The historical story of Yemeni coffee what are the producing areas of Yemeni coffee? What kind of coffee do you have in Yemen?

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As long as Yemeni coffee is immediately reminiscent of thick and wild sun-dried beans, Yemeni coffee farmers have been planting according to the ancient methods handed down by their ancestors, because Yemen's rugged terrain is not easy to grow and there is little rainfall. Therefore, Yemeni coffee farmers choose terraces or lowlands for planting, and choose areas that are not easily exposed to strong sun exposure, while most Yemeni farmers are poor and cannot use pesticides. Almost all of them are cultivated naturally and organically.

It has the most unique, rich and fascinating complex smell in the world: "Red wine, wild game, dried fruit, blueberries, grapes, cinnamon, tobacco, sweet spices, logs and even chocolate." You can see all kinds of adjectives used to describe Yemeni mocha coffee.

The hometown of Mocha-Yemen

When it comes to Yemeni coffee, "mocha" must be mentioned. Everyone has heard of "mocha coffee". What exactly is "mocha"?

There are many answers to this question. Some people say that mocha is a certain place of origin, and some people remember that mocha is sweet chocolate coffee. In fact, authentic mocha coffee is only produced in the Republic of Yemen in the southwest of the Arabian Peninsula, grows on steep hillsides at elevations of 3, 000 to 8, 000 feet, and is the oldest coffee in the world.

More than 500 years ago, Yemen produced coffee in an ancient way. In the early 17th century, the first Yemeni coffee sold to Europe was exported through the ancient port of Mocha, which amazed Europeans. The delicious coffee shipped from the port of Mocha was called "Mocha Coffee", which is the origin of the name "Mocha Coffee".

Neighboring Ethiopia across the Red Sea also sells coffee through the port of Mocha, so Ethiopian sun-treated coffee is often called mocha. (such as Mocha-Hara Ethiopia Harrar) now the old port of Mocha has long been abandoned due to sediment deposition (today's place name Al Makha) and is exported by the northwestern port of Hudaida (Hodeida). However, people have long been accustomed to the name of Mocha, which is famous to the sky.

Deep-roasted Yemeni coffee often shows a chocolate-like bitter sweet flavor, affecting today's fancy coffee seasoned with chocolate sauce is also known as the word "mocha". So when you see the word "mocha coffee", it may mean pure Yemeni coffee, or neighboring Ethiopian coffee, or simply "fancy coffee with chocolate sauce". In any case, for picky coffee lovers, only real Yemeni coffee is qualified to be called "mocha coffee".

The word "mocha" has a variety of spellings: Moka, Moca and Mocca are all common spellings, and as many as four local spellings have been seen on gunny bags and documents of Yemeni coffee: "Mokha", "Makha", "Morkha" and "Mukha", all with the same meaning.

The Yemeni mocha is the originator of the world coffee trade and plays an important role in promoting delicious coffee all over the world. In the 17th century, it was called "Arabica coffee" (Arabia) (this is also the origin of the name "Arabica species" later! Yemeni mocha sailed across the ocean to Italy and other European Catholic countries, and Yemeni coffee has been the only coffee producer sold to Europe for more than 150 years.

In ancient times, in conservative Catholic countries, extraordinarily good things were often considered evil, and coffee was once burdened with inexplicable evil. It was not until the Vatican Pope, who also loved coffee, declared that coffee was a Catholic drink and blessed coffee drinkers that coffee began to spread widely in Europe. Although Ethiopia was the first country in the world to discover coffee, it was Yemen that carried it forward.

The only remaining living monuments in the coffee world

Today, Yemeni coffee farmers still produce coffee in the same way as they did 500 years ago. Coffee berries grow naturally on trees, do not use any artificial fertilizers or pesticides, receive a small amount of rain and fog on the hillside in summer, blossom and bear fruit, and in dry winter, ripe coffee berries are allowed to hang on trees to dry naturally-a very unique and rare practice because of the extremely dry climate and intense sun exposure in Arabia, which is allowed in other coffee producing areas. The same practice may cause coffee berries to rot on the trees.

Ripe or dried coffee berries fall naturally from the tree, or are shaken and picked. Coffee farmers, with a total population of nearly 1/4 in Yemen, bask their berries on their roofs, low sheds in front of their doors, or even spread them directly on the dirt floor, exposed to the intense dry winter sun. After drying the peel and pulp, grind off the dried shell and pulp with an old-fashioned stone mill (two stone mills stacked on top of each other). This is how the coffee beans are treated!

