The planting history and flavor characteristics of Yemeni mocha coffee? What's so special about the mocha treated by the stock method?

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The planting history and flavor characteristics of Yemeni mocha coffee? What's so special about the mocha treated by the stock method?

Coffee lovers must know that coffee was first found in Ethiopia in Africa, but it was in Yemen that really carried it forward. Around the beginning of the 17th century, the Yemeni port of Mocha was a thriving trading port through which coffee was shipped to Europe and caused a frenzy in Europe, which made mocha famous. Yemeni coffee is often spicy, fermented fruit and complex taste.

Although the earliest "Yemeni mocha coffee" refers to the coffee exported from the Yemeni port of Mocha, today's mocha coffee is one of the Italian seasoned coffee, which is made by adding bitter cocoa and blending with milk. in this way, the bitter seasoned coffee is similar to the "mocha" coffee exported from Yemen, so it is also named mocha coffee.

Yemen is probably the first country in the world to use coffee as a cash crop. Legend has it that it was brought in by Muslim Sufi pilgrims from Ethiopia in the 6th century. Yemeni exporters never buy directly from the farm. Instead, they buy from the big market dealers in the middle. The coffee received by the local market passageway is with pods and is usually stored in a cool cellar. The special flavor of the world's favorite Yemeni coffee may come from their ancient way of trade, and farmers have not suffered from the way they trade through the market. The main reason is that the local planting land is limited, coupled with high latitudes and limited water resources, the output is very scarce, and the demand is very high, keeping the price high.

The most correct spelling of the Yemeni mocha should be Al-Mahka, which is the Arabic spelling, but in the end, what you see on the sack is the correct spelling of Mocca or Mocha, regardless of some naming and spelling trivialities, Yemeni coffee is the most unique and expensive coffee in the world, the overall style is [wild] or [natural] and the complexity is extremely high, for some people, it is spicy and pungent. But in any case, you must try it sometime. You will find that you like this unique coffee very much. If you also fall in love with him deeply, it will be the beginning of a whole new coffee journey.

Yemeni mocha coffee is not easy to grow and harvest. Most farmland also grow Qat katgrass, which is said to have a mild and refreshing effect. This plant will absorb water under the ground and destroy the underground aquifer. Planting coffee is different and hope to make some changes, so that farmers will no longer grow katgrass. Yemen Harasi Harari is nine small producers of coffee. Coffee is grown on terraces, and there are no data to verify the wild varieties. What's so special about this bean? If you expect him to be very miscellaneous and earthy, you may think it's great that Harasi Harari is different from Haimi, Saab, Supreme and other clean coffee, which is the same tone as Eshmael and Sonani, and the dirt is dirty with the smell of meat.

Farm farm name: Small producers small producing group

Name name: Mocha Harasi Mocha Haimi

Grade grade: naturally dried Arabica beans, no regulatory body, no grading system

Region producing area: Harazi District Harazi area

Country countries: Yemen Yemen

Mark dimensions: Al Haj

Certification certification: without certification, all coffee is grown organically in accordance with the ancient method, and pesticides containing chemicals are not used.

Coffee Characteristics: coffee characteristics

Variety varieties: 10 special native mocha species are mainly Jaa'di,Taffahi and Dawairi.

Processing System treatment: Method Traditional Sun Dried traditional sun drying of ripe cherry fruits in an African (sun) elevated bed drying

Harvest period harvest time: the main crop harvest period is from October to December, and the second harvest is in April in some producing areas.

Appearance appearance: 15-16 mesh

Overall style attributes: strong earthy taste, thick taste, with the shadow of Yishi Mary

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

Aroma aroma / flavor flavor: cloves, five-spice powder, chili, mango, strawberry, grapefruit tea, fruit wine, cherry, wood, earthy, dark chocolate

Acid quality: tartaric acid, mint, tropical fruit acid, cranberry acid, red gluconic acid

The complexity of complex is similar to that of other: complex and changeable, fermented wine, strong grass bitter tea, full of earthy flavor, thick and heavy taste