How many coffee producing areas are there in Mocha, Yemen? How to eat mocha coffee beans with different flavors and characteristics in different producing areas

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

How many coffee producing areas are there in Mocha, Yemen? How to eat mocha coffee beans with different flavors and characteristics in different producing areas?

In the common Yemeni mokas, Mokha Mattari is the most famous. Produced in the province of Bani Matar (also known as Bany Mattar), Madali is a coffee produced at high altitude. it usually has a good aroma of red wine, dry fruit, thick taste, deep roasting and often bitter sweet chocolate. Yemen, a traditional Muslim country, produces orthodox sun-treated coffee. Mattari Marta Moca, produced in the Bani Mattar region, has a clear red wine texture and a deep and charming dark chocolate flavor. In 2011, this batch of top Matari mochas had more dried tropical fruit flavor than in previous years, which not only increased the depth of the level, but also improved the level of preparation for raw beans. Not only green and neat raw beans, but also significantly reduced the proportion of white beans, broken beans and unripe fruits. It is a rare super-level sun-dried coffee bean.

Due to the sharp decline in production due to political instability in Yemen in recent years, Mokamadali, the most famous coffee industry, has become a target for water adulteration, sometimes mixed with lower-grade shoddy beans. Nowadays, even if it is marked as Madali, it is not a guarantee of high quality. Good quality Madali beans are small, raw beans have sweet wine aroma and moderate ripe fruit fermentation flavor, excellent Madali performance will never let coffee gluttons down!

Tree species: Hairloom Yemen Moka Seedstock

Matali coffee particles are small and slender, uniform color represents the best quality. With unique and rich flavors of red wine, dried fruits, grapes, cinnamon, tobacco, and the most well-known chocolate, coffee beans have the aroma of jasmine after grinding, and the aroma of fermented wine can be smelled at high temperature after brewing. Spat taste a little bit of grape acid change in the mouth, Shengjin sweet and round with cocoa chocolate sweetness, when the temperature drops, begin to taste changeable and complex taste, retain malt sweetness is very charming The overall style is gentle and introverted, with aroma and finish with mellow mocha, which is worthy of the coffee.

Yemeni mocha coffee producing areas:

Mokha San'ani is a mixed bean of tens of thousands of small farms on the hillside near the capital San'a (Picture 2). Planted at a slightly lower altitude than Madali, generally speaking, it tastes thinner and less acidic, but it has a good fruit flavor and often has better ripe fruit and wild game than Madali. According to experience, the quality of Sanani varies greatly, and sometimes there are inferior products with flat flavor, fishy smell and excessive fermented flavor. Careful cup testing and selection is a must for coffee importers to do their homework and absolutely not to be lazy.

Mocha Yishi Mary (Mokha Ismaili) is one of the traditional ancient tree species, planted at a high altitude, more than 6500 feet, characterized by more round beans, smaller beans than Madali, thick taste, high complexity, in general, often surpass the performance of Madali. This is the least produced and most expensive Yemeni mocha (Yemeni mocha is no longer cheap). The high-quality Mokayishi Mary is produced in Hirazi (although it is famous as Bani Matar, it is the best-known local reputation in Yemen). The highest elevation in Hirazi is 8000 feet.

Mokha Rimi is produced in the Djebel Remi (also known as Raimi, Rayma) area and is similar in quality to Sonani. In my experience, Mokaremi is usually slightly fermented, occasionally showing a surprisingly strong sweet aroma of raisins, and when baked properly, the coffee beans smell like opening a full-bodied bottle of jam.

Mokha Yafeh, produced in the province of Yafeh (also known as Yaffe) in southern Yemen, is an uncommon Yemeni mocha. It is the only "southern flavor" in Yemen, and its production is small. Almost all of it is sold to the neighboring United Arab Emirates, and it is rarely seen in the boutique coffee market.

A coffee expert once said: "the taste of Yemeni mocha is so diverse that it varies not only from different places, different tree species, and different batches, but also from each sack or even every cup." Because of his complexity and variety, how to bake the best flavor of Yemeni mocha is a challenge for coffee roasters. Medium and shallow roasting shows sweet fruit, mild, warm sun-fermented flavor; deep baking shows a strong aroma of red wine, bitter sweet chocolate aftertaste, in the taste again and again, "the aftertaste is lingering for three days." No wonder there are so many coffee gluttons who are so keen on this way, listing the Yemeni mocha as their favorite!

A confusing name

There are no general guidelines for the naming of Yemeni coffee, and there is no official grading system. Local residents have their own classification system, with hundreds of coffee codes and names for internal classification, but it is not applicable to commercial markets (for export). In the commercial market, the Yemeni mocha is usually named in one of two ways: "place name", or "tree species name".

Take several Yemeni mochas that have been sold as an example: Yemeni Mokamadali Mokha Mattari and Yemeni Mokasanani Mokha San'ani are produced from Bani Matar province and the hillside near the capital San'a, respectively, while Yemeni Mokayishi Mary Mokha Ismaili adopts the "tree species naming method", which is produced in Hirazi southwest of Bani Matar.

It is worth mentioning that Ismaili is both a name of an ancient Yemeni tree species and a place name, which is often confusing and difficult to distinguish. The only way to know whether the Mokha Ismaili you purchased refers to tree species or place names is to ask your supplier. Generally speaking, we mark it as follows: Yemen Mokha Ismaili (Hirazi) indicates the origin in parentheses is relatively clear.

Glass test report: wet aromas similar to dried pineapple and red wine in the front, with deep and sweet Merlot red wine in the middle, with a hint of wood and light leather, and a very strong dark chocolate taste at the end. The thick and mellow feeling makes this cup of coffee have the characteristics of long and smooth mouth.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.