The most representative coffee in Yemen-mocha coffee the taste of Yemeni mocha coffee beans

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Yemen is the birthplace of the coffee words "mocha" and "Arabica".

Local farmers adopt the concept of free-range coffee cultivation, coffee berries grow naturally on trees, do not use any artificial fertilizers or pesticides, and receive a small amount of rain and fog on the hillside in summer. In the dry winter, ripe coffee berries are allowed to hang on the trees to dry naturally. Wait for the coffee fruit to fall off and dry naturally before it is collected and processed.

Coffee farmers, with a total population of nearly 1/4 in Yemen, bask their berries on their roofs, low sheds in front of their doors, or even spread them directly on the dirt floor, exposed to the intense dry winter sun. After drying the peel and pulp, grind off the dried shell and pulp with an old-fashioned stone mill (two stone mills stacked on top of each other). This is how the coffee beans are treated!

In Yemen, the origin of coffee is very wide, and these coffees have their own characteristics from quality to taste, but they are collectively called mocha coffee because they have historically been shipped and exported from the Yemeni port of Mocha to markets around the world.

In the coastal plain of the Red Sea in western Yemen, the climate and soil and water conditions are not suitable for growing coffee, and coffee is mainly produced in the western mountains. Mocha coffee grows in the mountains at an altitude of 3000 meters, where the geographical environment is unique, the mountain is rugged, the air is thin, the light is strong, and the water comes from rainfall and mountain springs, which make mocha coffee special aroma and taste.

Yemeni coffee is also picked and processed entirely by hand. The preliminary processing of coffee beans is made by drying and drying naturally in the sun. This method is the most primitive and simple, without any machinery or cleaning, so sometimes there are a small amount of sand and pebbles in Yemeni coffee beans. At present, only Brazil, Haiti and a few parts of India still use drying method to treat coffee beans. The coffee roasting process is also done entirely by hand, and the heat depends entirely on experience and feeling.

Every process from planting, picking to roasting is done in the oldest way, and although the roasted beans are of different colors, it is this aroma mixed with rugged and wild flavors that makes the unique Yemeni mocha coffee. No wonder some people call Mocha "the diamond in the crown of Asian coffee".

Flavor and taste:

Yemeni mocha coffee has small fruit, high density, high acidity and unique aroma, which is more sour than other famous coffee varieties, as well as a mixture of malt, nuts, wine, chocolate and other spices, smooth taste and fragrant smell.