Yemen

From the historic port of Moca (al- Makha), the coffee of Yemen reached other countries, and from that name comes the word "moca." Today it produces little and its lots are few.

The cafes grow between 1,500 and 2,500 m. The harvest goes from October to February. The process is natural: the whole cherry dries into the sun, often on the rooftops of the houses.

The cup is unique: wine, dried fruit, spices and chocolate, with dense body and something wild.

• Haraz: between 2,200 and 2,500 m, the most famous area.
• Bani Matar, Hayma and Bani Ismail: other reference regions.

According to the most repeated history, the Typica that came to Java and, from there, to the rest of the world also emerged from Yemen.

Take it out in French press, AeroPress or a single-source espresso with your city +. And if you're curious about the story, mix it with a Java: so you can reprint the historic Moca- Java mix.