Processing methods of Yemeni coffee beans characteristic treatment and flavor of Yemeni coffee beans

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Yemen is a classic of the ancient early taste of the sun, and it is also the only full-day coffee producer in the world. Europe's fascination with game mocha has not changed since the 17th century. This is related to the extremely dry climate in Yemen, where coffee is mainly grown in the central highlands, with an average annual rainfall of only 400 Mel 750 mm, well below the best rainfall of 1500 Mel 2000 mm in Arabica. Due to the lack of water environment, farmers have been unable to introduce more advanced washing methods, wild flavor is better than Hara coffee, so Yemen has become the best choice to experience the ancient early taste.

The sun treatment in Yemen is rougher than in Ethiopia, the coffee berries grow naturally on the trees, do not use any artificial fertilizers or pesticides, accept a small amount of rain and fog on the hillsides in the summer, blossom and bear fruit, and in the dry winter, ripe coffee berries are allowed to hang on the trees to dry naturally until the fruit dries and turns purple-black on the branches and falls to the ground to pick it up. This is a very unique and rare practice, because only the extremely dry Arab climate and intense sun can allow it, and in other coffee producing areas, the same practice can lead to the decay of coffee berries on the trees. Different from the exquisite sun in which Yega Xuefei or Sidamo picks red fruit and lays it on an "elevated net bed", it is the main reason for the heavy game in Yemen.

Real Yemeni coffee is not common either. Farmers dry the harvested fruit on the roof of a stone house built by the mountain. during the sun and drying rice, they usually turn 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 coffee beans, and the process of peeling and shelling all depends on crude stone grinding equipment. Yemeni coffee is rich in flavor, complex, wild, mellow, strong fermentation and low acidity, coupled with the fact that Yemeni coffee often contains an uncertain factor (the time of rain in the season). It is not too much to call her the most special coffee in the world.

If measured by modern cup standards, Yemeni coffee is difficult to reach the grade of boutique. But high-quality Yemeni coffee has a unique flavor: complex Middle Eastern spices, ripe fruit, wine, cocoa, mellow taste and sweet taste. Like durian and stinky tofu, people who like and hate go to extremes.

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