A small number of coffee farmers in Yemen still use animals (such as camels and donkeys) as a source of stone grinding power. Compared with the Central and South American countries that use advanced machinery and equipment to handle a lot of coffee beans, and even neighboring Kenya, which has a short history of coffee, the Yemeni mocha is the only living monument in the coffee world! Do you know? The Yemeni coffee you drink today is basically not much different from the "Arabian coffee" enjoyed by aristocratic European businessmen hundreds of years ago in the oldest cafe in Europe in the Piazza San Marco in Venice, Italy.

Fascinating and unique

Compared with the washing method used in most coffee producing areas in the world, Yemeni coffee is completely sun-treated, and the process of stone grinding (crushing with two stone mills) makes chopped beans mixed, resulting in an irregular appearance. Raw beans are often mixed with twigs, small stones and even sun-dried insects (which are screened out during baking). It also has the most unique, rich and fascinating complex smell in the world: "Red wine, wild game, dried fruit, blueberries, grapes, cinnamon, tobacco, sweet spices, logs and even chocolate." You can see all kinds of adjectives used to describe Yemeni mocha!

Because of the sun-dried pulp, the flavor of the coffee berries has a chance to "seep" into the coffee beans, and when the coffee fruit falls on the dry soil of the African plateau, it will also absorb the smell of the surrounding organic matter. In addition, the "sun smell" given by the fierce winter sun in the Arabian Peninsula (you can smell a similar smell on the sunburned quilt), the naturally fermented ripe fruit flavor of the flesh, a little earthy flavor. There are 300,000 coffee plantations ranging from 3000 to 8000 feet above sea level, as well as ancient, 100% organic treatments that make the Yemeni mocha unique in the world.

Each has its own flavor and different characteristics

In the common Yemeni mokas, Mokha Mattari is the most famous. Produced in the province of Bani Matar (also known as Bany Mattar), Madali is a coffee produced at high altitude. it usually has a good aroma of red wine, dry fruit, thick taste, deep roasting and often bitter sweet chocolate.

Due to the sharp decline in production due to political instability in Yemen in recent years, Mokamadali, the most famous coffee industry, has become a target for water adulteration, sometimes mixed with lower-grade shoddy beans. Nowadays, even if it is marked as Madali, it is not a guarantee of high quality. Good quality Madali beans are small, raw beans have sweet wine aroma and moderate ripe fruit fermentation flavor, excellent Madali performance will never let coffee gluttons down!

Mokha San'ani is a mixture of beans from tens of thousands of small farms on the hillside near the capital San'a. (planted slightly lower than Madali, it is generally thinner and less acidic, but it has a good fruit flavor and often has better ripe fruit and wild game than Madali. According to experience, the quality of Sanani varies greatly, and sometimes there are inferior products with flat flavor, fishy smell and excessive fermented flavor. Careful cup testing and selection is a must for coffee importers to do their homework and absolutely not to be lazy.

Mocha Yishi Mary (Mokha Ismaili) is one of the traditional ancient tree species, planted at a high altitude, more than 6500 feet, characterized by more round beans, smaller beans than Madali, thick taste, high complexity, in general, often surpass the performance of Madali. This is the least produced and most expensive Yemeni mocha (Yemeni mocha is no longer cheap). The high-quality Mokayishi Mary is produced in Hirazi (although it is famous as Bani Matar, it is the best-known local reputation in Yemen). The highest elevation in Hirazi is 8000 feet.

Mokha Rimi is produced in the Djebel Remi (also known as Raimi, Rayma) area and is similar in quality to Sonani. In my experience, Mokaremi is usually slightly fermented, occasionally showing a surprisingly strong sweet aroma of raisins, and when baked properly, the coffee beans smell like opening a full-bodied bottle of jam.

Mokha Yafeh, produced in the province of Yafeh (also known as Yaffe) in southern Yemen, is an uncommon Yemeni mocha. It is the only "southern flavor" in Yemen, and its production is small. Almost all of it is sold to the neighboring United Arab Emirates, and it is rarely seen in the boutique coffee market.

A coffee expert once said: "the taste of Yemeni mocha is so diverse that it varies not only from different places, different tree species, and different batches, but also from each sack or even every cup." Because of his complexity and variety, how to bake the best flavor of Yemeni mocha is a challenge for coffee roasters. Medium and shallow roasting shows sweet fruit, mild, warm sun-fermented flavor; deep baking shows a strong aroma of red wine, bitter sweet chocolate aftertaste, in the taste again and again, "the aftertaste is lingering for three days." No wonder there are so many coffee gluttons who are so keen on this way, listing the Yemeni mocha as their favorite!

Qianjie cooking parameters are suggested:

V60According 1 Groupe 15 ℃ 90 min / cooking time 2 minutes

Flavor: grape juice, chocolate, caramel, spices.