The planting history of Mocha boutique coffee beans in Matari, Yemen? Flavor and taste characteristics? How

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Yemeni mocha boutique coffee bean Matari Mattari growing history? Flavor and taste characteristics?

Origin & # 39; Manor Matari, Yemen

Geographical environment of production: above 1400 meters above sea level

Treatment: insolation

Taste special: full acidity, strong stimulation, more prominent than the fruit, with the perfect depth and concentration. When the coffee cools, it has a hint of fruit and chocolate.

Until the sixth century AD, Yemen was called Arab, so coffee trees shipped from Yemen to other places were also called Arabian coffee trees. The origin of these trees is Ethiopia (Ethiopia), and the Dutch spread these coffee trees all over the world. Dutch businessmen heading eastward around the Cape of good Hope began to make a long journey.

Before wading to India, you have to pass through the east coast of Africa to the port of Mocha in Yemen. In 1696 the Dutch introduced the coffee tree to Ceylon (now Sri Lanka) and then to Batavia in Java. Mocha beans are smaller and rounder than most, which makes mocha beans look like peas-in fact, bean-shaped berry coffee beans (Peaberry bean) are sometimes called mocha beans. Mocha beans are similar to Ethiopian Harrar beans in shape, with small particles, high acidity and a hint of chocolate, so the attempt to add chocolate to coffee is a natural development. In Yemen, coffee growers plant poplars to provide shade for coffee trees to grow. As in the past, these trees are planted on steep terraces to maximize the use of less rainfall and limited land resources. In addition to Tibica and bourbon coffee trees, more than a dozen different coffee species native to Ethiopia are grown in Yemen. However, even the best coffee, such as premium mocha, is air-dried and the peel is connected to the beans. Until now, traditional stone mills are often used to remove dry and hard shells, which makes the shape of coffee beans very irregular and often damages them. Despite the high quality and smooth aroma of Yemeni coffee, there is something unsatisfactory, that is, the quality can not be continuously guaranteed, and the classification of its coffee beans is uncertain. Traditionally, the best coffee beans in Yemen come from Mattari, followed by Sharki, followed by Sanani. These producing areas are treated by the sun, so the coffee beans have a wild flavor. Generally speaking, Yemeni coffee has a unique character, wild, complex and exciting, especially the charming sour wine and deep dark chocolate flavor. These beans are low in caffeine and are exported from December to April of the following year. The problem in the past has been that coffee from the north was mixed with shoddy stuff before it was shipped from the southern port of Aden. Only coffee shipped from the port of Hodeida can be determined to come from the north.

How to cook Yemeni mocha?

1. Filter cup: V60

two。 Water temperature: 88 degrees

3. Degree of grinding: small Fuji degree of grinding 4

4. Baking degree: medium baking

5. Steaming time: 25 seconds

Flavor: balanced, chocolate, long-lasting caramel sweetness

Qianjie Coffee suggestion: 15g powder, 4 grinding of small Fuji ghost tooth cutter, V60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, 25 s steaming, water injection to 104g water cut off, wait for the amount of water in the powder bed to go down to half and then water injection, slow water injection until 220g water, 5 grams at the end, no water powder ratio at 1:15, extraction time about 2:00 (calculated after stewing)