How to drink Yemeni mocha coffee beans? Characteristics of Yemeni Coffee what are the varieties of Yemeni coffee

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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 coffee is mostly unmanaged, matured and dried 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.

The Yemeni mocha can be said to be the last living monument in the coffee world.

When it comes to Yemeni coffee, "mocha" must be mentioned. Everyone has heard of "mocha coffee". What exactly is "mocha"?

There are many answers to this question. Some people say that mocha is a certain place of origin, and some people remember that mocha is sweet chocolate coffee. In fact, authentic mocha coffee is only produced in the Republic of Yemen in the southwest of the Arabian Peninsula, grows on steep hillsides at elevations of 3, 000 to 8, 000 feet, and is the oldest coffee in the world. More than 500 years ago, Yemen produced coffee in an ancient way. In the early 17th century, the first Yemeni coffee sold to Europe was exported through the ancient port of Mocha, which amazed Europeans. The delicious coffee shipped from the port of Mocha was called "Mocha Coffee", which is the origin of the name "Mocha Coffee".

Neighboring Ethiopia across the Red Sea also sells coffee through the port of Mocha, so Ethiopian sun-treated coffee is often called mocha. (such as Mocha-Hara Ethiopia Harrar) now the old port of Mocha has long been abandoned due to sediment deposition (today's place name Al Makha) and is exported by the northwestern port of Hudaida (Hodeida). However, people have long been accustomed to the name of Mocha, which is famous to the sky. Deep-roasted Yemeni coffee often shows a chocolate-like bitter sweet flavor, affecting today's fancy coffee seasoned with chocolate sauce is also known as the word "mocha". So when you see the word "mocha coffee", it may mean pure Yemeni coffee, or neighboring Ethiopian coffee, or simply "fancy coffee with chocolate sauce". In any case, for picky coffee lovers, only real Yemeni coffee is qualified to be called "mocha coffee". The word "mocha" has a variety of spellings: Moka, Moca and Mocca are all common spellings, and as many as four local spellings have been seen on gunny bags and documents of Yemeni coffee: "Mokha", "Makha", "Morkha" and "Mukha", all with the same meaning.

The Yemeni mocha is the originator of the world coffee trade and plays an important role in promoting delicious coffee all over the world. In the 17th century, it was called "Arabica coffee" (Arabia) (this is also the origin of the name "Arabica species" later! Yemeni mocha sailed across the ocean to Italy and other European Catholic countries, and Yemeni coffee has been the only coffee producer sold to Europe for more than 150 years. In ancient times, in conservative Catholic countries, extraordinarily good things were often considered evil, and coffee was once burdened with inexplicable evil. It was not until the Vatican Pope, who also loved coffee, declared that coffee was a Catholic drink and blessed coffee drinkers that coffee began to spread widely in Europe. Although Ethiopia was the first country in the world to discover coffee, it was Yemen that carried it forward.

Today, Yemeni coffee farmers still produce coffee in the same way as they did 500 years ago. Coffee berries grow naturally on trees, do not use any artificial fertilizers or pesticides, receive a small amount of rain and fog on the hillside in summer, blossom and bear fruit, and in dry winter, ripe coffee berries are allowed to hang on trees to dry naturally-a very unique and rare practice because of the extremely dry climate and intense sun in Arabia, which is allowed to do so in other coffee producing areas. The same practice may cause coffee berries to rot on the trees. Ripe or dried coffee berries fall naturally from the tree, or are shaken and picked. Coffee farmers, with a total population of nearly 1/4 in Yemen, bask their berries on their roofs, low sheds in front of their doors, or even spread them directly on the dirt floor, exposed to the intense dry winter sun. After drying the peel and pulp, grind off the dried shell and pulp with an old-fashioned stone mill (two stone mills stacked on top of each other). This is how the coffee beans are treated! It is this traditional way of handling coffee that makes Yemeni coffee feel a little wild. 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