Yemeni mocha coffee Shannani features introduction to introduce you to Yemeni coffee

Country: Yemen

Producing area: Sonani

Name of farm: small producing area group

Grade: naturally dried Arabica beans, no regulatory body, no grading system

Altitude: 1650 m

Certification: without certification, all coffee is grown organically in accordance with the ancient method, and pesticides containing chemicals are not used.

Varieties: 10 special native mocha species are mainly Jaa'di,Taffahi and Dawairi.

Treatment: African (sun drying) viaduct drying

Harvest time: the harvest period of major crops is from October to December, and the second harvest is April in some producing areas.

Aroma / flavor: banana, spices, cinnamon, cloves, bergamot, maple syrup, longan, chocolate

Acid value: citrus, plum, cherry, tartaric acid

Complexity: rose perfume, fresh milk-like taste mellow, caramel sweet, long-lasting fruit wine

It is not easy to grow coffee in Yemen. Most farmland grows Qat grass, which is said to have a mild and refreshing effect. This plant absorbs water from the ground and breaks the underground aquifer. Growing coffee is not the same as hoping that some changes can be made to stop farmers from growing cat grass.

But Qat's profit is tens of times that of coffee, and coffee beans can only be persuaded by the government to keep a small area under Qat. Maybe this leaves more room for imagination.

Yemeni Sanani is located in the capital area, where coffee is grown on terraces. There is no data to verify the wild varieties. Shannani's biggest feature is raw beans with a fermented wine aroma, which is not found in other countries after being calm and full of fermented wine.