How to soak mocha coffee powder? Yemeni mocha Coffee detailed practice tutorial brewing parameters

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Yemeni coffee grows in steep terrain with little rainfall, poor land and insufficient sunshine. This unique and difficult condition is unfavorable to coffee growth, but it has given birth to the Yemeni mocha coffee that can not be replaced by the coffee world. The main producing areas of Yemeni coffee are Sanani, Matari and Ismaili.

Matali production area is located in the highlands to the west of the capital, at an altitude of 2000 to 2400 meters above sea level, which is the highest in Yemen, but it is the most remote and inconvenient transportation, which often takes some time for farmers to transport after harvest.

Treatment of mocha coffee beans

Ancient method of solarization

Yemen is a classic of the ancient morning taste of the sun, and it is also the only producer of full-time coffee in the world. the traditional treatment of dripping water is illegal. It has not changed since Europe became infatuated with game mocha coffee in the 17th century. This is related to the extremely dry climate in Shumen, where coffee is mainly grown in the central highlands, with an average annual rainfall of only 400 to 750 millimeters, much lower than the best rainfall of 1500 to 2000 millimeters in Arabica.

Due to the lack of water environment, farmers have been unable to introduce more advanced washing methods, wild flavor is better than Hara coffee, so Yemen has become the best choice to experience the ancient early taste.

The highlands of central Yemen are hilly and rugged. Most small farmers use the planting method of breaking up into parts. Several plants are planted on steep slopes and dozens of plants are planted on terraces or cliffs, each with different soil and water and micro-climate, so the fragrance composition is also different.

The sun treatment of Yemeni farmers is rougher than that of Ethiopia, and the coffee fruit is not picked until it dries on the branches and turns purple-black and falls to the ground to pick it up. This is different from the exquisite sun in which Ye Jia Xuefei or Sidamo picks red fruit and lays it on the "elevated net bed", which is the main reason for the heavy game in Yemen.

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 is rich in flavor. Complex, wild, mellow, strong fermented taste and low acidity, coupled with the fact that Yemeni coffee often contains an uncertain factor (when it rains in the season), it is not too much to call it the most special coffee in the world.

Analysis of raw beans of mocha coffee

Mocha coffee (Mocha) is rated as: Sunani Sanani