Yemeni single mocha coffee mocha port output coffee chocolate sauce flavored fancy coffee

The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer of B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of fine coffee to advocate the improvement of the quality of the industry. This term is used to describe coffee beans with distinctive flavor characteristics that grow in a special environment. Its use in international coffee conferences makes it spread rapidly.

1. Single mocha coffee grown in Yemen in Asia

two。 Ethiopia, export coffee from the port of Mocha

3. Fancy coffee flavored with chocolate sauce

In any case, for picky coffee experts, only real Yemeni coffee is qualified to be called "mocha". The spelling of mocha is also varied. Moka, Moca and Mocca are all common spellings. However, there are four other spellings for Yemeni coffee sacks and documents:

Mokha, Makha, Morkha, Mukha, although spelled differently, all represent the same meaning. The Yemeni mocha is the founder of the world coffee trade, and it has played an important role in promoting delicious coffee to the world. Nowadays, mocha coffee has long been familiar to people, but to be honest, not many people know that today's "mocha" has so deep roots with the bustling port where ships came and sailed before the 18th century. Mocha coffee in many cafes is probably the most popular coffee for girls because of its deep chocolate and milk flavor. Most people who know anything about coffee will think that it just adds chocolate to the latte. There is nothing wrong with this statement, but it is not entirely true.

There are not many people who can drink authentic "mocha". I'm afraid that authentic mocha is not easy for girls to fall in love with right away. In addition to its natural chocolate aftertaste, it is spicy, exciting and even has a strong aroma of wine is the other side of it that is not gentle.

One of the characteristics of Yemeni mocha beans is its high acidity, which is indescribably spicy, which naturally makes the mocha coffee here very exciting, even reminiscent of the heroic feeling of drinking spirits, but the very wonderful thing is that mocha coffee also has a chocolate aftertaste, which naturally reminds people that its way of making it is to add chocolate to the coffee.

Its latter feature has flourished in the increasingly civilized business world, and today, mocha coffee in most cafes does not use Yemeni mocha beans, but only coffee with chocolate sauce. Because of this, the "variety" mocha has become the "production method" mocha. At the same time, the low production of Yemeni mocha beans also makes it a patent for a few "aristocrats" to show their taste. Mocha beans have a small average grain, with a wild and spicy flavor of ginger, a bright and unique taste, and a pleasant fruit acidity. With a rich wine-like texture. For this reason, it is known as "Bordeaux wine in coffee".