The characteristics of Yemeni coffee what is the ancient solarization of Yemeni coffee? Yemeni mocha treatment

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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. 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 highlands of central Yemen are hilly and rugged. Most small farmers use the planting method of breaking up into parts. Several plants are planted on steep slopes and dozens of plants are planted on terraces or cliffs, each with different soil and water and micro-climate, so the fragrance composition is also different.

The sun treatment of Yemeni farmers is rougher than that of Ethiopia. Coffee berries grow naturally on trees without any artificial fertilizers or pesticides. In summer, they are moistened by a small amount of rain and fog on the hillside, blossom and bear fruit, and in dry winter, ripe coffee berries are allowed to hang on the trees to dry naturally until they naturally dry and turn purple-black on the branches, and then fall to the ground to pick them up. This is different from the exquisite sun in which Ye Jia Xuefei or Sidamo picks red fruit and lays it on the "elevated net bed", which is the main reason for the heavy game in Yemen.

The natural sun treatment in Yemen is to manually harvest fully mature coffee beans and directly place the newly harvested coffee beans in a special coffee drying yard or in their own compacted soil front yard to receive the sun. During the sun drying period with Taiwan, rice is usually turned over with a wooden rake to keep each bean evenly dried. After about 20 days of coffee drying, remove the outer pulp and peel from the coffee beans. Yemeni coffee is rich in flavor. Complex, wild, mellow, strong fermented taste and low acidity, coupled with the fact that Yemeni coffee often contains an uncertain factor (when it rains in the season), it is not too much to call it the most special coffee in the world.

Up to now, a small number of coffee farmers still use animals (such as camels and donkeys) as the power source of stone grinding. Compared with the Central and South American countries that use advanced machinery and equipment to deal with coffee beans in large quantities, and even neighboring Kenya, which has a short history of coffee, the Yemeni mocha is the only living monument in the coffee world. The Yemeni coffee drunk today is basically not much different from the "Arabian coffee" sipped and enjoyed by aristocratic businessmen in Europe hundreds of years ago in the Piazza San Marco in Venice, Italy.

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