Yemeni coffee mocha hami sun bean flavor characteristics introduction to the variety characteristics of Yemeni mocha coffee

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Yemen Mocca Haimi

Country: Yemen

Production area: Al-Haimah

Altitude: 1500-2200 m

Treatment: insolation

Variety: Hami

Yemeni coffee mocha hami

Flavor description:

Plant tonality such as wood, fresh pods, etc.

With chocolate and cream flavor, quite clean

When it comes to Yemen coffee, it is immediately reminiscent of thick and wild sun beans. Since ancient times, coffee farmers in Yemen have been planting according to the ancient methods handed down by their ancestors, because the rugged terrain of Yemen is not easy to grow and there is little rainfall.

Therefore, coffee farmers in Yemen mostly choose terraced fields or low-lying land for planting, and choose places that are not easily exposed to strong sunlight. At the same time, most Yemen farmers are poor and cannot use pesticides, and almost all of them adopt natural organic cultivation.

There are many varieties of mocha produced by Yemen, such as San'ani, Mattari, Hirazi, Rumy, Dhamari.

However, this Haimi, which is produced in the Al-Haimah producing area, is very rare. Yemen coffee beans are mostly treated in the natural sun, because of the pulp, which allows the coffee berries to infiltrate into the coffee beans. When the coffee fruit falls on the soil of the plateau, it absorbs the surrounding complex minerals, coupled with the fierce winter sun exposure on the Arabian Peninsula, creating the most unique fermentation flavor and wine flavor.

In my impression, because the coffee produced in Yemen is mostly treated in the traditional way (for example, without applying pesticides, shelling by stone mill, etc.), the size of raw bean particles is uneven, and there are many broken beans, which may cause some small troubles when baking, but this Haimi is extremely beautiful. After we remove defective beans, the particles are intact in size, making it easier to bake, evenly heated, and obviously similar to longan dry taste in the first stage of baking. Enter the medium and deep baking, the chocolate flavor is very obvious.

Yemeni coffee Haimi Haimi

There is a name on the beanbag. This batch of mocha is MOCHA COFFEE.

The origin is Haimi Haimi.

It is not easy for Yemeni coffee to grow and harvest. Most farmland plants are said to have a mild and refreshing effect of Qat katgrass. This plant will absorb water from the ground and break the underground aquifer. Planting coffee is different and hope to make some changes, so that farmers will no longer grow katgrass. Yemen Haimi Hami is nine small producing areas that produce coffee. Coffee is grown on terraces, and there is no data to verify the wild species. What's so special about this bean? Yemen Haimi Haimi is a coffee with high cleanliness produced by high standards. This may be the first time you have drunk the coffee that is not affected by defective beans or careless handling. It is the freshest leaf mocha harvested from October to December, and the best leaf coffee for small-scale mass production.

Property Characteristics: farm characteristics

Farm farm name: Small producers small producing group

Name name: Mocha Haimi Mocha Haimi

Grade grade: naturally dried Arabica beans, no regulatory body, no grading system

Region producing area: Haima Haimi

Country country: Yemen leaf gate

Altitude altitude: 1675 m

Certification certification: without certification, all coffee is grown organically in accordance with the ancient method, and pesticides containing chemicals are not used.

Coffee Characteristics: coffee characteristics

Variety varieties: 10 special native mocha species are mainly Jaa'di,Taffahi and Dawairi.

Processing System treatment: Method Traditional Sun Dried traditional sun drying of ripe cherry fruits in an African (sun) elevated bed drying

Harvest period harvest time: the main crop harvest period is from October to December, and the second harvest is in April in some producing areas.

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

Aroma / flavor flavor: banana, pineapple, strawberry, black tea sweet, fruit wine, maple syrup, cherry, raw chocolate

Acidity: elegant and delicate, tartaric acid, peppermint, tropical fruit acid, cranberry acid

The complexity of complex is similar to that of other: complex and changeable, sweet to fermented wine, well balanced, creamy texture, long maple syrup sweet finish.

Cup Test score and overall Review of Yemeni Coffee

Cup test date: 2011.01.24

Dry aroma: 10

Wet aroma: 9

Clean: 9

Brightness: 9

Taste: 10

Balance: 9

Complexity: 9

Sweetness: 10

Acid quality: 9

Yu Yun: 8

Cup test score: 92