Introduction to the characteristics of mocha coffee beans in Yemen

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. The shape of mocha coffee beans is similar to Ethiopia's Harald coffee beans, with small particles, high acidity and a strange and indescribable spicy flavor: chocolate, slightly alcoholic, spicy

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 small 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). Yemeni mocha, the originator of the World Coffee Trade, played an important role in promoting delicious coffee all over the world. It was called "Arabia" in the 17th century, which is the origin of the name "Arabica". The characteristics of Yemeni mocha beans:

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