How to drink Yemeni Coffee correctly? how to drink Yemeni mocha Coffee with something authentic?

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

In the afternoon, the guest came to the store and ordered a cup of Yemeni coffee.

We both tasted a very special taste for a long time.

Let the coffee show a strong and deep throat rhyme.

I've been thinking about it for a long time. I'm not sure.

But that's what I am.

I won't put it in the introduction of beans if I don't get the taste.

It's rare to have time at night.

Test a cup of Yemeni coffee by yourself.

Record the time when coffee beans are ground and oxidized.

Dry powder, wet powder, steaming, water injection, brewing time

Different tastes at different temperatures

Taste it carefully

Take notes quickly

Many smells are fleeting in an instant.

And finally,

I measured what the special taste was.

Just waiting for everyone to taste it.

=

But seeing the expression of satisfaction on everyone's face

I am really honored.

= =

Since ancient times, Yemeni coffee farmers have been planting in accordance with the ancient methods handed down by their ancestors. Because of the rugged terrain and little rainfall, Yemeni coffee farmers choose terraced fields or low-lying land for planting, and choose areas that are not easily exposed to strong sun exposure. At the same time, most Yemeni farmers are poor and cannot use pesticides, almost all of them are cultivated naturally and organically.

YEMEN MOCHA HARAZI

Yemen Mocha Harazi

Production area: Haraaz Harazi

Producer: Manaka Farm Manaka Manor

Variety: Tuffahi

Grade: A+/Screen 17 +

Treatment: insolation

Altitude: 2000-2300 m

Production season: March

The following are tedious cup test data

Yemeni coffee cup test with 5peg 28 grinding powder

Dry powder: sweet berry aroma, crimson cherry pulp, roasted hazelnut, chocolate

A minute later the powder: dried meat with sweet aroma, grape pulp

Powder after three minutes: light aroma of melons, fruits and vegetables, sweet aroma of honey peach and cherry

Five minutes later powder: citrus sweet aroma

Pour water 24g steaming, no broken powder up and down, steaming for 50 seconds

Steaming: chocolate, cherry candy, nut oil aroma

Sipping cup test:

Hot: light tropical fruit tea diluted with ice, with high sweetness and non-acidity at the end

Heat slightly cooling: guava acid fragrance, caramel peanut

Medium temperature: the acid value is supple and thick, and the aroma of nut oil brings out the spread of throat rhyme.

Lukewarm: thick acid and nut oil, unique melon and fruit rhizome special aroma from the swallow and throat burst, after a long rhyme

Cold: the heavy sour aroma of black plum plums is pushed into the throat with the excellent smell of nuts, bringing out the sweet smell of fruit and smoked black plum throat charm.

After drinking, the pectin layer of the cup is thick.

Such a powerful bean