Coffee beans from Yemen and Ethiopia are called Mocha mocha coffee.

The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer of B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of fine coffee to advocate the improvement of the quality of the industry. This term is used to describe coffee beans with distinctive flavor characteristics that grow in a special environment. Its use in international coffee conferences makes it spread rapidly.

Mocha Mattari: coffee beans from Yemen and Ethiopia are both called Mocha, known today as Mocha, from the port of Yemeni city of Muha, once the largest coffee distribution center in the Islamic world. It is generally believed that the quality of mocha coffee produced in Yemen is higher, and the highest quality coffee bean produced in Yemen is Mattari. The palate is full-bodied and sour, with a floral finish reminiscent of wine. As the earliest variety introduced into Europe, it is so popular in Europe and America that coffee shops such as Starbucks specially invented coffee é Mocha (Espresso+ chocolate syrup + milk foam) that imitates "Mocha flavor" with Espresso. There is a problem of preference for Asians. I personally accept it, but there are people who don't want to drink it at all.