Boutique coffee-mocha

What is a mocha?

Mocha can be written in several ways: Mocca,Mocha, Moka, Mokha...

Mocha has several meanings:

1 place name, referring to the port of Mocha in Yemen

Coffee beans, which refer to coffee beans exported from the port of Mocha

3 coffee equipment, refer to mocha pot

4 a fancy coffee practice: mocha beans are especially obvious in deep roasting because of their unique chocolate flavor, so a fancy coffee with chocolate sauce is also named "mocha coffee".

What we're going to talk about here is mocha coffee beans.

Ethiopian and Yemeni coffee beans were previously exported from the port of Mocha in Yemen, so they are named after Moka and subdivided by different names of origin, mainly: Mocha Yirgacheffe, Mocha Harrar and Mocha Djimmah in Ethiopia; Mocha Mattari and Mocha Sanani in Yemen. Generally speaking, the average size of mocha beans is small, with the wild and spicy smell of ginger, fresh, bright and pleasant fruit acidity, unique chocolate taste, and rich wine-like texture, known as the Bordeaux wine in coffee.

Essex mocha, the origin of coffee.

Mokayega Snow (Mocha Yirgacheffe)

Yega Chefe is a small town located in the province of Sidamo, Ethiopia (Sidamo), 1,700 meters above sea level. It has been a wetland since ancient times, and the ancient saying "Yirga" means "settle down", "cheffe" means "wetland", and "Yejasuffe" means "let's settle down in this wetland". The environment here is very suitable for coffee growth, and the Yega snow coffee produced is the representative of fine coffee in East Africa.

Mocha Yega Coffee, a high-quality Arabica coffee, small but hard, beautiful and complete, with unique lemon aroma, pleasant sweet fruit acid and jasmine fragrance. In 1972, Ethiopia introduced Central and South American washing technology to improve its quality, making its jasmine and citrus aromas clearer and more refined, making it a top-notch coffee in the world. At present, most of the Yega snow caffeine is washed with water, but a small amount of delicious beans are deliberately produced by the sun every year. Sun Yega snow caffeine has strict production standards. Green fruits and defective fruits are manually removed before picking and drying coffee fruits, and then damaged or moldy fruits are removed during the sun drying process. After two weeks, the flesh sugar and essence are all infiltrated into the coffee beans, the water content is reduced to 12%, and then the hardened pulp, pectin layer and pods are scraped by a peeling machine, and the coffee beans are removed by density and color testing. finally, the defective beans are manually picked out. Ethiopian sun-dried beans are generally rated as G3 and G4, but this bean is G2, which is equal to the grade of washed beans. The natural sun treatment creates the unique flavor of sunburn Yejia snow caffeine. the beans are short, round, small and neat, less acidic and more rich in taste.

Mokhara (Mocha Harrar)

The Harrar region of the highlands of eastern Ethiopia, whose streets are surrounded by medieval stone walls and houses full of bungalows, plus several mosques, is an Arab part of Ethiopia that produces coffee beans named after Harrar. Arabica coffee trees are planted on a mountain about 2000 meters above sea level. The planting area has volcanic soil, a large temperature difference between day and night, and a suitable slope angle to fully accept sunshine. Coffee beans are treated in the sun and classified into Longberry, Shortberry and Mocha (peaberry) according to their size and shape. What is more special is that the coffee fruit has to wait on the coffee tree to be completely dry before it is picked by hand. The special environment and treatment make the special wine aroma and acidity of Mocha Hara, while having the wild smell of typical mocha beans, which is very suitable for drinking in the morning, with sweet citrus, caramel and dark chocolate in throat, and a hint of fruit in the nose.

Mokajima (Mocha Djimmah)

Djimmah in southern Ethiopia is also a well-known coffee producer. The beans are long and full, milky yellow due to low water content, slightly different from Mokahara and refreshing in sour taste with nutty aromas.

Ethiopian coffee grading reference:

G1 and G2 belong to water-washed coffee, in which G1 represents the most advanced washing treatment.

G3 and G4 belong to sun-treated coffee, among which G3 represents the highest level of sun treatment.

Yemeni mocha, full of wild mocha.

Yemeni coffee beans belong to Arabica species, due to the primitive mode of production, beans are not handsome, size and color, but the taste is extraordinary. Yemeni coffee is better known as Mattari and Sanani.

Mokamatari (Mocha Mattari)

Mokamatari has a long history, full-bodied taste, strong acidity and cocoa flavor. Matari is the first area in Yemen to transplant Ethiopian Arabica coffee trees, and it still retains the production mode of hundreds of years ago. Coffee trees are planted in shade on hillside terraces and treated by the sun treatment of coffee beans.

Mount Mocha Nani (Mocha Sanani)

Mocha Shannani has a well-balanced taste and aroma. The mode of production of Nani in the Mocha Mountains is as primitive and rugged as that of Matari. When most of the coffee fruit is ripe, the workers will pick all the fruit and spread it on the soil field to dry it. After drying, the coffee fruit will be shelled and peeled with stone. Because of its remote location, coffee beans are still transported out of the mountain by donkeys.

In such a primitive, century-old way of producing coffee, there may be only Yemen in the world. The fragrance and mellow in the cup, people enjoyed with you a hundred years ago, this kind of time and space crisscross feeling, perhaps can let you really relax.