Varieties and taste of coffee growing areas in Yemen explain how about Yemeni coffee powder
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Summary of Yemeni Coffee
Population (2006): 21.4m Coffee production: 50000 bags of Coffee capacity: 132lb-60kg Coffee Export: 50000 bags of cultivated area: about 7700 ha (19000 acres)
Harvest: October to December
Coffee growing areas in Yemen: Bani Mattar (Mattari), Haraz (Harazi), Bani Ismail (Ismaili), San'ani
Plant varieties: Ismaili, Typica, Matari
Taste interpretation
Yemeni coffee beans are ground, you can use your hands to shake your utensils, and you can smell different aromas according to the number of times you shake them. There are different levels of experience from light acidity to nutty cocoa and wine aromas.
The palate is slightly sour at high temperature, sandwiched in the richness of nutty cocoa, and sweetened by the bitterness at the end. After moderate temperature, with the increase of sour taste, the sweet taste is sweeter and has a little floral flavor.
Related recommendation: what is mocha coffee? Yemeni mocha-Matali sun beans are the real mocha coffee beans in Yemen
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Is the Yemeni top coffee Matalimoka coffee beans mellow and sour?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Yemeni coffee Matalimoka [flavor] with nutty, floral, ripe fruit [unique] red wine flavor changeable taste [smell] with citrus aroma [mellow] finish sweet leads to nutty chocolate [acidity] acidity changes meticulously
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The difference between Haramoka and Yemeni mokamatari which bean tastes better?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) I use Idido's Haramoka and Yemeni mocha Matali to make a comparison because the style and personality of Haramoka raw beans are different from different planting places and different processing plants, because some Haramoka styles tend to be snow coffee, so I use IDID
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