Yemeni Coffee with unique Flavor description processing method Grinding degree Taste characteristics Fine Coffee introduction

[acidity Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste. The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee. The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have striking fruit flavor and red wine-like texture. there are many varieties of Yemeni coffee, most of which are named after their origin and type, with different flavors, such as fresh wood, tobacco, musk, fruit wine, roasted nuts, cocoa and warm seasonings, especially Moha coffee. At present, the most famous Yemeni Moha coffee on the market are Yismari, Matari, Sanani and other varieties. Sanani coffee has medium bean size and fruit wine flavor, and is produced in Sana'an and surrounding areas. Matari coffee originates from and around Mattar in the west of Sana 'a. it is the best-known moha coffee with unique flavor. Coffee beans have chocolate color, complete grain shape, fruit wine and seasoning flavor. Isimarie coffee is the rarest variety of Moha coffee, produced in the highest altitude of Yemen, the output is very limited, the price is expensive, but there are fruit wine, spices, nuts, malt and other flavors, the quality is higher than the Matari and Sanani coffee, is the best coffee in the world. In addition, Xilazi and Zamani are also well-known coffee brands. Yemeni coffee comes from Arabian coffee trees hundreds of years ago in the high mountains along the Sana'a-Hodeida highway and Zamar region. All of them are grown above 3000 feet above sea level. For hundreds of years, the unique planting and production methods of Yemeni coffee have remained almost unchanged. The seedlings of coffee trees are first cultivated in the nursery and then transplanted to high elevations. No pesticides or chemical fertilizers are used in the process of planting. The mature coffee beans are naturally air-dried on the coffee tree. After being shelled with stone and washed repeatedly by manual selection, the coffee beans are regular in shape, uniform in size, and can range from light green to yellowish brown in color. The fragrance is rich and long-lasting, and the high-quality coffee made is meaningful and refreshing, no matter it is drunk alone or mixed. Give people endless aftertaste Mocha gets its name from the famous port of Mocha. Transportation in East Africa was very underdeveloped in the 15th century, but it produced the world's most precious coffee beans, which were gathered in the Yemeni port of Mocha and shipped to Europe. Today, the port of Mocha has retreated inland due to the accumulation of silt, while emerging ports, including Mombasa, Durban and other ports, have replaced the position of the port of Mocha, but the origin of mocha coffee remained during the period of the port of Mocha. the coffee beans produced in these areas are still called mocha coffee beans.