Yemeni coffee flavor-Shanani Yemeni coffee origin introduces coffee beans suitable for hand brewing

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Property Characteristics: farm characteristics

Farm farm name: Small producers small producing group

Grade grade: naturally dried Arabica beans, no regulatory body, no grading system

Region producing area: Sana'ani Shanani

Country countries: Yemen Yemen

Altitude altitude: 1650 m

Certification certification: without certification, all coffee is grown organically in accordance with the ancient method, and pesticides containing chemicals are not used.

Coffee Characteristics: coffee characteristics

Variety varieties: 10 special native mocha species are mainly Jaa'di,Taffahi and Dawairi.

Processing System treatment: Method Red ripe cherries dried on Africa Bed ripe cherry fruits were dried in an African (sun) elevated bed.

Harvest period harvest time: the main crop harvest period is from October to December, and the second harvest is in April in some producing areas.

Top Jury Descriptions judge's comment: the baking degree measured by the cup for 60 seconds at the beginning of the first explosion (Cinnamon)

Aroma aroma / flavor flavor: banana, spices, cinnamon, cloves, bergamot, maple syrup, longan, chocolate

Acid value: citrus, plum, cherry, tartaric acid

Complex complexity and other other: rose perfume, creamy taste mellow, caramel sweet taste, lingering fruit wine taste

Cup score and overall comment of Qianjie Coffee

Yemeni Sanani beans are full of sour wine, the woody aroma is less fermented fruit, the aroma is low, and the long aftertaste is the strength of Yemeni coffee. Recommended as hand-brewed coffee beans

It is also located on the Arabian Peninsula of the Asian continent, very close to Africa as long as it crosses the Red Sea and the Gulf of Aden Gulf of Aden, but other Arab countries do not produce coffee, so people classify Yemeni coffee as African coffee. Mocha is the export port of Yemeni coffee, because it is difficult to name all the tiny sub-producing areas in the history of coffee trade, even though the coffee produced by these insignificant small producing areas is very good, so it is named after the place of export. the sun beans nearby, including East Africa, were exported from the port of Mocha to all parts of the world in the early days, and now the port of Mocha has long been silted up and disappeared. Many Ethiopian sun beans are also named mocha, such as Haramoka, which we know well, because its flavor has something in common with Yemeni coffee.

Yemen was the first country to use coffee as a cash crop. Legend has it that Muslim Sufi pilgrims were introduced from Ethiopia in the 6th century. The most correct spelling should be Al-Mahka, which is Arabic spelling, growing on steep terrain with little rainfall, poor land and insufficient sunshine. This unique and difficult condition for coffee growth has given birth to an irreplaceable Yemeni mocha. Most of the wild Yemeni beans are unmanaged, grow naturally and then mature and dry, farmers only do the work of picking up, the overall style is [wild] or [natural] with high complexity, and for some people it is spicy, but you must try it sometime anyway, if you fall in love with him deeply, it will be the beginning of a whole new coffee journey.

Yemeni Sanani is located in the capital area, where coffee is grown on terraces. There is no data to verify the wild varieties. Shannani's biggest feature is raw beans with a fermented wine aroma, which is not found in other countries after being calm and full of fermented wine.