What is matari coffee? Front Street Yemen Mocha Matari Coffee Introduction

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

Yemen is a classic of the ancient morning taste of the sun, and it is also the only producer of full-time coffee in the world. the traditional treatment of dripping water is illegal, and it has not changed since Europe became infatuated with game mocha in the 17th century. 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 Mel 750 mm, far less than the best rainfall of 1500 Mel 2000 mm in Arabica. Fortunately, the Yemeni coffee gene comes from the drought-tolerant Hara variety in Ethiopia, but the lack of water has made it impossible for farmers to introduce more advanced washing methods, and the wild flavor is better than Hara coffee, so Yemen has become the best choice to experience the ancient early taste. Yemen is the first stop for Arabica to transplant from Ethiopia. Although its genetic polymorphism has been impaired, it still retains a considerable diversity of coffee genes, making it the second country in the world to qualify as an ancient superior variety.

Since the 17th century, coffee beans grown in dry Arabian soil and lack of moisture in the air have been particularly hard and small. Mocha production has been limited by local political upheaval and uneconomical planting. Among them, the Yemeni mocha is represented by the Mattari produced in Bani Matar, which has a sweet, smooth and unique flavor. Slightly sour and strong aftereffect, I think it is the most suitable coffee to drink after a meal, and it is also the best in mocha.

Yemen's crude and primitive coffee-growing methods have improved slightly over the centuries. Coffee trees are planted in small parks on steep slopes, which are inaccessible areas. The coffee beans grown here are very hard and small because of the dry Arab soil and lack of moisture in the air. The elaborate irrigation system diverts the spring to a trapezoidal coffee garden surrounded by soil and low walls. All this work is done by manpower. Coffee beans are mostly sunburned on the roof or flat ground. Oddly enough, coffee drinks are not very popular in the area where coffee was first drunk, and the way coffee is made is terrible. Coffee juice is usually boiled in bean clips. Small farm farmers are more attentive to cultivating a medicinal plant called qat, because it is popular to chew quarts and neglect coffee trees. Mocha production is still limited by local political upheaval and uneconomical cultivation. Mocha coffee was named after the Yemeni mocha (Moka), the earliest coffee export port, supplying global coffee commercial transactions until the end of the 17th century.

Since people started drinking coffee, mocha has been recognized as a good coffee, with distinctive acidity, and some people think that mocha's special acidity is menacing. That's because after a hard day's work, people's sense of taste becomes dull to delicacy. The coffee itself is very fragrant. The Yemeni Moka is represented by the Mattari produced in Bani Matar. It has a sweet, smooth and unique flavor. The quality of being slightly sour and having strong stamina. Mocha is suitable for mixing with Milds coffee, especially for mixed coffee with Mysso coffee, Indonesian Java coffee and Sumatra coffee. Locals like to make Turkish coffee with a mixture of mocha and Meso. It is the most suitable coffee to drink after a meal. It is also the best of mochas.

The Yemeni mocha of Qianjie Coffee is from Matali. Here are some suggested brewing parameters.

1. Filter cup: V60

two。 Water temperature: 88 degrees

3. Degree of grinding: small Fuji degree of grinding 4

4. Baking degree: medium baking

5. Steaming time: 25 seconds

Flavor: balanced, chocolate, long-lasting caramel sweetness

Qianjie Coffee suggestion: 15g powder, 4 grinding of small Fuji ghost tooth cutter, V60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, 25 s steaming, water injection to 104g water cut off, wait for the amount of water in the powder bed to go down to half and then water injection, slow water injection until 220g water, 5 grams at the end, no water powder ratio at 1:15, extraction time about 2:00 (calculated after stewing)