Ethiopia mocha coffee Starbucks Ethiopia Ethiopia

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

Yemen is located on the Arabian Peninsula of the Asian continent, but it is very close to the African continent as long as it crosses the Red Sea and the Gulf of Aden. However, other Arab countries do not produce coffee, so the world classifies Yemen Coffee as a member of North African coffee.

So what is Yemenmoka? Mocha is the export port of Yemen coffee, because it is difficult to name all the very small sub-producing areas in the history of coffee trade, even though these small producing areas produce very good coffee, so they have to use the name of the place of export. nearby sun beans, including East Africa, were exported from the port of Mocha to all parts of the world in the early days, and now the port of Mocha has long been silted up and disappeared. Many Ethiopian sun beans also name themselves mocha, such as the Haramoka, which we know well. I think this is because its flavor has a little bit in common with Yemen coffee.

Yemenmoka, it is rare for a coffee to have wild, game, wine, fig flavor, while at the same time contains mild, changeable, and strong chocolate flavor. Yemenmoka, once praised as an Arab wine, is a gift from Allah. Precisely because the original coffee trade was exported from the port of Mocha in Yemen, many people mistakenly thought that Yemen was the birthplace of coffee.

Up to now, some Europeans are still used to calling coffee mocha. Since the 17th century, coffee beans grown in dry Arabian soil and lack of moisture in the air have been particularly hard and small. Mocha production has been limited by local political upheaval and uneconomical planting. Among them, Yemenmoka is represented by Mattari from Bani Matar, which has a sweet, smooth and unique flavor. Slightly sour and strong aftereffect, I think it is the most suitable coffee to drink after a meal, and it is also the best in mocha.

Over the centuries, the rough and primitive method of growing coffee has been slightly improved. Coffee trees are planted in small parks on steep slopes, which are inaccessible areas. The coffee beans grown here are very hard and small because of the dry Arab soil and lack of moisture in the air. The elaborate irrigation system diverts the spring to a trapezoidal coffee garden surrounded by soil and low walls. All this work is done by manpower. Coffee beans are mostly sunburned on the roof or flat ground. Oddly enough, coffee drinks are not very popular in the area where coffee was first drunk, and the way coffee is made is terrible. Coffee juice is usually boiled in bean clips.

Small farm farmers are more attentive to cultivating a medicinal plant called qat, because it is popular to chew quarts and neglect coffee trees. Mocha production is still limited by local political upheaval and uneconomical cultivation. Mocha coffee was named after Moka, the earliest coffee export port, supplying global coffee commercial transactions until the end of the 17th century.

Since people started drinking coffee, mocha has been recognized as a good coffee with distinctive acidity, and some people think that mocha's special acidity is menacing. That's because after a hard day's work, people's sense of taste becomes dull to delicacy. The coffee itself is very fragrant.

Starbucks' Ethiopian coffee is also quite good.