وهاهنا أضيف لكم مشاركتي ببعض الصور عن اليمن وهذه الخريطه للجمهوريه اليمنيه. Technically, Yemen is on the Asian continent (on the Arabian Peninsula) although it is really just a stone's throw from Africa, across the Red Sea and the Gulf of Aden. For coffee reasons, and since there is no other "Arabian" coffee, we put it in the family of tastes that are North African. Now, what is Mokha? It is the port city that Yemeni coffee ships from! It has nothing to do with chocolate. Why is the coffee called Mokha? Because in the coffee trade it was too complicated to name all the little sub-regions where the coffee is actually grown, even though they do produce notably different coffees in terms of the cup. Many of the dry-process Ethiopian coffees will also call themselves Moka: Moka Harar etc. ...I believe to associate themselves with the taste profile they share with Yemens. How the heck do you spell Mokha? Well, it is spelled usually Mocca or Mocha or Moka ...but in fact the most correct spelling is the one you will never see: Mokha, which is the truest to Arabic spelling. I am trying to use it, but you will see I lapse, or in fact want to indicate also the way I am seeing it spelled on the burlap bag. Lastly, let me say that Yemeni are one of the most distinct and prized coffees in the world, but this is what we call a "wild" or natural cup ...Earthy, complex, pungent ---to some it may be strange and bitter. Either way, do yourself a favor and try it sometime.( You can see by our selection I am a fan of this unusual coffee) ... And don't blame me if you become addicted! A post 9/11 note: I have heard that Yemen coffee sales in the US are down as a reaction to terrorism, but I consider that a prejudiced, ignorant response. The fact that the people of Yemen and other countries do not share the benefits of global trade as equals with western nations is part of the problem, and refusing to buy products from countries (who in both their trade and politics have shown they do not support terrorism) only exasperates the problem further. If you want this wonderful, true arabic coffee, have the courage to buy it. Coffee Farms: 330,000 Harvest Times: December and April Coffee Workers: 1,530,000 Processing; Grading: Natural, locally dry-processed arabica; No regulatory agency, no grading Shading: Wild growth, yes: N/A, Coffee grown on terraces Certified Organic: None certified: all coffee grown organic by tradition Major Coffee Growing Regions: Mattari (from Bani Matar), San'ani (from San'a), Hirazi (from Hiraz), Dhamari (from Dhamar), Rimy (from Raimi or Rayma) Rank in Production:: 10th in Asia 46th in World Botanical Cultivars: Typica, Bourbon, and 10 unique local varietals including Mattari Introduced: 6th Century or earlier: Introduced from Harar region of Ethiopia where coffea arabica grows wild. Yemen was the first site of coffee cultivation outside Ethiopia General Yemen Roasting Tips: These coffees are very high-grown and need to be roasted slightly longer than other arabica coffees. This is a dry-processed natural coffee, and the roast color will be uneven from bean to bean ...but we judge coffee by the "cup quality," not visual appearances: don't be an "eye-cupper". Some Yemeni coffees are very small in screen size, which might cause problems in the Alpenrost. Yemeni coffee really develops its flavors over the first 2 days after roasting, especially the body/mouthfeel. Ideally, try to wait 24-48 hours before brewing. PLEASE NOTE: Since this is a hand prepped coffee dried in the sun - watch out for rocks! There can be small stones and dirt clods in the coffee that you need to cull out before roasting and definitely before grinding as these can jam a grinder. (In wet processed coffees the stones fall out in the water channel but in dry processed coffees, small stones can escape detection and make it all the way through to the final bag.) Expect uneven roast colors from Yemeni coffees, just as with the dry-processed Ethiopian coffees.