Fragrant Yemeni boutique coffee beans taste introduction to Yemen mocha coffee beans

In the coastal plain of the Red Sea in western Yemen, the climate and soil and water conditions are not suitable for growing coffee, and coffee is mainly produced in the western mountains. Mocha coffee grows in the mountains at an altitude of 3000 meters, where the geographical environment is unique, the mountain is rugged, the air is thin, the light is strong, and the water comes from rainfall and mountain springs, which make mocha coffee special aroma and taste. The local farmers carved out fertile terraces on the hillside. To this day, coffee is still grown in the same way in these areas as it was three or four hundred years ago, relying entirely on artificial labor, never using any chemical fertilizers or pesticides, and relying on sunshine, Rain Water and unique soil to grow pure natural Yemeni coffee. In fact, coffee grown in Haiti, Ethiopia and the West Indies belongs to the same ancestry as Yemeni coffee, and many of them are known as mocha coffee. However, for a variety of reasons, their taste and aroma are very different from those of mocha coffee produced in Yemen.

Yemeni coffee is also picked and processed entirely by hand. The preliminary processing of coffee beans is made by drying and drying naturally in the sun. This method is the most primitive and simple, without any machinery or cleaning, so sometimes there are a small amount of sand and pebbles in Yemeni coffee beans. At present, only Brazil, Haiti and a few parts of India still use drying method to treat coffee beans. The coffee roasting process is also done entirely by hand, and the heat depends entirely on experience and feeling. Every process from planting, picking to roasting is done in the oldest way, and although the roasted beans are of different colors, it is this aroma mixed with rugged and wild flavors that makes the unique Yemeni mocha coffee. No wonder some people call Mocha "the diamond in the crown of Asian coffee".

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Yemeni coffee has different names according to its specific origin, and there are 13 main kinds of coffee. Although the taste and flavor are slightly different, it is still collectively called mocha. Among them, the most famous varieties, such as Sanani, Mattari and Harazi, are mainly distributed in the mountains around the capital Sana'an and the high-altitude mountains between Sana'an and Hodeida province. Yemeni mocha coffee has small fruit, high density, high acidity and unique aroma. Compared with other famous coffee varieties, it has a strong sour taste, as well as a mixture of malt, nuts, wine, chocolate and other spices.

Development status of coffee industry in Yemen

Total output has continued to decline in recent years

Since 2001, Yemeni coffee production has declined year by year due to various reasons. The annual output has dropped from 11906 tons in 2001 to 11608 tons in 2003, 11590 tons in 2004, to about 11000 tons in 2008. In recent years, despite the rising prices in the international coffee market, the coffee industry in Yemen has not boomed, but has shrunk sharply. The reason for the decrease in coffee production is mainly due to two aspects.

First, water scarcity and soil degradation. The shortage of water resources has become a serious constraint to the economic and social development of Yemen. Coffee planting water mainly depends on Rain Water and mountain spring water, lack of irrigation facilities, water efficiency is not high, greatly affected by climate uncertainty. Soil degradation and soil erosion are serious, and the fertility and productivity of the land are weakening.

Second, farmers gave up growing coffee and planted Carter instead. The growth cycle of coffee is long, the cost is high, and the management is difficult, while Carter is easy to grow, the growing period is short, and the demand is strong, so many farmers have changed the original coffee land to planting Carter, while the planting area of coffee has decreased. Carter's planting area is increasing year by year. The shrinking planting area of coffee and the continuous decline in production, coupled with the shortage of water resources and diseases and insect pests in Yemen, have made the cultivation of coffee even worse.