Characteristics of Mocha Matari Sun Mocha Coffee in Yemen

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The mention of Yemeni coffee immediately reminds people of the magical sun-dried beans that taste thick and full, and the fantasy wild aromas of fermented tea are stacked in layers, as mysterious and elusive as the country in Yemen.

Yemen is located in Ethiopia across the Red Sea and East Africa, and is the highest quality producer of natural sun coffee. The coffee produced in Yemen is called mocha beans. In fact, Mocha is a coffee export port. In the early days, sun beans from nearby East Africa were exported from the port of Mocha to all parts of the world, so the sun beans produced by Ethiopia, which includes Yemen and East Africa, are collectively called Moka beans.

The natural sun treatment in Yemen is to manually harvest fully mature coffee beans and directly place the newly harvested coffee beans in a special coffee drying yard or in their own compacted soil front yard to receive the sun. During the sun drying period with Taiwan, rice is usually turned over with a wooden rake to keep each bean evenly dried. After about 20 days of coffee drying, remove the outer pulp and peel from the coffee beans. Yemeni coffee has a rich, complex, mellow, strong fermentation flavor and low acidity, coupled with the uncertainty of Yemeni coffee (when it rains in the season). It is not too much to call it the most special coffee in the world.

Yemeni coffee grows in steep terrain with little rainfall, poor land and insufficient sunshine. Such unique and difficult conditions that are not conducive to coffee growth have given birth to the Yemeni mocha, which can not be replaced by the coffee world. The main producing area of Yemeni coffee is Sanani, Matari and Ismaili.

This batch of coffee is from Matari, which varies in size and color and looks like small peas and empty shell bad beans (pictured in Brog), raw beans have a fermented wine aroma, unlike Isopia red cherry coffee with eye-catching strawberry sandwich biscuits, but the low-key, calm and full flavor of fermented wine is unmatched by sun beans in other countries.

There are many empty shell beans in the Yemeni mocha raw beans with different sizes and colors, which is the characteristic of the Yemeni mocha and the reason for its uncertain fragrance.

On the right is Ethiopia Mist Manor, the raw beans are the same size and color, there are no empty shells and defective beans, on the left is the Yemeni mocha Matali raw beans, the size and color is not the same, there are some empty shell beans.

Shallow baking City (fragrance): when the coffee beans have not been ground, there is an aroma of peanuts after grinding with the aroma of fairy Hawthorn plum fruit wine, there is a hint of fermentation during the cooking process, the taste is changeable and complex, a little bit of gluten acid appears at the end of the mouth, the aftertaste is long, Shengjin is sweet and round with the feeling of Middle East milk tea for a long time, and there is sweet malt at the bottom of the cup. The light-baked Yemeni mocha is still constantly changing. It is suggested that after baking for 14 days, the fermented flavor of complex game is the best.

Re-baking (general C): there is a very obvious Yemeni sun beans like a soft wine, the beans contain the sweetness of cocoa chocolate, the whole style changes to gentle and introverted, but there will be an unexpected aroma at any time. The mellow aftertaste of mocha (fermentation) is symmetrically and continuously produced in the mouth.

Yemeni mocha is a good coffee full of changes. after brewing, the aroma of fermented wine can be heard at high temperature. when the temperature drops, it begins to taste the changeable and complex taste. At low temperature, it can completely release the acid and sugar from the coffee. After buying, it is recommended that half drink and taste the fresh fragrance of Yemeni Matali flowers, and half let time show all the wildness of Yemeni Matali without regret.