What is the declining Yemeni mocha? How to taste Yemeni mocha coffee?

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

As early as the end of the 17th century to the early 18th century, the first coffee beans drunk by Europeans actually came from the Yemeni mocha, so the term "mocha" became synonymous with coffee, which can be associated with coffee. However, after three centuries, the Yemeni mocha coffee is no longer as rich as it used to be, with an annual output of only about 10,000 metric tons, which is simply insignificant compared with other countries. However, the Yemeni mocha "game" boutique coffee beans are still missed by many people. Yemeni mocha is fascinating with complex flavors such as red wine, wild game, dried fruit, berries and chocolate.

Yemeni mocha coffee beans didn't fall.

With regard to the continuous decline in the production of mocha coffee beans in Yemen, experts pointed out that there are several reasons, including drought and water shortage, rising planting costs, serious diseases and insect pests, cheaper coffee beans in other countries, and a better profit than coffee. It all shows that it is not easy to grow coffee beans in Yemen.

This is mainly due to the changeable topography and climate of Yemen, which leads to the scattered distribution of coffee among cliffs, vertical valleys, depressions, fields, terraces, plateaus and even mountains, the soil is not easy to retain moisture, and the mountain air is dry, and Rain Water is not much. It's not a good place to grow coffee at all.

However, Yemen inherits the wisdom of its ancestors by planting coffee trees on steep slopes or depressions in valleys and using terraced fields to retain precious water. Let coffee trees grow in a severe environment, but also make coffee flavor more diverse, giving birth to a unique "game", creating Yemeni mocha "game" full of boutique coffee beans.

Generally speaking, the Yemeni mocha is mainly sun-treated, with complex flavors, such as red wine, wild game, fermented fruit, berries and so on. The deep-roasted Yemeni mocha coffee often tastes as bitter and sweet as chocolate, causing fancy coffee with chocolate sauce to be called "mocha".

Shallow baking City (fragrance): when the coffee beans have not been ground, there is an aroma of peanuts after grinding with the aroma of fairy Hawthorn plum fruit wine, there is a hint of fermentation during the cooking process, the taste is changeable and complex, a little bit of gluten acid appears at the end of the mouth, the aftertaste is long, Shengjin is sweet and round with the feeling of Middle East milk tea for a long time, and there is sweet malt at the bottom of the cup. The light-baked Yemeni mocha is still constantly changing. It is suggested that after baking for 14 days, the fermented flavor of complex game is the best.

Re-baking (general C): there is a very obvious Yemeni mocha sun-dried beans like a soft wine, the beans contain the sweetness of cocoa chocolate, the whole style changes to gentle and introverted, but there will be an unexpected aroma at any time. The mellow aftertaste of mocha (fermentation) is symmetrically and continuously produced in the mouth.

Yemeni mocha is a good coffee full of changes. after brewing, the aroma of fermented wine can be heard at high temperature. when the temperature drops, it begins to taste the changeable and complex taste. At low temperature, it can completely release the acid and sugar from the coffee.

END