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Yemeni Coffee Mocha Sanani | Yemen Mocha Sanani
The coffee produced in Sanani, the capital of Yemen, is grown in a high temperature and dry climate at an altitude of about 1000m ∼ 1300m. Varieties include iron pickup and bourbon, Yemeni coffee is mostly processed by natural drying, with rich sweetness and sour taste of fine red wine. The Sanani coffee harvested between November and December has a mild and well-balanced taste and aroma and is a premium coffee.
Flavor characteristics: Aroma | Flavor | Acidity | Sweetness | Body | Aftertaste Roasting Point: Light | Cinamon | Medium | High | City | Fullcity | French | Italian Variety: Typica, BourbonProcessing Method: Natural Species: Arabica Flavor: sweetness, fruits,spice, Deep, Earthy, Chocolate, wine
Summary: countries at the entrance to the Red Sea on the southwest coast of the Arabian Peninsula
Capital: Sana'a (Sanaa)
Language: Arabic
Climate: high temperature climate, monsoon climate, temperate climate
Religion: Sunni Islam 53%, Shiite Islam 46.9%
Production area: Mattari, San'ani,Hirazi/Harasi, Haimi, Saihi, Ismaili, Sharasi, Dhamari, Rimy
Production varieties: Typica, Bourbon, Other Indiginous Varieties
Harvest time: October ∼ February
Planting height: 1000m ∼ 3000m
Grade: Nbig A
Processing method: Natural Dry-Process
Features: Deep, Earthy,Complex and Pungent, Rustic sweetness, fruits, spice
Yemeni Coffee-Mokasanani-brewing Analysis
Hand punch reference
Stew with V60 filter cup, 15 grams of powder and 30 grams of water for 35 seconds, extract at 89-90 degrees Celsius, 1:15, grind small Fuji 3.5 in medium and fine, cut off water in 140ml for the second time, and then slowly inject water until the water drops, the speed is uniform, the water level should not be too high, inject water again until 225ml stops, extraction time 2:00 seconds--
When brewing, it quickly brings out the attractive aroma of fruit and spices, and feels the chocolate and creamy texture after the entrance.
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