[Unique Cocoa Flavor] What are the Taste Characteristics of Mocha Coffee Beans? Mocha Coffee Bean Growth and Cultivation

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[Unique Cocoa Flavor] What are the flavor characteristics of Mocha coffee beans? How are Mocha coffee beans grown and cultivated?

Yemen still uses traditional methods to cultivate coffee, not much different from the methods used in 1600 AD. Coffee is grown at altitudes of 3,000-7,000 feet, and irrigation systems built 400 years ago are still in use. This irrigation system collects rainwater and evenly distributes limited water sources. Due to limited water sources, all coffee is processed using the natural drying method. Although Ethiopia is the birthplace of coffee, Yemen was the first Arab country to start cultivating coffee. Yemeni Sanani is located in the capital region, where coffee is grown on terraces. There are no verifiable wild varieties, but the biggest characteristic of Sanani green beans is their fermented wine aroma. The rich, lingering fermented wine aroma is unique to sun-dried beans from other countries.

In fact, Yemen is located on the Arabian Peninsula of the Asian continent, very close to Africa—just across the Red Sea and the Gulf of Aden. However, since other Arab countries do not produce coffee, the world classifies Yemeni coffee as African coffee. Mocha is the export port for Yemeni coffee. Because it was difficult to name all the tiny sub-regions in coffee trade history, even though the coffee produced by these insignificant small regions was excellent, they used the export location for naming. Nearby, including sun-dried beans from East Africa, were all exported from Mocha Port to the world in early times. Today, Mocha Port has long been silted and disappeared, and many Ethiopian sun-dried beans are also named Mocha, such as the well-known Harar Mocha, because their flavor shares common characteristics with Yemeni coffee.

Yemen was the first country to use coffee as a cash crop. Legend has it that in the 6th century, Islamic Sufi pilgrims introduced it from Ethiopia. The most correct spelling should be Al-Mahka, which is the Arabic spelling. It grows on steep terrain with little rainfall, poor soil, and insufficient sunlight. These unique, difficult, and unfavorable conditions for coffee growth have nurtured the irreplaceable Yemeni Mocha. Most wild Yemeni beans are unmanaged, growing naturally, then maturing, falling, and drying. Farmers only do the work of picking them. Overall, the style is [wild] or [natural] with an earthy taste and extremely high complexity. For some people, it's a pungent spice aroma, but regardless, you must find time to try it. If you also fall deeply in love with it, that will be the beginning of a new coffee journey.

The name Mocha comes from the fact that early coffee was mainly exported from Yemen's Mocha port. Although this port closed in 1800 AD, the name Mocha for coffee continued to be used. There are two main famous coffees: Mattari and Sanani.

Mattari coffee is richer and has a cocoa flavor, while Sanani coffee is more wild and has fruity acidity characteristics. Coming from one of the oldest coffee origins, Yemen Mattari Mocha coffee makes people feel mysteriously enigmatic. Spicy and slightly wine-like characteristics bring an extremely exotic taste. Although Yemeni coffee is grown on dry sandy land, it is a place where it rains during the rainy season. The roots of coffee trees, because of the abundant underground water flow, have nurtured the irreplaceable Yemeni Mocha in the coffee world.

Farm Information

Farm Name: Small producers (small producing area groups)

Grade: Natural dried Arabica beans, no management organization, no grading system

Region: Sana'ani Sanani

Country: Yemen

Altitude: 1,650 meters

Certification: No certification. All coffee follows traditional organic cultivation methods without chemical pesticides or other agents

Coffee Characteristics

Variety: 10 special local native Mocha varieties, mainly Jaa'di, Taffahi, Dawairi

Processing System: Red ripe cherries dried on African beds (sun-dried) raised drying beds

Harvest Period: Main crop harvest period October-December, secondary harvest in some areas in April

Top Jury Descriptions: Cupping roast level starts 60 seconds after first crack (Cinnamon)

Aroma/Flavor: Banana, spices, cinnamon, clove, bergamot, maple syrup, longan, chocolate

Acidity: Citrus, plum, cherry

Complexity & Others: Rose perfume, fresh milk-like rich and mellow taste, heavy caramel sweetness, lingering fruity wine aftertaste

Smooth, sweet, and bitter upon entry, with a rich chocolate flavor. Extremely characteristic and rich-flavored coffee worth trying. Yemeni Sanani green beans are full of wine aroma and acidity, with less woody notes and mainly fermented fruit aroma. The low and tight aroma that opens up in the aftertaste is the strength of Yemeni coffee.

FrontStreet Coffee Recommendation:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First infusion with 25g water, bloom for 25 seconds. Second infusion to 120g, then stop water flow. Wait until the water level drops to half, then continue pouring water slowly until reaching 225g. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because V60 has many ribs and faster drainage, stopping the water flow can extend the extraction time.

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