Yemeni mocha mattari coffee bean taste how should yemeni mocha drink?

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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. Wild Yemeni beans are mostly unmanaged, mature and dry after natural growth, farmers only do the work of picking up, the overall style [wild] or [natural] with earthy flavor is extremely complex, and for some people it is spicy, but you must try it sometime anyway. if you also fall in love with him deeply, it will be the beginning of a whole new coffee journey.

Yemen is located in Ethiopia, across the Red Sea from East Africa, and is the highest quality producer of natural suntan coffee. The coffee produced in Yemen is called mocha beans. In fact, Mocha is an export port of coffee. In the early days, sun beans including nearby East Africa were exported from the port of Mocha to all parts of the world, so the sun beans produced in Ethiopia, including Yemen and East Africa, are collectively referred to as moka beans.

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 has a rich, complex, mellow, strong fermentation flavor and low acidity, coupled with the uncertainty of Yemeni coffee (when it rains in the season). It is not too much to call it the most special coffee in the world.

Yemeni coffee grows in steep terrain with little rainfall, poor land and insufficient sunshine. Such unique and difficult conditions that are not conducive to coffee growth have given birth to the Yemeni mocha, which can not be replaced by the coffee world. The main producing area of Yemeni coffee is Sanani, Matari and Ismaili.

In the Mattari highlands of Yemen, coffee grows not far from farmers' backyards, most of the terrain is rugged and poor ridge volcanic rock, there is no data to verify the wild species, is the most common Yemeni mocha. We are looking forward to the complete suspension of Yamandou exports in 2012 because of the people's struggle for peace.

It is rare for a cup of coffee to have wild, game, wine, fig flavor, while at the same time contains mild, changeable, and strong chocolate flavor. The Yemeni mocha, once praised as an Arab wine, is a gift from Allah. Precisely because the original coffee trade was exported from the Yemeni port of Mocha, many people mistakenly think that Yemen is the birthplace of coffee. Up to now, some Europeans are still used to calling coffee mocha. Since the 17th century, coffee beans grown in dry Arabian soil and lack of moisture in the air have been particularly hard and small. Mocha production has been limited by local political upheaval and uneconomical planting. Among them, the Yemeni mocha is represented by Mattari, which has a sweet, smooth and unique flavor. The slightly sour and strong aftereffect can be said to be the most suitable coffee to drink after a meal, and it is also the best in mocha.

The [Yemeni mokamatari] of Qianjie Coffee may be due to the Yemeni way of growing and ancient sun treatment, which makes this bean taste a little early. Wild, full of wild and unruly, people are intoxicated by the rich chocolate flavor in the entrance, the coffee is slightly cool, and the sweet and sour grapes fill the whole mouth.

Qianjie cooking parameters are suggested:

V60According 89 ℃ / 1 15 / time two minutes

Flavor: dark chocolate, grapes, spices