An introduction to the characteristics and Flavor Origin of mocha Coffee beans

Mocha beans are smaller and rounder than most, which makes mocha beans look like peas-in fact, bean-shaped berry coffee beans (Peaberrybean) are sometimes called mocha beans. Mocha beans are similar in shape to Ethiopia's Harrar coffee beans, with small particles, high acidity and a strange and indescribable spicy flavor. Taste carefully, but also can distinguish a little chocolate flavor, so the attempt to add chocolate to coffee is a very natural process of development.

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 shells, which makes the shape of coffee beans very irregular and often damages them.

Despite the high quality and smooth aroma of Yemeni coffee, there is something unsatisfactory, that is, the quality can not be continuously guaranteed, and the classification of its coffee beans is uncertain. Traditionally, the best coffee beans in Yemen come from Mattari, followed by Sharki, followed by Sanani. These beans are low in caffeine and are eaten from December to April of the following year. The problem in the past has been that coffee from the north was mixed with shoddy stuff before it was shipped from the southern port of Aden. Only coffee shipped from the port of Hodeida can be determined to be genuine from the north. The vast majority of Yemeni coffee is grown in natural conditions, mainly due to the lack of funds for growers. Mocha coffee also has a chocolate aftertaste, which makes people naturally think of adding chocolate to their coffee.

In fact, its latter feature has been carried forward in the increasingly civilized business world, and mocha coffee in most cafes today does not use Yemeni beans. But coffee with chocolate syrup (that's why "variety" mocha becomes "production method" mocha). And that kind of spicy heroic coffee beans because of the low production of Yemeni coffee beans and become a small number of "aristocratic" to show the taste of the patent, if you want to drink this kind of mocha, the general cafe will not make you satisfied.

The average granule of mocha coffee beans is small, with the wild and spicy flavor of ginger, bright and unique taste.