"full of game" Yemeni coffee mocha boutique coffee bean cultivation situation, geographical location, climate, altitude

There are many answers to this question. Some people say that mocha is a certain place of origin, and some people remember that mocha is sweet chocolate coffee. In fact, authentic mocha coffee is only produced in the Republic of Yemen in the southwest of the Arabian Peninsula, grows on steep hillsides at elevations of 3, 000 to 8, 000 feet, and is the oldest coffee in the world.

The delicious coffee shipped from the port of Mocha is called "mocha coffee", which is the origin of the name "mocha coffee".

At present, the coffee produced in Yemen is the best, followed by Ethiopia's mocha; mocha coffee belt smooth in the acid to strong acid, sweet, unique flavor, containing chocolate flavor; with the temperament of a lady, is a very characteristic pure coffee.

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, Yemeni Moha coffee is most famous on the market, such as Isemary, Matari, Sanani and other varieties. Sanani coffee has medium bean size and fruit wine flavor. 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 Zamarni are also famous coffee brands, which are produced in the high mountains along the Sana'a-Hodeida highway and in the Zamar region.

Yemeni Moha coffee beans are small and heavy, which is an important feature different from Caribbean and Ethiopian coffee. Yemeni coffee originates from Arabian coffee trees hundreds of years ago and is grown in areas above 3000 feet above sea level. Yemeni coffee has been planted and made in a unique way for hundreds of years. The seedlings of coffee trees are first cultivated in the nursery and then transplanted to high elevations without the use of any pesticides and fertilizers. The mature coffee beans are naturally air-dried on the coffee tree, shelled by stone mill, and then washed repeatedly by manual selection. The coffee beans obtained are regular in shape, uniform in size, light green to yellowish brown in color, and rich and lasting in fragrance. The high-quality coffee made is interesting and meaningful, refreshing and refreshing, giving people endless aftertaste.

Because the steep slopes, valleys and depressions that can be planted in the mountains are very narrow, coffee farmers adopt distributed cultivation and plant a few plants whenever there is a suitable place, regardless of wild forests, cliffs or barren valleys. Experts pointed out that the diversity of the planting environment and the diversity of microclimate have created the ever-changing aroma and acid of Yemeni coffee. Some people laugh that there are no two beans with the same taste in the same sack of Yemeni coffee, which can be called "game" boutique coffee.

This is because Yemeni coffee is scattered among cliffs, vertical valleys, depressions, fields, terraces, plateaus and mountains, and even the same varieties will give birth to different fragrant elves due to different microclimate and soil quality, not to mention the wide variety of Yemeni coffee. Seasoned Yemeni coffee farmers can tell the variety and flavor of coffee from which hills, steep slopes, terraces, villages or areas the coffee comes from. In contrast, the monotonous flavor created by soil and water can not be compared with the single landform planted on a large scale in Brazil on the same plain or hill.

Yemeni dry lack of water, coffee beans are also relatively small, bean color is light green or yellowish. After the farmers harvest the red fruit, they put it on the roof of the farmhouse and expose it to the sun for two to three weeks to let the coffee fruit dry and hard.

During this time, the pulp essence will seep into the beans in the pods to increase the flavor. For about three to six weeks, depending on the dry and hard condition of the fruit, farmers use a traditional grindstone to crush the hard pulp and pods and take out the coffee beans (Yemeni coffee is often damaged or missing, which is caused by the grindstone, in addition to its smaller grains). In addition, Yemeni beans are also harder and brittle than ordinary coffee beans, and the collision in the handling process will also cause bean body breakage or defects, so the work of picking beans before baking can not be omitted, be sure to pick out these broken beans, so as not to deteriorate and affect the flavor.

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, Port Mocha

Has retreated inland due to the accumulation of mud, and emerging ports, including Mombasa, Durban and other ports, have replaced the port of Mocha, but the producing areas of mocha coffee remained during the period of Mocha Port, and the coffee beans produced by these areas are still called mocha coffee beans.

Mocha beans are so popular because of their rich taste. Aromas of red wine, wild game, dried fruit, blueberries, grapes, cinnamon, tobacco, sweet spices, log, and even chocolate. Europeans like mocha coffee very much and have always regarded it as a consumptive luxury.

With the birth of Italian fancy coffee, people try to add chocolate to ordinary coffee instead of mocha, which is now often available. Italian fancy mocha coffee, by mixing Italian espresso Espresso from 1 to 3, hot milk from 2 to 3, and then adding chocolate. The traditional Italian fancy mocha uses chocolate syrup as the raw material, and because mocha is so popular that more home-made mochas are replaced by chocolate powder. Today's mocha coffee in addition to dark chocolate, milk chocolate can also be used as one of the ingredients. Unlike cappuccino's thick milk foam, mocha has no milk foam at the top and is replaced by whipped cream with cocoa powder and cinnamon. Candied fruit is also used as an ornament for mocha coffee on top.

Therefore, the so-called mocha coffee is actually the general name of mocha bean coffee and fancy mocha coffee. Tasters must pay attention to this when tasting mocha coffee, lest the coffee ordered is not the mocha coffee in mind.

Mocha Coffee

More than a hundred years ago, the whole coffee country in Central and East Africa, the outward transportation industry was not prosperous at that time. Mocha in Yemen was a major export port near the Red Sea at that time, but now it is the ports of Mombasa, Durban and Beiva in Africa. All of them have become some emerging coffee export ports in Africa, but at that time, as long as the coffee was concentrated in the port of Mocha and then exported to Africa, it was collectively called mocha coffee.