The special features of Yimen coffee are also described as "mocha" and "Tali coffee".

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Front Street-also "Mocha" Tully Coffee Bar

Also known as Mocha Tali Yemen Mocha Mattari

01 | region introduction

The history of Yamen

Yimen is an ancient country in Africa, known for its frankincense or spices, and is the origin of the earliest cultivated coffee mocha in the world. If you trace it back to the past, this is also the place where the ark was built.

It is said that 3000 years ago, with gold, spices and large models, he went to Jerusalem to find the king and gave birth to the legendary queen of her son, the territory of Sheba. In any case, perhaps because of the history since ancient times, it is said that the people in this land still have a strong sense of self-esteem and self-respect.

Continuing the way of life that was preserved thousands of years ago, it is said that there are many places where the rule of the central government is out of reach. Essex across the sea from Ethiopia also borrows coffee from the port of Mocha, so the coffee processed on a daily basis in Ethiopia is often referred to as mocha (such as Ethiopia's Harahara ETHIOPIA Harra Mokka). Yamaka is the originator of the world's coffee trade, and it is also important to promote delicious coffee all over the world. It is called "Arabica coffee (Arabia)", which is the origin of the name "Arabica" in the future.

It is said that the place where coffee was first imported and spread to the world in the 17th century was the world's largest coffee port, the port of Mocha. Compared with the famous cities in the past, the current "Port of Mocha" has failed to continue to flourish and has become a historical port with only Peshama left. Even so, it is still under the name of coffee, "all over the world".

Although Essex is the first country in the world to find coffee, it is the first country in the world to use coffee as a crop for large-scale production. At the beginning of the 17th century, the first batch of coffee was exported from the ancient port of Mocha to Asia, which made the people of Asia favored, because all exported coffee sacks had to be marked with the MOCHA label, so it was clear that it was transported to the port of Mocha. So the people of Suzhou called the delicious coffee from the port of Mocha "mocha coffee", which is why the early mocha (Mocha) became a synonym for coffee.

Yimen Coffee grows on steep land with little rainfall and not enough light on the ridges. this is particularly detrimental to the growth of coffee, giving birth to Mocha, which has been replaced by the coffee world. The main producing areas of coffee are Sanani, Matari and Ismaili.

The Tariya region is located in the highlands of the west coast of the capital, with an elevation of 2000 to 2400 meters above sea level, which is the highest in Yimen, but it is the most remote and the transportation is inconvenient, so it often takes some time for farmers to get out after harvest.

02 | processing method

Ancient Dharma and Rikuji

Yimen is a classic of the early taste of Japanese coffee, and it is also the only country in the world that produces full-time coffee. The traditional method of dealing with illegal dripping water has been infatuated with game mocha since the 17th century and has not changed ever since. This has something to do with the extremely dry weather. Coffee is mainly grown in the central highlands, with an average annual rainfall of only 400 to 750 millimeters, which is much lower than the best rainfall of 1500 to 2000 millimeters in Arabica.

Due to the lack of water environment, farmers have so far been unable to introduce the advanced washing method, and the wild flavor of Hala coffee has become the best choice for ancient and early taste.

In the central highlands of Yimen, the hills are undulating, and Kawasaki Yasuki. Most of the plants are planted on steep slopes and dozens of plants on terraces or cliffs, each with different soil and water and micro-climate, so the aroma composition is also different.

The daily treatment of the farmers was rougher than that of Ethiopia, and the coffee fruit was not picked until the fruit was naturally dried and turned purple-black on the twig and fell to the ground to pick it up. This is different from Yejiaxuefei or Sidamo's exquisite grooming in the "elevated web bed", which is the main reason why game is especially heavy.

Yimen's natural daily cooking method is to manually harvest fully ripe coffee beans and then directly place the harvested coffee beans in a special coffee field or in our own solid soil front yard to accept too much. During the day, like the rice, you have to turn it with a wooden rake to keep each bean green. After about 20 days of drying, remove the outer pulp and peel from the coffee beans and remove the beans. Yimen coffee is rich in flavor, elegant, wild, mellow, strong fermented taste and low acidity. Coupled with the fact that Yimen coffee often hides an uncertain factor (the time of rain in the summer), it is not too much to call it the most special coffee in the world.

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