How to drink Yemeni mocha coffee beans? What is the taste of Yemeni mocha beans?

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Today, there are many different theories about the source of drinking coffee. Arabs believe that in Ethiopia or Yemen in the 15th century, a shepherd found that his sheep would jump lively after eating a plant many times. People found that coffee was refreshing. Ethiopians started with raw coffee. Due to the frequent exchanges between Ethiopia and Yemen, it was later introduced into Armenia, Persia, Turkey, North Africa and other places through the Arabs, and then introduced into Europe and America from the Islamic world. Yemen or Ethiopia should be the origin of coffee beans, and Yemenis were the first to roast coffee beans as ingredients. The most famous Arabica refers to Yemeni Arabica coffee, while Moch coffee dates back to the Yemeni port of Mocha Port.

After the middle of the fifteenth century, coffee was introduced into the northern Arabian Peninsula, that is, the area of interest increase in today's Saudi Arabia (commonly known as Hanzhi). It was an official from Aden in Yemen who introduced coffee to the Arabian Peninsula. Because he did business with Ethiopia in Africa, he spread coffee from Yemen to the Arabian Peninsula. When coffee reached Mecca, it was boycotted by a group of religious people who listed it as an alcoholic drink, believing that it would weaken people's minds. As a result, coffee has its ups and downs in Mecca. It was once banned by religion, and violators were even imprisoned or whipped in public. It was not until the last two or three hundred years that coffee became popular in Saudi Arabia without taboos.

Yemeni coffee can be said to be the oldest coffee producer, across the red sea from Ethiopia, but the taste of coffee is very different.

If Ethiopia is a changeable woman-complex fruit and flowers, then Yemen is a brave man-chocolate, tobacco and thick taste with a gentle sweet tail.

Mocha beans are grown in Ethiopia, and Yemen was called Arabian until the 6th century in the park, so coffee trees transported from them to other places were also called Arabian coffee trees. Yemen is the first country in the world to produce coffee on a large scale as a crop. The method of cultivation and treatment of mocha coffee in Yemen today is basically the same as that of hundreds of years ago.

On most coffee farms in Yemen, coffee farmers still resist the use of artificial chemicals such as chemical fertilizers, and as in the past, the trees are planted on steep terraces in order to maximize the use of less rainfall and limited land resources. What is more unique is that Yemeni mocha beans are still shipped in a bag made of straw, rather than chemical woven bags in other places.

Beans are small and fragrant, with strong sour and mellow taste, slightly alcoholic flavor, spicy stimulation, moderate sweetness and special flavor. It is a well-known high-quality coffee, usually drunk individually.

At present, the coffee produced in Yemen is the best, followed by Ethiopia's mocha; mocha coffee belt smooth in the acid is extremely sour, sweet, unique flavor, containing chocolate flavor; with the temperament of a lady, is a very characteristic pure coffee.

Mocha (Mocca) because the bean shape is very small, also known as small mocha, small mocha in Central and South America is not only small beans, but also low yield, generally small mocha beans in about 10 to 11 mesh, that is, beans between 0.39cm to 0.43cm, which is much smaller than the general 18-purpose Central American beans, beans 0.7cm, much smaller. Notice that the little mocha has a flat surface, that is, a fruit contains two raw beans. Of course, small mochas also have small round beans, but the proportion is only 2%, which is much lower than the 5% to 10% of the average Arabica.

Authentic mocha coffee, produced only in the Republic of Yemen in the southwest of the Arabian Peninsula, was the first country to grow coffee commercially, and the method of growing coffee has not changed much so far.

The dry climate makes Yemen the most unique coffee producer in the world. The soil and traditional treatment methods give Yemeni coffee a strong mellow taste and a variety of flavors.

The Yemeni mocha brewing parameters of Qianjie Coffee are recommended:

V60ap90 ℃ / 1 15 / time two minutes

Flavor: dark chocolate, grape acid, spices, mellow taste