The coffee is native to Ethiopia, where it was discovered growing wild, in the 9th century. Ethiopian coffee is considered to be the purest coffee in the world and it is cultivated at altitudes between 1000-2000 m. Much of the harvest remains unpicked because of the inaccessible roads. Ethiopian coffee is dry-processed, due to severe water restrictions.
Kenya produces some of the finest varieties of Arabica coffee grown at high altitudes. The cup of coffee thus obtained has a pronounced acidity, subtle fruit notes and is energizing. The coffee from Kenya constantly occupies one of the top places of the award-winning coffee varieties.
In Yemen, Mocha coffee is always described as having a distinct taste and texture, just like a fine wine. It is always rich and chocolaty. In this case, the term “Mocha” has nothing to do with the variety of coffee bean or aroma, but rather with the port where it was embarked, historically speaking.
On the way to Indonesia, surrounding Cape of Good Hope, Dutch seafarers, routinely visited Mocha port where they could take loads of coffee. Coffee reached Java as a result of these trips. This is where this blend of coffee, from the coffee industry Moka / Mocca / Mocha-Java, originated from. The best coffee in Yemen is balanced and creamy, offering a coffee so special that inspires brand loyalty to all those who consume it.
