemen's crude and primitive coffee-growing methods have improved slightly over the centuries. Coffee trees are planted in small parks on steep slopes, which are inaccessible areas. The coffee beans grown here are very hard and small because of the dry Arab soil and lack of moisture in the air. The elaborate irrigation system diverts the spring to a trapezoidal coffee garden surrounded by soil and low walls. All this work is done by manpower. Coffee beans are mostly sunburned on the roof or flat ground. Oddly enough, coffee drinks are not very popular in the area where coffee was first drunk, and the way coffee is made is terrible. Coffee juice is usually boiled in bean clips. Small farm farmers are more attentive to cultivating a medicinal plant called qat, because it is popular to chew quarts and neglect coffee trees. Mocha production is still limited by local political upheaval and uneconomical cultivation. Mocha coffee was named after the Yemeni mocha (Moka), the earliest coffee export port, supplying global coffee commercial transactions until the end of the 17th century.

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