Yemeni Mocha Boutique Coffee Yemen Mocha's three major producing areas? Mocha flavor and taste characteristics

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Yemeni mocha boutique coffee the three major producing areas of Yemeni mocha? What are the flavor and taste characteristics of Yemeni mocha?

Producing area: (1) Sanani (2) Matari (3) Ismaili

Treatment: insolation

Flavor: strong black chocolate flavor and aroma

Delivery season: two to three months

Climate: the average temperature should be 23 to 28 degrees Celsius, and the annual rainfall should be 1500 to 1800 mm in the dry season.

The origin of wild coffee may be in Ethiopia (Ethiopia) in northeast Africa. It spread to Yemen in southern Arabia in the 15th century for artificial cultivation. Coffee was also popularized and cultivated in Egypt at the beginning of the 16th century. In 1607 ○, it was first introduced to Europe as Caf é de Moka. Mocha is the Yemeni export port Moka, known in Europe as the center for exporting coffee.

Yemen is located in Asia. The Yemeni name comes from the Yemeni town of Mocha on the Red Sea. This place monopolized the export of coffee in the 15th century, especially in the Arabian Peninsula region. At that time, artificially grown mocha coffee in Yemen was exported to all parts of the world through the Yemeni port of Moka. Located in Ethiopia across the Red Sea and East Africa in Asia, Yemen is the highest quality producer of natural sun-dried coffee, including sun beans from nearby East Africa. In the early days, it was exported from the port of Mocha to all parts of the world, so the sun beans produced in Ethiopia, including Yemen and East Africa, are collectively called Moka beans.

The natural sun treatment of Yemeni mocha coffee is to manually harvest fully mature coffee beans and directly place the newly harvested coffee beans in a special coffee drying field or in their own compacted soil front yard. During the sun drying, rice in Taiwan is usually turned with a wooden rake to keep each coffee bean evenly dried. After about 20 days of coffee drying, the outer pulp and peel are removed to remove the coffee beans.

Yemeni mocha; its shape is round and yellowish green. Generally planted in hilly slopes between 1200 and 2400 meters, the average temperature is 23 to 28 degrees Celsius, annual rainfall is 1500 to 1800 mm and dry season for two to three months. The unique difficulties of the dry season are not conducive to the growth of coffee, but give birth to the Yemeni mocha coffee that cannot be replaced by the coffee world.

The main coffee producing areas in Yemen are:

(1) Sanani

(2) Matali (Matari)

(3) Yishi Mary (Ismaili)

* (1) Sanani. (2) Matari, both named after the production area

* (3) Ismaili is located in the Hirazi producing area after the coffee tree species; it is the least productive and most expensive mocha bean in Yemen.

Ismaili is the most traditional Yemeni coffee tree species, produced and planted in the Hirazi producing area of Ishima, located in the mountains of 6500-8000 feet above sea level. Coffee beans are still obtained in the same way as in ancient times. Wild coffee cherries grow naturally on trees and do not use any chemical fertilizers or pesticides during ripening. Coffee cherries naturally fall into the mud after drying on the trees. Directly dried by the sun on the mud, coffee farmers only bring coffee home from the ground and grind off the dried skin and pulp with a stone mill, which is the most primitive method of drying beans. Ismaili coffee beans in Yemen are still produced in this way, and there is a big gap in the size of Ismaili beans, which is different from her natural wild in steep rainfall and poor land. There is a connection on the narrow terraces where the sun is not enough, and it is such unique and difficult natural growth conditions that make her an irreplaceable position in the coffee world.

To sum up: the Yemeni mocha coffee has a rich, complex, mellow fermentation flavor and low acidity, and the Yemeni mocha coffee often contains an uncertain factor (the time of rain in the season). It is not too much to call her the most special coffee in the world. Yemeni mocha coffee is a kind of coffee full of variety and very good. After brewing, the aroma of fermented wine can be heard at high temperature. After the temperature drops, it begins to taste the changeable and complex taste. At low temperature, you can drink the acid and sweetness completely released from the coffee. The wild nature contained in it is displayed without regret.

In addition, Yemeni mocha coffee beans have a strong black chocolate flavor and aroma, so it is also a kind of "chocolate" coffee beans, which makes people associate coffee with chocolate, and gradually evolves into chocolate-flavored fancy coffee also known as "mocha". A typical example is espresso with milk and chocolate. The mixed coffee is called coffee Caffe Mocha.

The port of Mocha in Yemen was no longer a port for transporting coffee a long time ago because of sediment deposition, but it is still used as the name of coffee, it can be inferred that the port of Mocha in Yemen had a worldwide influence at that time. Yemeni mocha coffee has the title of "Lady of the Coffee World" and is called the three largest coffee in the world along with Blue Mountain Coffee of Jamaica and Kona of Hawaii.