Characteristics of [Traditional Ancient Natural Process] Mocha Ismali Region Coffee Beans? What is Mocha Coffee

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Characteristics of Traditional Natural Sun-Dried Ismaili Yemen Coffee Beans? What are Mocha Coffee Beans?

Ismaili is sometimes referred to as the oldest coffee variety, while others consider it a growing region. At the local market in Haraazi, Yemen, vendors of spices, tea, Qat, and coffee claim their coffee beans are special because they are often mixed together, creating a very distinctive flavor. Ismaili grows in incredibly steep, rugged rocky areas, where coffee is planted on terraced slopes alongside Qat plants. It always has a strong (spicy) character with surprising red wine aroma.

Mocha coffee from the ancient Ismaili variety in Yemen's Haraz mountain region belongs to the oldest coffee species, planted at altitudes ranging from 6,000 to 7,500 feet in rugged mountainous terrain. The bean sizes are relatively inconsistent because following traditional processing methods, stones or broken beans are often found among the coffee beans. Transporting the harvested coffee beans to other areas requires four-wheel drive vehicles that can overcome the rugged terrain for small-quantity shipments.

When you discover villages and coffee farms located on very steep mountain slopes in the Haraz region, you can imagine the hardship of local life. You would naturally consider the inconsistent coffee bean sizes as minor imperfections. However, after tasting Ismaili Mocha, when you are moved and amazed by its flavor, it simultaneously tells you the ancient history of this Yemen Mocha coffee.

Since the beginning of coffee history, Yemen coffee has been world-renowned, sharing the same coffee lineage as Ethiopia. It has completely preserved the ancient varieties that originated from Ethiopia, gradually developing into the distinctive coffee varieties of today, all belonging to the Arabica "small bean" species. Coffee beans from several regions near the capital Haraz, Bani Mattar (Mattari), and Al-Khaimah are collectively called "Sanani," with the main harvest period from October to December. Local farmers typically harvest by hand 3-4 times per year. In Yemeni tradition, dried coffee fruit shells and pulp are boiled to make a beverage called "Gishr." Cardamom or ginger are sometimes added to "Gishr" and boiled again to make "Qahwa," the most beloved local beverage.

Coffee Origins

Farmer: Small Holders (various small farmers)

Region: Haraazi

Country: Yemen

Farm Size: 2.8 Hectares

Altitude: 1,840-2,125 meters

Coffee Characteristics

Variety: Mainly Jaa'di, also Tuffahi, Dawairi, and Ismaili

Processing System: Traditional Natural (traditional Yemeni rooftop sun-drying)

Appearance: 15-16 screen size

Cupping Notes: Cupped at 60 seconds after first crack (Cinnamon roast level)

Aroma/Flavor: Strawberry, pineapple, cinnamon, clove, red wine, maple syrup, caramel

Acidity: Tannic acid, tartaric acid

Complexity & Other: Exuberant fruity wine aroma, velvety texture, chocolate aftertaste, prominent spicy notes

Yemen coffee has a unique and intense flavor due to its desert climate - dry air and scarce water sources. Coffee trees only grow in "wadis" (valleys) in Yemen's high-altitude mountainous regions (average elevation 1,000-2,500m), where farmland is carved out, and terraces are created on mountain slopes to plant coffee.

Except during the rainy season, the land typically appears completely dry. At first glance, this land might seem very barren, but the underground water sources beneath the riverbed miraculously cultivate excellent coffee fruits. The produced coffee beans are high-quality export products, hand-picked and processed using traditional natural sun-drying methods, with hulls removed by grinding stones. This creates a smooth, unique aromatic flavor profile with subtle acidity and strong aftertaste. It pairs well with Mandheling and Sumatran coffees in blends. Locals enjoy mixing Mocha with Mazur to make Turkish coffee. It is most suitable as an after-dinner coffee and is considered the finest among Mochas.

Processing Method: Traditional Natural Sun-Drying

Yemen represents the classic example of traditional natural coffee processing and is the world's only country that produces exclusively natural-processed coffee. This water-free traditional method has remained unchanged since the 17th century when Europe became fascinated with wild Mocha. This is related to Yemen's extremely dry climate - coffee is mainly grown in the central highlands, where annual rainfall is only 400-750mm, far below the optimal 1,500-2,000mm for Arabica coffee.

Due to the water-scarce environment, farmers have been unable to introduce more advanced washed processing methods. The wild aroma surpasses Harar coffee, making Yemen the best choice for experiencing traditional ancient coffee flavors.

In Yemen's central highlands, with their undulating and rugged mountains, small farmers mostly adopt fragmented planting methods - a few plants on steep slopes, dozens on terraces or cliffs, each with different soil conditions and microclimates, resulting in different aromatic components.

Yemen's natural sun-drying processing method is cruder than Ethiopia's. Coffee cherries are not picked when they turn red but are left to dry naturally on the branches until they become purplish-black and fall to the ground, where they are then collected. This differs from the refined sun-drying of Yirgacheffe or Sidamo, where red cherries are picked and spread on raised African beds. This is the main reason why Yemen's wild flavor is particularly strong.

Yemen's natural sun-drying process involves hand-harvesting fully ripe coffee beans, then immediately placing them in dedicated coffee drying grounds or on compacted earth front yards to sun-dry. During the drying period, similar to drying rice in Taiwan, wooden rakes are used to turn the beans to ensure even drying. After approximately twenty days of drying, the outer pulp and skin are removed to extract the coffee beans. Yemen coffee is rich, complex, wild, full-bodied, with strong fermentation notes and low acidity characteristics. Additionally, Yemen coffee often contains an unpredictable factor (timing of seasonal rainfall) that makes it elusive. Calling it the world's most special coffee is no exaggeration.

Flavor Profile

An unforgettable subtle floral aroma, immediately followed by rich cocoa fragrance. The rich flavor in the mouth becomes sweeter the longer it stays. As the oldest coffee, its pure cocoa flavor and floral aroma are prominent, with hazelnut and maple-like sweetness that equate it to premium chocolate. The irreplaceable nature of this ancient coffee flavor has made Mocha beloved by coffee enthusiasts worldwide.

FrontStreet Coffee's Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R440 grinder setting 3.5

Brewing Technique: Coffee-to-water ratio 1:15, using 15g of coffee. First pour: 25g of water for 25-second bloom. Second pour: up to 120g, then pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g total. Total 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 the V60 has many ribs and drains quickly, pausing during pouring helps extend the extraction time.

Important Notice :

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