Matali ancient method of sun treatment-the taste and brewing methods of Yemeni mocha boutique coffee?

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The history of Yemen:

Yemen is famous for its frankincense or spice trade and is the first place of origin in the world to grow coffee mochas. Ethiopia, which has retained its way of life thousands of years ago, also sells coffee through the port of Mocha across the sea from Yemen, so Ethiopian sun-treated coffee is often called mocha. Yemeni mocha is the ancestor of the world coffee trade, contributing to the promotion of delicious coffee to Yemen all over the world, known as Arabia.

Mocha Coffee:

Although Ethiopia was the first country in the world to discover coffee, the first country in the world to mass-produce coffee as a crop was Yemen. At the beginning of the 17th century, the first Yemeni coffee was exported to Europe through the ancient small port of Mocha, which surprised Europeans, because all exported coffee sacks had to be marked with MOCHA to prove that they were transported from Mocha. So Europeans call the delicious coffee from the port of Mocha "mocha coffee".

Matali:

Yemeni coffee grows in steep terrain with little rainfall, poor land and insufficient sunshine. This unique and difficult condition is unfavorable to coffee growth, but it has given birth to the Yemeni mocha that can not be replaced by the coffee world. The main coffee producing areas are Sanani, Matari and Ismaili.

Matali production area is located in the highlands to the west of the capital, at an altitude of 2000,000m above sea level.

Ancient method of sun treatment:

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 dry climate. Coffee is mainly grown in the central highlands, with an average annual rainfall of only 400 murmurs of 750 mm, much lower than the best rainfall of 1500 Murray 2000 mm in Arabica. Due to the lack of water environment, farmers are still unable to introduce more advanced washing methods, wild flavor is better than Hara coffee, so Yemen has become the choice to experience the taste of the sun.

Cup test report:

Yemeni coffee is rich in flavor, complex, wild, mellow, strong fermentation taste and low acidity peanut aroma, caramel aroma after grinding, complex layers in the process of sipping, a little bit of gluconic acid appears at the end of the mouth, and there is malt sweet at the bottom of the cup.

The condition of powder layer in hand flushing can not be ignored, which must be emphasized! The powder layer plays a subtle role, and one of its functions is to provide resistance so that the hot water stays in the filter cup long enough to ensure that enough flavor ingredients are dissolved.

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