What are the characteristics of Yemeni mocha-Matari sun beans and coffee beans? What about mocha coffee beans?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Yemeni mocha matari sun-baked beans What are the characteristics of coffee beans? How do you make mocha coffee beans to taste good?

Yemen is located in Asia across the Red Sea and Ethiopia in East Africa, is the highest quality natural sun method coffee producing countries, Yemen production of coffee is called mocha beans, in fact mocha is a coffee export port, including the early days of East Africa sun beans are exported from mocha port to all parts of the world, so this area includes Yemen and Ethiopia in East Africa sun beans collectively known as mocha beans.

Yemen mocha (YEMEN MOCHA), although in terms of species research, the origin of coffee comes from Ethiopia, but from a cultural point of view, the event that introduced coffee as a beverage into the European world occurred in Yemen, Arabia. From then on, coffee was equivalent to Yemen and mocha. Mocha is a commercial port, just as Brazilian coffee is exported from Sandos Port, so Sandos is called Brazilian coffee. Mocha Port, which exports coffee, has also become a general term for Yemeni coffee. Yemen is completely different from other coffee-producing countries. Water shortage, dry climate and poor soil make the coffee tree species that survive in Yemen different from the refined varieties cultivated in other coffee countries. Compared to Yemen, Central and South America has a climate like a fully equipped greenhouse. Bad factors have led to a decline in Yemen's coffee industry. However, due to these factors, Yemeni coffee flavor shows an uncontrollable primitive wild.

Even though Yemen's coffee industry has declined, this bean is still visible in the boutique coffee market at present. Yemen coffee varieties are complex, so it is generally named after the origin, such as Mattari,Sanani,Ismaeili,Hirazi, etc.

Yemen's natural sun treatment method is to artificially harvest fully mature coffee beans and directly place the freshly harvested coffee beans in a special coffee drying field or in their own compacted soil front yard to receive sun exposure. During the sun exposure period, rice is generally turned with a wooden rake to keep each bean evenly dried. After about 20 days of coffee drying, the outer pulp and peel are removed to remove the coffee beans. Yemeni coffee is rich in flavor, complex, wild, rich, strong fermented flavor and low in acid quality, and Yemeni coffee often contains an uncertain factor (the time of season rainfall), which makes it impossible to call it the most special coffee in the world.

Yemeni coffee grows in steep terrain with little rainfall and poor ridges. The unique and unfavorable conditions for coffee growth have bred Yemen mocha, which is irreplaceable in the coffee world. The main coffee producing areas are Sanani Matari Ismaili.

Matari coffee, coffee size is inconsistent, color difference is quite large, looks like small peas and shell bad beans composed of (Brock has pictures), raw beans have a fermented wine aroma, aroma unlike Ethiopian red cherry coffee has a striking strawberry sandwich biscuit aroma, but low-key calm after the full fermented wine aroma is unmatched by other countries sun beans.

Yemen mocha raw beans have many empty shell beans and raw beans of different sizes and colors, which is the characteristic of Yemen mocha and the reason why she emits uncertain aroma.

On the right is Ethiopia Mist Estate, green beans of the same size and color, no shells and no defects. On the left is Yemeni mocha matari beans of varying sizes and colors, with some empty shells.

Light Roast City (Fragrance): Coffee beans have a peanut aroma before grinding. After grinding, there is a fragrance of plum fruit wine. During brewing, there is a slight fermentation flavor. The taste is complex. There is a little grape acid in the mouth. The aftertaste is long. The sweet and round taste with the feeling of Middle Eastern milk tea can be maintained for a long time. There is malt sweet residue at the bottom of the cup. Lightly baked Yemeni mocha is still subject to constant change. It is recommended to brew 7- 14 days after baking. The fermented flavor of complex game is the best.

Heavy Roast (Normal C): Very pronounced Yemeni sun-baked beans like soft wine aroma, beans contain cocoa chocolate sweet, the whole style into a soft restrained, but at any time there will be unexpected aromas, aftertaste with aromatic mocha flavor (fermented aroma) evenly and continuously produced in the mouth.

Yemeni mocha is a good coffee full of variability. After brewing, you can smell the aroma of fermentation at high temperature. After the temperature drops, you can taste the varied and complex taste. When drinking coffee at low temperature, you can completely release the acid and sweetness. After purchase, it is recommended to drink half of the fresh Yemeni Matari flower aroma, and half of the time to show all the wildness of Yemeni Matari without regret.

Front Street Recommended Brewing:

Filter cup: Hario V60

Water temperature: 90 degrees

Abrasion: Small Fuji Abrasion 3.5

Cooking method: water-powder ratio 1:15, 15g powder, first injection of 25g water, stewing for 25s, second injection to 120g water, water cut off, wait for the powder bed water to drop to half, then inject water slowly until 225g water, extraction time about 2:00

Analysis: Three-stage brewing, clear coffee before, during and after the flavor. Because V60 has many ribs, the drainage speed is faster, and the extraction time can be prolonged when the water is cut off.