How is Yemeni Coffee? Yemen and Coffee Culture Coffee Culture Spirit

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The mention of Yemen coffee immediately reminds people of the magical sun-dried beans that taste thick and full, and the fantastic wild aromas of fermented tea are stacked in layers, as mysterious and elusive as the country of Yemen.

Since 1536, most of the coffee sold to Europe and Turkey came from Yemen.

Historians are not sure when Yemen began to grow coffee. Ethiopia is widely believed to be the birthplace of coffee, although it has not been confirmed whether there is Arabica, which originated entirely in Yemen. However, some historians also speculate that in the 13th or 14th century, Arabs may have introduced coffee into Yemen, or monks may have needed caffeine to keep themselves awake during nocturnal rituals.

When the Ottoman Empire took control of Yemen in 1536, coffee became an important part of the local economy. The Ottomans realized that Yemen could also export large amounts of coffee, which was the first global trade in coffee. As merchants shipped the newly discovered drink to the Ottoman Empire and Europe, coffee shops began to emerge and consumer demand increased.

Yemen is located in Ethiopia across the Red Sea and East Africa, and is the highest quality producer of natural sunburn coffee. The coffee produced by Yemen is called mocha beans. In fact, Mocha is a coffee export port. In the early days, sun beans from nearby East Africa were exported from the port of Mocha to all parts of the world, so the sun beans produced by Ethiopia, including Yemen and East Africa, are collectively called Moka beans.

The natural sun treatment of Yemen is to manually harvest fully ripe coffee beans and directly place the newly harvested coffee beans in a special coffee drying farm or in their own compacted soil front yard to receive the sun. During the period of drying rice in Taiwan, it is generally necessary to turn with a wooden rake to keep each bean evenly dried. After about 20 days of coffee drying, remove the outer pulp and peel from the coffee beans. Yemen coffee is rich in flavor. Complicated? Wild? Mellow? With its strong fermented taste and low acidity, coupled with the fact that Yemen coffee often contains an uncertain factor (the time of rain in the season), it is not too much to call it the most special coffee in the world.

Yemen coffee grows on steep land with little rainfall, poor land and insufficient sunlight. Such unique and difficult conditions that are not conducive to coffee growth have given birth to Yemenmoka, which can not be replaced in the coffee world. The main producing area of coffee is Sanani. Matari? Yishi Mary (Ismaili).

Coffee is not the same size and color difference looks like a small pea and a shell of bad beans (pictured in Boulogg). Raw beans have a fermented wine aroma, unlike Esopia red cherry coffee with eye-catching strawberry sandwich biscuits, but the low-key, calm and full flavor of fermented wine is unmatched by sun beans in other countries.