Yemen Mocha Coffee Region Mocha Sanani/Sanani Coffee Bean Growing Flavor Characteristics

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Ancient Coffee Beans | Mocha Coffee Beans

When mentioning Yemeni and Ethiopian coffee beans, many people immediately think of "Mocha" (Mocca, Mocha, Moka, Mokha, Mokka... any spelling you can see that sounds like Mocha generally refers to the same thing, hereafter referred to as Mocha).

In the 21st century, when people mention mocha coffee, most recognize it as "coffee with chocolate added." This is indeed a coffee preparation method, but the word Mocha originally referred to the "export port" of Yemeni coffee beans, the birthplace of coffee. After 500 years, the port of Mocha has of course been destroyed and is no longer in use, replaced by modern new ports. However, the word Mocha has permanently been passed down in its ancient form.

Five hundred years ago, Yemen's exported coffee beans were extremely popular after reaching the European continent. Yemen's coffee bean production was extremely limited, so Ethiopia, just across the bay from Yemen and also using the dry processing method, also exported via the port of Mocha. This is why today when people mention "Mocha beans," they typically associate them with Yemeni and Ethiopian coffee beans.

In reality, the first beans introduced to the West were 'Yemeni beans,' while Ethiopia was the first place where coffee beans were discovered. Both later came to be generally known as Mocha beans, but in reality, their cupping results show distinctly different flavors (not necessarily better or worse, depending on personal preference). Ethiopian coffee will be omitted here.

'Yemen' is one of the most unique and acclaimed coffees in the coffee world, generally described as wild, primitive, earthy, complex, spicy, and chocolatey (which is why coffee with chocolate added came to be called mocha coffee).

Major Coffee Growing Regions in Yemen:

(1) Sanani

(2) Matari

(3) Hirazi - Ismaili

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*(1) Sanani and (2) Matari are named after their production regions*

*(3) Ismaili is named after the coffee tree variety, located in the Hirazi region; it is the least produced and most expensive Yemeni Mocha bean.*

DEC 28 TUE 2010

Yemen Mocha Sanani Coffee Beans

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Yemen Mocha Sanani Coffee Beans

Yemen Mocha Sanani

When mentioning Yemeni and Ethiopian coffee beans, many people immediately think of "Mocha" (Mocca, Mocha, Moka, Mokha, Mokka... any spelling you can see that sounds like Mocha generally refers to the same thing, hereafter referred to as Mocha).

In the 21st century, when people mention mocha coffee, most recognize it as "coffee with chocolate added." This is indeed a coffee preparation method, but the word Mocha originally referred to the "export port" of Yemeni coffee beans, the birthplace of coffee. After 500 years, the port of Mocha has of course been destroyed and is no longer in use, replaced by modern new ports. However, the word Mocha has permanently been passed down in its ancient form.

Five hundred years ago, Yemen's exported coffee beans were extremely popular after reaching the European continent. Yemen's coffee bean production was extremely limited, so Ethiopia, just across the bay from Yemen and also using the dry processing method, also exported via the port of Mocha. This is why today when people mention "Mocha beans," they typically associate them with Yemeni and Ethiopian coffee beans.

In reality, the first beans introduced to the West were 'Yemeni beans,' while Ethiopia was the first place where coffee beans were discovered. Both later came to be generally known as Mocha beans, but in reality, their cupping results show distinctly different flavors (not necessarily better or worse, depending on personal preference). Ethiopian coffee will be omitted here.

'Yemen' is one of the most unique and acclaimed coffees in the coffee world, generally described as wild, primitive, earthy, complex, spicy, and chocolatey (which is why coffee with chocolate added came to be called mocha coffee).

Mocha represents three meanings:

1. The port of Mocha; 2. Coffee produced in Yemen and Ethiopia; 3. Coffee with chocolate added.

Yemen has many coffee origins, including Sanani, Mattari, Hirazi, Dhamari, Rimy, and more. Each origin's beans have their own characteristics, with slightly different tastes and flavors, but what they share in common is that their cultivation and processing methods haven't advanced much compared to 500 years ago.

Wild (thus natural, without pesticides), hand-harvested, limited cultivation areas (thus limited quantity), dry-processed (thus uglier bean appearance than washed beans, with uneven particle sizes), stone-ground dehulled (thus many broken beans).

As the first coffee exporting country, after 500 years of development, Yemen's coffee export volume ranks 46th in the world (laughs, really far behind~ might fluctuate slightly, but not much change).

Sanani is grown in the highlands surrounding Yemen's capital Sana. Compared to other Yemeni beans, it's known for its aromatic and balanced flavor profile. Sanani is elegant, with subtle tobacco and chocolate notes, slightly less acidic than other Yemeni beans but with stronger aroma (especially fruit notes), red wine-like texture, and a long-lasting aromatic aftertaste. Suitable for both light and dark roasts, highly recommended.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse variety of beans, where you can find both famous and lesser-known beans, also providing online store services. https://shop104210103.taobao.com

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