The historical origin and taste of mocha coffee

Ethiopia, known as the birthplace of coffee, has a history of coffee origin and a traditional agricultural country, and is most famous for its "mocha-Mocha" coffee. In the West, Mocha is not only the name of the coffee variety, but also refers to the method of brewing coffee or the utensils for brewing coffee and special conditioning methods. Mocha coffee beans are mostly dried, but there are also so-called gourmet water-washed beans. Mocha beans are famous for their sour taste, slightly sweet, slightly alcoholic aroma and low caffeine content.

Palate: slightly sweet with soft acidity, sweetness has its unique round ripe taste and its unique sweet, sour and bitter taste is extremely elegant.

Bouquet: intense aromas of fruit and grass.

Vision: small bean particles and uneven bean color

Mocha coffee is produced in Ethiopia. Beans are small and fragrant, with strong sour and mellow taste, moderate sweetness and special flavor. Washed coffee beans are well-known high-quality coffee, often drunk on a single basis. But if mixed coffee can be mixed, it is a kind of comprehensive coffee with ideal flavor.

In Yemen, coffee growers plant poplars to provide shade for coffee to grow. As in the past, these trees are planted on steep terraces to maximize the use of less rainfall and limited soil resources. In addition to the Tippika Coffee Tree and the Bourbon Coffee Tree, more than a dozen different coffee species native to Ethiopia are grown in Yemen. However, even the best coffee, such as premium mocha, is air-dried and the peel is connected to the beans. Until now, Yemen often uses traditional stone mills to remove dry and hard fruit shells, which makes the shape of coffee beans very irregular and often damages them.