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Mokha (Arabic: المُخا, romanized: al-Mukhā), also spelled Mocha, or Mukha, [1] is a port city on the Red Sea coast of Yemen. Until Aden and al Hudaydah eclipsed it in the 19th century, Mokha was the principal port for Yemen's capital, Sanaa. Long known for its coffee trade, the city gave its name to Mocha coffee. [2]
The name "mocha" is derived from the Yemeni port of Mokha, which was a port well-known for its coffee trade from the 15th to 17th century, [4] and where small quantities of fine coffee grown in the hills nearby was exported. [5]
Mocha/Caffè mocha and Moka coffee, after the port city of Mocha in Yemen; Mustang Coffee after the Mustang region of Nepal; Thai iced coffee — Thailand; Tenom coffee, after the town of Tenom, Sabah, northern Borneo, Malaysia; Café Touba after the city of Touba, Senegal; Turkish coffee — Turkey; Vietnamese iced coffee — Vietnam
The Mokha Port is located in Mocha city, about 100 km west of Taiz and is 75 km away from Bab-el-Mandeb at the Red Sea coast. [2] The port locates at the latitude 13/19º to the north of the equator and at the longitude 04/43º east of Greenwich line.
Al Makha District (Arabic: مديرية المخا) is a district of the Taiz Governorate, Yemen. As of 2003, the district had a population of 18,155 inhabitants. [ 1 ] The capital lies at Mocha .
Yemen portal; The city is the administrative division which falls under the division of the directorate in the urban, which is the centre of the provinces and the centre of districts as well as every urban population with a population of (5,000) or more people and a basic service or more available.
The name "Mocha" comes from the port of Mocha (al-Mukhā) through which most Yemeni coffee was exported before the 20th century. [2] As of 1911, the export market had mostly moved to Aden and Hodeida. [3] The current central market for Yemeni coffee is at Bayt al-Faqih, about 140 km north of Mocha. [4]
Arabic coffee reading (Arabic: قراءة الفنجان, romanized: qirāʾat al-finjān), is similar to tea-leaf reading; the client is asked to consume strong fresh Arabic coffee leaving approximately a teaspoon of liquid in the cup. The cup is then inverted onto a saucer to allowing the residual liquid to drain away and dry up.