Yemeni coffee history Yemeni coffee growing conditions Yemeni coffee beans characteristics

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Yemeni coffee, a well-known coffee named after a port in Yemen.

The most familiar "mocha coffee". When the word appears on the recipes of bags and cafes, the meaning is different. The former refers to the port where coffee beans are exported, while the latter refers to a kind of coffee. Strictly speaking, coffee beans exported from the port of Mocha in Yemen can be called mocha coffee. Later, the port was abandoned, and the coffee once named after mocha still used the old name, which is a special case. But the mocha that appears on the coffee bag must have a suffix. For example, the Yemeni mocha is called Mocha Madari, while the Ethiopian exported Mocha is called Mocha Harald.

Before the 6th century AD, Yemen was called Arabia, so coffee trees shipped from Yemen to other places were also called Arabian coffee trees. But the origin of these trees is Ethiopia, and the Dutch spread these coffee trees around the world. Dutch businessmen sailing eastward around the Cape of good Hope (The Cape Of Good Hope) travel across the east coast of Africa to the port of Mocha in Yemen before they begin their long trek to India. In 1696, the Dutch introduced coffee trees to Ceylon (now Sri Lanka) and then to Batavia in Java.

Because the steep slopes, valleys and depressions that can be planted in the mountains are very narrow, coffee farmers adopt distributed cultivation and plant a few plants whenever there is a suitable place, regardless of wild forests, cliffs or barren valleys. Experts pointed out that the diversity of the planting environment and the diversity of microclimate have created the ever-changing aroma and acid of Yemeni coffee. Some people laugh that there are no two beans with the same taste in the same sack of Yemeni coffee, which can be called "game" boutique coffee.

This is because Yemeni coffee is scattered among cliffs, vertical valleys, depressions, fields, terraces, plateaus and mountains, and even the same varieties will give birth to different fragrant elves due to different microclimate and soil quality, not to mention the wide variety of Yemeni coffee. Seasoned Yemeni coffee farmers can tell the variety and flavor of coffee from which hills, steep slopes, terraces, villages or areas the coffee comes from. In contrast, the monotonous flavor created by soil and water can not be compared with the single landform planted on a large scale in Brazil on the same plain or hill.

Yemeni dry lack of water, coffee beans are also relatively small, bean color is light green or yellowish. After the farmers harvest the red fruit, they put it on the roof of the farmhouse and expose it to the sun for two to three weeks to let the coffee fruit dry and hard.

During this time, the pulp essence will seep into the beans in the pods to increase the flavor. For about three to six weeks, depending on the dry and hard condition of the fruit, farmers use a traditional grindstone to crush the hard pulp and pods and take out the coffee beans (Yemeni coffee is often damaged or missing, which is caused by the grindstone, in addition to its smaller grains). In addition, Yemeni beans are also harder and brittle than ordinary coffee beans, and the collision in the handling process will also cause bean body breakage or defects, so the work of picking beans before baking can not be omitted, be sure to pick out these broken beans, so as not to deteriorate and affect the flavor.