Yemeni coffee what are the characteristics of Yemeni mocha beans? How do you drink Yemeni coffee?

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Most mocha drinkers know that hot chocolate is a mixture of chocolate syrup or powder and coffee, but for coffee connoisseurs-it's the equivalent of a fake Louis Vuitton bag.

​​ coffee is priced at $173 a pound in the United States. Or you can go back to the war-torn coastal city of Mocha in Yemen to find the hard-to-find mocha coffee.

Mokha is remembered as the core of Yemen's 200-year trade monopoly on coffee sales. It is from this port-its origin-that chocolate coffee cocktails that are popular in the West and other parts of the world get their name.

Yemen exports all its coffee from the port of Mokha. It travels around the world and is called mocha coffee. The port is very dependent on the products it transports.

According to the World Coffee Institute, the first archaeological evidence of beverage coffee consumption has been found in the Yemeni city of Zabid.

In the 15th century, coffee was grown in Yemen to meet local needs. In 1450, Islamic Sufi people in Yemen first began drinking coffee to stay awake during late-night prayers. This led to the transformation of hillsides into terraced slopes, and people invented agricultural techniques for growing coffee.

Yamenka ​​ coffee is full of wild, rustic and charming wine. Yemen is completely different from other coffee-producing countries because of its lack of water, dry climate and poor land, which makes the coffee trees that survive in Yemen different from those grown in other large coffee countries.

Compared with Arab Yemen, the climate of Central and South America is like a well-equipped greenhouse. Adverse factors have led to the decline of the coffee industry in Yemen. However, due to these factors, the flavor of Yemeni coffee ​​ shows uncontrollable primitive wildness. Traditionally, there are no chemicals growing in Yemen, and coffee is said to be wild, usually full-bodied, with a strong acidity of wine.

What makes ​​ caffeine unique is that it is dry processed. It is also known as the "natural process", is the oldest method, is considered to be the simplest and most organic method.

Some people think that the drying process will bring sweet and fruity aromas to the coffee. Flavor is usually described as complex, very simple and deep, with a unique taste.

The World Coffee Institute says that although Arabica coffee beans come from Ethiopia, the genetic base of the Bourbon Kingdom comes from coffee trees in the city of Moca. Bourbon is said to be famous for its rich buttered chocolate flavor, as well as their sweetness and very light fruit flavor.

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.

This is the case with the Yemeni mocha on the front street. People who like it like it very much, while those who don't like it hate it very much.

Qianjie Coffee suggests [Yemeni mocha] brewing parameters:

V60According to one minute and fifty seconds, 15 ℃ / time

Flavor: spices, chocolates, grapes