What are the flavor and taste characteristics of Yemeni mocha boutique coffee beans? The growing history of mocha beans? Rub

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What are the flavor and taste characteristics of Yemeni mocha boutique coffee beans? The growing history of mocha beans? The spread history of mocha coffee?

It is also located on the Arabian Peninsula of the Asian continent, very close to Africa as long as it crosses the Red Sea and the Gulf of Aden Gulf of Aden, but other Arab countries do not produce coffee, so people classify Yemeni coffee as African coffee. Mocha is the export port of Yemeni coffee, because it is difficult to name all the tiny sub-producing areas in the history of coffee trade, even though the coffee produced by these insignificant small producing areas is very good, so it is named after the place of export. the sun beans nearby, including East Africa, were exported from the port of Mocha to all parts of the world in the early days, and now the port of Mocha has long been silted up and disappeared. Many Ethiopian sun beans are also named mocha, such as Haramoka, which we know well, because its flavor has something in common with Yemeni coffee.

Legend has it that Muslim Sufi pilgrims were introduced from Ethiopia in the 6th century, and the most correct spelling should be Al-Mahka, which is spelled in Arabic, growing on steep terrain with little rainfall, poor land and insufficient sunshine. This unique and difficult condition for coffee growth gave birth to irreplaceable Yemeni mocha, and most of the wild Yemeni beans were unmanaged, growing naturally and then maturing and falling to dry. Farmers only do the work of picking up, the overall style [wild] or [natural] is extremely complex, and for some people it is spicy, but you must try it sometime anyway. if you fall in love with him, it will be the beginning of a whole new coffee journey.

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.

Matari coffee, coffee size is not uniform color difference looks like small peas and shell bad beans (Brog photo), raw beans have a fermented wine aroma, unlike Ethiopian red cherry coffee has eye-catching strawberry sandwich biscuit aroma, but low-key calm after the full flavor of fermented wine is unmatched by sun beans in other countries.

Yemeni Sanani raw beans are full of sour wine, the woody aroma is less dominated by fermented fruit, and the low aroma is the strength of Yemeni coffee.

Aroma aroma / flavor flavor: banana, spices, cinnamon, cloves, bergamot, maple syrup, longan, chocolate

Acid value: citrus, plum, cherry, tartaric acid

Complex complexity and other other: rose perfume, creamy taste mellow, caramel sweet taste, lingering fruit wine taste

Re-baking (general C): it is very obvious that the Yemeni sun beans are 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.