Mocha coffee-the development of historical boutique coffee beans

Mocha gets its name from the famous port of Mocha. Transportation in East Africa was very underdeveloped in the 15th century, but it produced the world's most precious coffee beans, which were gathered in the Yemeni port of Mocha and shipped to Europe. Today, the port of Mocha has retreated inland due to the accumulation of mud, while emerging ports, including Mombasa, Durban and other ports, have replaced the port of Mocha, but the origin of mocha coffee has remained during the period of the port of Mocha. the coffee beans produced in these areas are still called mocha coffee beans.

Mocha beans are so popular because of their rich taste. Aromas of red wine, wild game, dried fruit, blueberries, grapes, cinnamon, tobacco, sweet spices, log, and even chocolate. Europeans like mocha coffee very much and have always regarded it as a consumptive luxury.

With the birth of Italian fancy coffee, people try to add chocolate to ordinary coffee instead of mocha, which is now often available. Italian fancy mocha coffee, by mixing Italian espresso Espresso from 1 to 3, hot milk from 2 to 3, and then adding chocolate. The traditional Italian fancy mocha uses chocolate syrup as the raw material, and because mocha is so popular that more home-made mochas are replaced by chocolate powder. Today's mocha coffee in addition to dark chocolate, milk chocolate can also be used as one of the ingredients. Unlike cappuccino's thick milk foam, mocha has no milk foam at the top and is replaced by whipped cream with cocoa powder and cinnamon. Candied fruit is also used as an ornament for mocha coffee on top.

Therefore, the so-called mocha coffee is actually the general name of mocha bean coffee and fancy mocha coffee. Tasters must pay attention to this when tasting mocha coffee, lest the coffee ordered is not the mocha coffee in mind.

Mocha Coffee

Mocha coffee atlas

More than a hundred years ago, the outward transportation industry did not flourish throughout the coffee countries in Central and East Africa. Yemeni Mocha was a major export port near the Red Sea at that time. Most of the coffee produced in Africa was first transported to the Yemeni port of Mocha and then exported to Europe. Today, a hundred years later, African coffee countries have gradually developed their own export ports, no longer rely on the port of Mocha, and the port of Mocha has retreated inland because of the accumulation of silt, but now the ports of Mombasa, Durban and Beiva in Africa. All of them have become some emerging coffee export ports in Africa, but at that time, as long as the coffee was concentrated in the port of Mocha and then exported to Africa, it was collectively called mocha coffee.