Introduction to the types of Yemeni coffee from the origin of Yemeni coffee

Mokha Ismaili: one of the traditional ancient tree species, the market name of a famous coffee from central Yemen is also described as a plant classification of traditional Yemeni coffee with high beverage quality. Planted at a high altitude of more than 6500 feet, the beans are characterized by a more round shape, smaller beans than Madali, thick taste and high complexity. In general, they often outperform Madali. This is the least produced and most expensive Yemeni mocha (Yemeni mocha is no longer cheap). The high-quality Mokayishi Mary is produced in Hirazi (although it is famous as Bani Matar, it is the best-known local reputation in Yemen). The highest elevation in Hirazi is 8000 feet.

Mokha Rimi: produced in the Djebel Remi (also known as Raimi, Rayma) area, the quality is similar to that of Shannani, which is usually slightly fermented, occasionally with surprisingly strong sweet aromas of raisins, and when roasted properly, the coffee beans smell like opening a full-bodied bottle of jam.

Mokha Yafeh: produced in the southern Yemeni province of Yafeh (also known as Yaffe), it belongs to the uncommon Yemenmoka. It is the only "southern flavor" in Yemen, and its production is small. Almost all of it is sold to the neighboring United Arab Principality, and it is rarely seen in the international boutique coffee market.

Arabian mocha: a coffee of single origin in the mountains of Yemen from the southwestern tip of the Arabian Peninsula bordering the Red Sea. The best cultivated coffee in the world is famous for its high viscosity and special acidity of rich wine.

The Yemeni mocha has achieved different genres according to the planting areas, such as the chocolate and sour taste of the MATTARI mocha, and the rough and fragrant taste of the SANANI mocha.

The characteristics of Yemeni coffee:

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 coffee beans are low in caffeine. Deep-roasted Yemeni coffee often shows a chocolate-like bitter sweet flavor, affecting today's fancy coffee seasoned with chocolate sauce is also known as the word "mocha". Yemeni coffee has the most unique, rich and fascinating complex smell in the world: red wine, wild game, dried fruit, blueberry, grape, cinnamon, tobacco, sweet spices, log and even chocolate. you can see a variety of adjectives used in Yemenmoka. Just as there are many meanings of mocha, there are various spellings of mocha in English: Moka, Moca and Mocca are all common spellings, and there are as many as four local spellings on sacks and documents of Yemeni coffee: "Mokha", "Makha", "Morkha" and "Mukha", which all have the same meaning.

The taste of Yemeni mocha is complex and changeable, and how to bake the best flavor of Yemeni mocha is a challenge for coffee roasters. Medium and shallow roasting shows sweet fruit, mild, warm sun-fermented flavor; deep baking shows a strong aroma of red wine, bitter sweet chocolate finish.

Flavor: exotic, slightly alcoholic, spicy and exciting, different, must be tasted

Suggested baking method: medium baking

★★★: excellent

Yemeni coffee market:

Yemeni coffee is exported from December to April. 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 come from the north. The vast majority of Yemeni coffee is grown under natural conditions, mainly due to the lack of funds for growers.