Yemeni mocha ishmali production area introduction ancient method sun treatment method is what?

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It is said that in the 17th century Europeans imported coffee for the first time and spread it all over the world. Neighboring Ethiopia across the Red Sea also exports coffee through Mocha port, so Ethiopian sun-cured coffee is often called mocha. Although Ethiopia was the first country in the world to discover coffee, Yemen was the first country in the world to produce coffee on a large scale as an agricultural crop. Because all coffee sacks exported were printed with MOCHA marks to prove that they were transported from Mocha Port, Europeans called the delicious coffee shipped from Mocha Port "Mocha Coffee". (such as mocha ethiopia harrar)

Today, Mocha's old port has long been abandoned due to siltation (today's place name Al Makha), and it has become a historical port with only white sand beach left. Instead, it is exported from Hodeida Port in the northwest. However, people have long been accustomed to Mocha's name, and Mocha's name is resounding in the sky. Yemeni mocha is the originator of the world coffee trade and has contributed to the promotion of delicious coffee to Yemen all over the world. It is called "Arabic Coffee", which is also the origin of the name of "Arabica Original".

Yemeni coffee is rich in flavor, complex, wild, mellow, strong fermentation flavor and low acid quality, plus Yemeni coffee often contains an uncertain factor (when the season rains), it is not an exaggeration to call her the most special coffee in the world.

Ancient solarization:

Yemen is a classic of sun-baked early flavor, and the only country in the world to produce fully sun-baked coffee. The traditional treatment method of dripping is illegal. It has not changed since the 17th century when Europe was fascinated with game mocha. This is related to the extremely dry climate in Shumen, where coffee is mainly grown in the central highlands, with an average annual rainfall of only 400-750 mm, far below the optimal rainfall of 1,500-2,000 mm in Arabica. Because water scarcity has prevented farmers from introducing more advanced washing methods so far, wild aroma trumps khala coffee, so Yemen is the best choice to experience the ancient taste.

The central highlands of Yemen are rugged and dangerous. Most small farmers adopt the cultivation method of dividing into parts. A few plants are planted on steep slopes and dozens of plants are planted on terraces or steep cliffs. Each has different soil and water and microclimate, so the aromatic composition is also different.

Yemeni farmers 'sun treatment method is rougher than Ethiopia's. Coffee berries grow naturally on trees without using any artificial fertilizers and pesticides. In summer, they receive a small amount of rain and fog on hillsides to moisten and blossom. In dry winter, mature coffee berries are allowed to hang on trees and dry naturally until the fruits naturally dry on branches and turn purple and black. They fall to the ground before picking up. This is different from the delicate sun exposure of Yekashefi or Sidamo to pick red fruits and lay them on an "elevated net bed", which is the main reason why Yemeni coffee is especially heavy.

Mokha Ismaili: one of the traditional ancient tree species, some say producing area, a market name for a famous coffee from central Yemen, also described as a plant classification of traditional Yemeni coffee, with high beverage quality. It is grown at an altitude of 1981 meters in rugged mountainous areas, characterized by rounder beans, less uniform in size, smaller beans than Madali, thicker in taste, and higher in complexity, often exceeding Madali performance. This is the least produced and most expensive Yemeni mocha (Yemeni mocha is already not cheap). Mocha ismaili of excellent quality is produced in the mountain side of Hirazi district (although famous as Bani Matar, it is the best production area in Yemen), the highest altitude of Hirazi district is 2438 meters!

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