Introduction of Yemeni mocha Yishi Mary varieties the flavor characteristics of Yemeni mocha coffee

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Yemen is located in Asia across the Red Sea and Africa Ethiopia is the best producer of sun-cured coffee, mocha is a general term for sun-cured beans have Yemen mocha·Hara mocha·Sidama mocha, etc., in fact, mocha is only a coffee export port near East Africa Sun-cured coffee early were exported from Mocha port to all parts of the world, now Mocha port has long been silted and disappeared.

Sun-baked beans will be added to a plastic bag in the sack to keep the fermentation going and increase the fragrance of fermentation.

Yemen mocha special sun treatment method is to artificially harvest in the tree mature dry coffee beans, directly put the whole coffee placed in a special coffee drying field or their own compacted soil drying, during the sun and Taiwan grain drying field generally to use a wooden rake to keep uniform, about 20 days coffee drying to complete the outer layer of pulp and peel removed coffee beans. The most common Yemeni mocha is Sanani and Matari, both named after the region where it is produced. Ismaili is named after the coffee tree species located in the Hirazi region, which is the least productive and most expensive Yemeni mocha.

Yemeni mocha has a label Ismaili Specialty Coffee on the coffee bag.

i is the most traditional coffee tree species. The Hirazi producing area where This is the most primitive method of sun-curing beans, which is still produced in Yemen today. Ismaili beans vary greatly in size (blog has pictures), which is related to her natural wild on narrow terraces with steep rainfall and poor ridges. It is also such unique and difficult natural growing conditions that she has an irreplaceable position in the coffee world.

Light Roast End (City): Open the coffee sack and there will be a mysterious Ceylon black tea fragrance. After coffee grinding, there will be a faint fragrance of osmanthus. After brewing, there will be a dense aroma of jasmine tablets. The taste is very clean and smooth, such as silk. The sweetness of dried longan and honey will last for a long time. The sweet fragrance of chrysanthemum or chamomile will continue to rotate to trigger the floral aroma of nasal cavity.

It is recommended to brew 7- 14 days after roasting or to use with iced coffee. Complex fermented floral aromas are best.

Full City: 45 seconds after the first explosion is the deepest degree of roasting of Yemen's Ishmael. The dry aroma of black tea and fermented tea becomes strong and vigorous. After brewing, there is a special aroma of ginseng, fennel and houttuynia. The taste is mild and sweet. The sweet taste of peach can smell the fermented fruit wine. The aftertaste of Ishmael is the sweetness of honey plum wine.

It is recommended to cook 72 hours after baking. Let the volatile air evaporate to reveal the intense maple syrup and oily cocoa sweetness of the Esmali thoroughly. The whole taste becomes rich and vivid.

Overall comments: Yemen Mocha Ismaili, is a good coffee full of variety and excitement, almost all the essence of sun-baked beans [rich and complex flavor, wild and mellow taste, strong fermented aroma, low acid and slender characteristics] to play to the extreme, as if the tea or wine with age is very easy to enter, and then slowly produced after strong and lasting, will not be empty tasteless without the essence of the flower is the key to winning the 2010 Yemen Mocha Ismaili, If you describe the light-baked Esmali as a gloomy and low-key Japanese ninja, then the rebaked Esmali is a hot-blooded kamikaze special attack team. It is not too much to call her Special Coffee.

Suggested parameters: filter cup V60, grinding degree small Fuji 3.5 scale, water temperature 90°, powder-water ratio 1:15,15 g powder brewing 225 g water, total brewing time 2 minutes