Yemeni mocha coffee cultivation history and flavor characteristics? How do you make Yemeni mocha? How three?

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The planting history and flavor characteristics of Yemeni mocha coffee? How do you rush the Yemeni mocha? How do you cook it in three stages?

Yemen is a traditional Muslim country. Yemen, located in the Arabian Peninsula, is known as the lady of coffee after coffee, compared with many producing areas in Ethiopia.

Matali's output is small and exquisite. Mattari Matali Mocha produced in the Bani Mattar area

With the clear texture of red wine and deep and charming dark chocolate flavor, this batch of superb Matali mochas produced more tropical fruits in 2012 than in previous years.

Dried fruit flavor, not only increases the depth of the level, is a rare super-level sun-cured coffee beans. The front segment has a wet aroma similar to the smell of dried pineapple and red wine.

It is accompanied by a sweet red wine in the middle and a very strong dark chocolate flavor at the end.

Soft with strong acidity, derived from a continuous fragrant aftertaste, endless aftertaste.

Around the rich personality of the sour taste and aroma full of wild feeling, the aftertaste is full of fantasy wild aroma layer by layer stack …

Although Ethiopia is the birthplace of coffee, Yemen is the first Arab country to start growing coffee.

Today, Yemen still grows coffee in the traditional way, which is not much different from the way it was used in 1600 AD.

Coffee is grown at 3000 meters above sea level, and the diversion irrigation system built 400 years ago is still in use.

The irrigation system collects Rain Water and distributes a limited amount of water equally.

Due to the limited source of water, all coffee is treated by the sun.

The name Mocha comes from the fact that early coffee was mainly exported from the port of Mocha in Yemen.

Although the port was closed in 1800, the name mocha, used for coffee, continues to be used.

There are two main famous kinds of coffee: Mattari and Sanani.

Mattari coffee is full-bodied and has a cocoa flavor

Sanani's coffee is wild and sour.

From one of the oldest coffee producing areas, the Yemeni Matali Mocha Coffee feels enigmatic and mysterious.

Spicy, slightly alcoholic features bring a very exotic taste.

The entrance is smooth, sweet and bitter, and you can taste a strong chocolate taste. Very distinctive and rich flavor of coffee, it is worth trying.

Yemeni coffee is grown on dry sand, but it is a place where it will rain in the rainy season. The root of the coffee tree is rich in running water.

But gave birth to the Yemeni mocha that cannot be replaced by the coffee world.

Matali coffee particles are small and slender, uniform color represents the best quality. With unique and rich flavors of red wine, dried fruit,

Grapes, cinnamon, tobacco, and the most well-known flavor of chocolate. Coffee beans have jasmine aromas after grinding, and fermented wine can be smelled at high temperatures after cooking.

Spat tasting has a little change of grape acid in the mouth, Shengjin is sweet and round with the sweetness of cocoa chocolate, and begins to taste the changeable and complex taste when the temperature drops.

The bottom of the cup is very charming with malt sweetness, the overall style is gentle and introverted, and the aroma and finish are mellow with mocha, which is really after coffee.

Origin: Yemen Yemen

Producing area: Bani Matar Bani Mata

Height: about 1700 m

Treatment: sun drying

Variety: Yemeni native species Heirloom Yemen Mocha Seedstock

Baking method: Cinnamon Roast shallow baking

Properties:

1. Palate: red wine, dried fruit, grape, cinnamon, tobacco, chocolate.

two。 Aroma: sweet taste of jasmine and malt.

3. Vision: the bean shape is small and slender.

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)