The latest introduction of Yemeni coffee the latest simplicity of Yemeni mocha coffee
Although Ethiopia was the first country in the world to discover coffee, Yemen was the first country in the world to produce coffee as a crop on a large scale. In the 17th century, the first batch of Yemeni coffee was exported to Europe through the ancient port of Mocha, which is the origin of the name mocha coffee. Ethiopia, across the sea from Yemen, also sells coffee through the port of Mocha, so Ethiopian sun-treated coffee is often referred to as mocha (such as Harald ETHIOPIA HARRAR, Ethiopia). The Yemeni mocha, the originator of the coffee trade of the World Office, played an important role in promoting delicious coffee all over the world. It was called "Arabica coffee (Arabia)" in the 17th century, which is the origin of the name "Arabica original".
The Yemeni mocha coffee has distinct taste characteristics, special taste and varied levels. It has a strong sour taste, a pleasant fruit acidity, and an obvious chocolate taste. The stronger the coffee is, the easier it is to taste the chocolate. Therefore, in order to better understand the unique taste of Yemeni mocha coffee, people now add hot chocolate to make fancy mocha coffee.
Mocha beans are smaller, rounder and light green than most coffee beans, which makes mocha beans look more like peas. Mocha coffee beans are similar in shape to Ethiopia's Harald coffee beans, with small particles, high acidity and a strange and indescribable spicy flavor.
The price of Yemeni coffee in the international market has not been low, mainly because Yemeni coffee is very popular in countries and regions where "Turkish" coffee is popular. In Saudi Arabia, the Yemeni mocha is so spoiled that people there are willing to pay a high price for low-quality mocha coffee. This special fondness for mocha keeps the price of mocha coffee high in the world coffee market.
The oldest coffee in the world-- Yemeni mocha coffee
Origin: Yemen
Grade: excellent
Particles: full
Acidity: slightly sour and strong aftereffect, but also sweet
Evenness: relatively stable
Baking: medium
Flavor: chocolate, slightly alcoholic, spicy
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