A brief introduction to the origin, development, history and culture of Zhongyamenka boutique mocha coffee

Yemeni all use sun treatment, beans and flavor look like Ethiopia Harald, sun Yega Xuefei, but the Yemeni flavor seems to be more mysterious and unpredictable. If there is no game, some people dislike it, and some people applaud it. In fact, this is like a good friend, each other still need to maintain a little bit of mystery in order to last forever-Yemeni coffee has this flavor.

Play Yimen beans, especially deep baking, don't forget to brew after baking for 24 hours, the aroma of wine and fruit will be stronger, this is the so-called "Yemeni symptom", which is not so obvious in other producing countries. But the quality of Yemeni coffee is not as good as it used to be, and it has something to do with severe water shortages, farmers abandoning coffee and planting more profitable Carter grass. It is hoped that the coffee revitalization plan of the Yemeni agricultural authorities will reverse the decline.

Yemeni coffee originated from Arabian coffee trees hundreds of years ago, all of which are produced in areas 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 Yemeni coffee trees are first cultivated in nurseries and then transplanted to high elevations. Pesticides and fertilizers are not used in the breeding process. Mature coffee beans are naturally air-dried on coffee trees, shelled with stone grinders and then washed by repeated manual grain selection. The shape of the coffee beans is regular, the size is uniform, the color can range from light green to yellowish brown, and the aroma is rich and long-lasting. The high-quality coffee, whether drunk alone or mixed, is meaningful, refreshing and has an endless aftertaste.

Coffee has been Yemen's traditional export product for hundreds of years, and it is still one of the most important cash crops and export products in Yemen. Statistics show that among the top 30 commodities exported by Yemen in 2000, cooked coffee beans, raw coffee beans and coffee shells ranked second, eighth and 21st respectively, with a total value of about US $17.5 million, of which raw coffee was about US $12.25 million. The planting area of coffee was 2. 5% of that in 1995. The number of hectares increased from 70,000 hectares to 3,000 hectares in 2000. The output increased from about 9000 tons in 1995 to about 1 in 2000. 20,000 tons, with an average of 0 per hectare of real estate coffee. The output value of coffee in 2000 was 3 billion rials, or about 19 million U.S. dollars.

Yemeni Moha coffee beans are small and heavy, which is an important feature that distinguishes coffee from Caribbean and Ethiopian coffee. In recent years, due to the deterioration of natural conditions and man-made reasons, such as water shortage and the occupation of resources planted by Carter, the development of Yemeni coffee industry is relatively slow. How to further consolidate and develop the coffee planting industry and reshape the glory of Yemeni coffee in history is an important issue for the development of Yemeni agriculture.

Mocha coffee (CafeMocha) is one of the oldest coffee, its history can be traced back to the origin of coffee. It is a mixture of Italian espresso, chocolate sauce, whipped cream and milk. Mocha gets its name from the famous port of Mocha. In the 15th century, the outward transportation industry of the whole coffee country in Central and East Africa did not flourish. Yemeni Mocha was a major commercial port near the Red Sea at that time. At that time, coffee was mainly concentrated in the port of Mocha and then exported to Africa, which was collectively called mocha coffee. Although the emerging port replaced the status of the port of Mocha, the origin of mocha coffee remained during the period of the port of Mocha, and the coffee beans produced in these areas are still known as mocha coffee beans.

Mocha coffee (also known as mocha or mocha, also translated as Arabian premium coffee, English cafe Mocha, meaning chocolate coffee) is a variant of Italian latte (Cafe Latt é). Like the classic Italian latte, it is usually made of 1/3 espresso.

(Caff è Espresso) with 2/3 milk foam, but it also adds a small amount of chocolate. Chocolate is usually added in the form of chocolate syrup, but some coffee selling systems are replaced by instant chocolate powder. Sometimes, whipped cream, cocoa powder, and cotton candy are added to add to the aroma of coffee and as a decoration. Unlike the Italian Cappuccino, there is no milk foam on the mocha. Instead, mocha coffee is usually topped with cream and cinnamon or cocoa powder. It is also possible to add sunflower honey powder to the surface as a decoration and add flavor. One variant of mocha is White Cafe Mocha, which uses white chocolate instead of milk and dark chocolate. In addition to white mocha, there are some variants that are mixed with two kinds of chocolate syrup, sometimes called "Zebras" and sometimes comically called "tuxedo mocha" (Tuxedo Mocha).

In some parts of Europe and the Middle East, Moccaccino is used to describe Italian lattes with cocoa or chocolate. In the United States, mocaccio refers to an Italian cappuccino with chocolate.

Isimarie: the Bani Ismaili', breed is called "⒛" at an altitude of 1800'2m above sea level and 0 m above sea level, which is located in the Salzi area southwest of Matari. Beans are a little more round than Matari (note that they are different from each other), but Isemary has the same flavor of Harald, Ponzi seems to be higher than Matari, and even has aromas of cardamom, tobacco and sunwood. Shallow baked fruit acid is also very domineering. In the eyes of Yemenis, Isma is on a par with Matari, but Matari is more internationally known than Isma. However, I still find Matari and Ismail not as attractive as the Sanani I drank more than a decade ago.

Salzi: 1600-2000 meters above sea level, also located in the producing area of Salzi, but below the altitude of Isimarie Highland. the variety of coffee in this area is "Shalzi". The beans are obviously larger than Isimar and Matari, but slightly lower in thickness. The sour smell of shallow baking is also domineering, but it is relatively simple and clean, not as complicated and wild as Isemary or Matari.

Damali: it is located in the Damali hills between Shalzi and the new Yafaye production area on the south coast, which is 1800 meters above sea level. The coffee here is called Al-Anisi (Anisi). The beans are less hard and milder sour than the first four producing areas, and are mostly used as formula beans.