A brief introduction to the description of the flavor and aroma characteristics of Matari mocha coffee with obvious sweetness
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The name mocha can be written in several ways, such as "Mocca", "Mocha", "Moka" and "Mokha", but they all mean the same thing. Mocha beans are especially obvious in deep roasting because of their unique chocolate flavor, so there is a fancy coffee flavored with chocolate sauce and named after "mocha coffee".
Matari mocha: the best in mocha coffee, like top red wine, rich tropical fruit flavor, infatuated, rich and varied flavor with unique sunshine flavor, fine taste, can also feel a hint of chocolate sweetness in the tail rhyme, the taste is strong and worthy of careful taste.
Product name: Mattarimoka Yemen Mattari Mocca, Yemen
Origin: Yemen Bani Matar
Raw bean treatment: sun exposure
Baking degree: medium baking
Taste: shallow baked with citrus, blueberry acidity, obvious sweetness and strong wine aroma. After the sour taste is worn off under the deep baking, it is replaced by a fruity aroma with a rich taste and a chocolate flavor in the finish.
Specification: 227 grams
In the early days, Yemeni coffee was mainly exported from the port of Mocha, so the coffee exported from here later took Mocha as its name. In Yemeni coffee, Mattari and Sanani are more famous, of which Matari tastes full-bodied, with strong acidity and cocoa flavor, while Sanani has a more balanced taste and aroma.
The coffee beans produced in Yemen belong to Arabica. Generally speaking, mocha beans are smaller than ordinary coffee beans and look very different from other coffee beans with large particles. However, although this kind of coffee bean is small, it contains distinct features, especially the distinct fruit acid often plays a role of flavor enhancement in mixed coffee. No wonder it is compared to the red wine in coffee, with both aroma and sour taste.
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A brief introduction to the treatment method of grinding degree and roasting degree of Yejia Fischer sun-cured G1G2 coffee
Flavor description: rich strawberry, ripe peach, papaya, cantaloupe, delicate acidity, purple berry aromas. Cup test score: 93 points baking degree: shallow baking (beans at the end of an explosion) recommended boiling water temperature: 93 degrees Yega Chenkee Kochel sun G1 and G2 where the difference in flavor lies in the anchor height: 1700m above sea level raw bean treatment method: Dry Process solarization international score
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