Yemeni Coffee theme _ what are the varieties of Yemeni coffee?

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Types of coffee in Yemen

Ismail: 1800 ⒛ 2, 0 meters above sea level, located in the higher Ismail Highland in the Salzi area southwest of Matari, the Bani Ismaili', breed is called "Isemary". Beans are a little more round than Matari (note that they are different from each other), but Isemary has the same flavor of Harald, Ponzi seems to be higher than Matari, and even has aromas of cardamom, tobacco and sunwood. Shallow baked fruit acid is also very domineering. In the eyes of Yemenis, Isma is on a par with Matari, but Matari is more internationally known than Isma. However, I still find Matari and Ismail not as attractive as the Sanani I drank more than a decade ago.

Schalzi: 1600 Murray 2000 meters above sea level, also located in the producing area of Salzi, but lower than the altitude of Isimarie Highland. The coffee variety in this area is "Salzi". The beans are obviously larger than Isimar and Matari, but slightly lower in thickness. The sour smell of shallow baking is also domineering, but it is relatively simple and clean, not as complicated and wild as Isemary or Matari.

Damali: 1800 meters above sea level, located in the Damali hills between Shalzi and the new Yafaye production area on the southern coast. The coffee here is called Al-Anisi (Anisi). The beans are less hard and milder sour than the first four producing areas, and are mostly used as formula beans.

Yemeni coffee is all sun-treated, beans and flavor are similar to Ethiopia Harald, sun Yega Chuefei, but the Yemeni flavor seems to be more mysterious and elusive. If there is no game, some people dislike it, and some people applaud it. In fact, this is like a good friend, each other still need to maintain a little bit of mystery in order to last forever-Yemeni coffee has this flavor.

Play Yimen beans, especially deep baking, don't forget to brew after baking for 24 hours, the aroma of wine and fruit will be stronger, this is the so-called "Yemeni symptom", which is not so obvious in other producing countries. But the quality of Yemeni coffee is not as good as it used to be, and it has something to do with severe water shortages, farmers abandoning coffee and planting more profitable Carter grass. It is hoped that the coffee revitalization plan of the Yemeni agricultural authorities will reverse the decline.

Although mocha is more common in Yemeni coffee, other varieties of Yemeni coffee can also be tried.