Yemeni mocha coffee with spicy and unique flavor

In Yemen, coffee beans have always been dried, so some people think that Yemeni mocha coffee will have a bit of earthy smell. More interestingly, Yemen's dry climate makes some coffee fruits very hard before they are picked, so it becomes natural to remove the skin and pulp by drying. Coffee farms in Yemen have homemade stone mills to remove the dried skin and pulp of coffee, and then manually pick out clean and plump coffee beans.

Yemeni mocha coffee is a highly mature coffee bean, so it takes more time to roast than regular Arabica coffee beans, and it needs to be deeply roasted. Because mocha coffee is processed by a very natural dry process, the color of the roasted mocha coffee beans is not uniform, and even when roasted at the same time, there will be a significant difference in color between the beans and beans. For Yemeni mocha coffee, the degree of roasting has a great impact on the flavor of the coffee. Under deep roasting, the original wild fruit flavor will become more intense with the degree of roasting, and the coffee bean flavor will be more mellow.

Some people say that in the coffee kingdom, blue mountain can be king, mocha can be called queen. Yemeni mocha is characterized by its fruity, distinct wine, spicy and chocolate flavor. Some people say that the aftertaste of Yemeni mocha is very similar to blueberry taste, others say that this is the unique "wild taste" flavor characteristics of the Red Sea: spicy stimulation, unique flavor, slightly wine.

When many people hear the name mocha coffee, they always think of the fancy coffee mixed with hot chocolate sold in cafes, but as a kind of single-serve coffee,"Yemeni mocha" has a unique charm and a long history.

Yemeni mocha is one of the oldest coffees in the world, but it is only recently that Yemeni mocha has come to be regarded as one of the best and most delicious coffees in the world. Because Yemen is located at the southernmost tip of the Arabian Peninsula, almost all Yemeni coffee and Arabica coffee are sometimes called mocha coffee, and Harar coffee from Ethiopia is sometimes called mocha coffee.

More than 100 years ago, all the non-coffee-producing countries of the Middle East did not export large quantities of coffee. Yemen mocha was one of the most important export ports near the Red Sea at that time. Most coffee produced in Africa was first transported to Yemen mocha port and then exported to Europe. The name of mocha coffee comes from Yemen's port name.

Yemen was the first country in the world to produce coffee on a large scale as an agricultural crop. Coffee began growing in Yemen around 525 AD and spread quickly, remaining a major supplier of coffee to Europe for the next two hundred years.

Yemen is a country with relatively high temperatures, especially on the western coast near the Red Sea, which is hot and dry. The most suitable area for coffee cultivation in the territory is the western Yemen mountain region, where the terrain is rugged and above 900 meters above sea level, so coffee farms are concentrated at altitudes of 900 to 2000 meters. Yemen mocha coffee beans are also distinctive in appearance. The relatively dry soil and air make the coffee grown here smaller and harder than coffee beans grown elsewhere, and the green beans have a pale green or yellow color and a unique flavor.