Yemeni Coffee Bean planting History on the characteristics of Yemeni Coffee how to drink Yemeni coffee

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For lovers who dabble in coffee slightly, when it comes to Yemeni coffee, it is easy to think of "mocha".

Yemen has a long history of growing coffee. By the early 17th century, Yemeni coffee beans began to be exported to Europe from the southwestern port of Mocha. Europeans called the coffee beans shipped from the port of Mocha "mocha coffee". Ethiopia, which is across the red sea from Yemen, later used the port of Mocha to export coffee beans, so that coffee beans treated in the sun in Ethiopia are often regarded as mochas.

Yemeni coffee is still grown in much the same way as it was five hundred years ago, almost all on mountain slopes as high as 3000 to 7000 feet. Due to the lack of rainfall, it is necessary to rely on the strong water retention capacity of coffee trees to survive the dry period. The bad growth conditions make the coffee beans smaller, but the hardness is quite high. The varieties of Yemeni coffee are also quite complex, including adzuki bean Ismaili and the ancient heirloom, as well as Adeni and Mattari.

Yemeni coffee is a kind of sun treatment, where the fruits are usually exposed to the sun on the courtyard or roof after harvest, and some of them are even harvested after being dried directly on the trees (this method is called floating).

Dried fruit must be ground and shelled. Today, Yemen still retains the ancient way of shelling stone, which is pulled by camels or donkeys.

There are many coffee producing areas in Yemen, of which Mattari in Bani Matar (Bany Mattar) province is the most famous and is also the highest quality coffee exported in Yemen.

In the early days, the port of Mocha, which was heavily responsible for export, had many names and spellings, such as Mocha, Mokka, Moca, Moka, Al-Mocha, Al-Makha. Wait. The port of Mocha was later abandoned due to siltation and is now exported from the eastern port of Aden and the northern port of Hedda (Hodeida).

The dry Arab soil and the lack of moisture in the air make the coffee beans growing here particularly hard and small, and because of the unique climate, the Yemeni mocha has an excellent level of taste, both wild but introverted and changeable. People fascinated by its ever-changing flavor praise Yemeni mocha as a precious Arab wine.

Qianjie cooking parameters are suggested:

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

Flavor: grape juice, chocolate, caramel, spices.