World famous Coffee Tour: Harald Moka, Ethiopia (part I)

Ethiopia Harar Mokha

[Quality Rating]: DP Grade 4

medium Roast or City Roast

[Level: Excellent]

[Particles]: ★ Full

[Acidity]: ★ ★★ Slightly sour, with dark chocolate aftertaste

[Balance] ★ ★★★ Very stable

[Flavor]: Very unique, delicate and rich in taste, with fruit flavor and wild wine fragrance.

[Coffee producing area]: Darolebu Plain Eastern Highlands Mountains Sheikh (Chercher) area

[Raw Bean Treatment]: Sun-drying method

Ethiopia is the origin of coffee. Once upon a time, there was a town in southern Ethiopia called Kafa, where some red fruits grew. Shepherds found that sheep were excited after eating this fruit, so they picked it and tasted it. Therefore, this fruit was picked and cooked by local monks as a refreshing food for night prayer, which was called "kafa". It was then spread around the world and called "coffee." The legend of how coffee was grown and how coffee culture spread across the globe has become one of the greatest and most romantic stories in history. The Ethiopian desert shepherds discovered what they called "devil beans," and they experimented with chewing coffee beans and brewing coffee in water. This custom was blown up by Ethiopia and the expedition to Arabia, and soon became a worldwide drink. To this day, whenever coffee is mentioned, Ethiopians proudly say,"Coffee is our gift to the world."

Ethiopian coffee is known as the coffee of the wilderness, and a cup of Ethiopian coffee can give you an original experience you've never had before. Ethiopia is blessed with natural conditions for growing all conceivable varieties of coffee. The most famous of these is Ethiopian Harar coffee, which has a blend of flavors, full-bodied taste, moderate or mild acidity, and most importantly, it has almost the lowest caffeine content, about 1.13%. It is also a very special coffee with a very aggressive taste, ready to defeat your taste buds and make you unforgettable.

Ethiopian coffee is mostly produced in the plateau above 2000 meters above sea level. The major producing areas include Djimmah, Gimbi, Yirgacheffe, Sidamo and Harar. Because of the soil conditions, climatic conditions and altitudes above 2000 meters in these areas, the ideal environment for the growth of coffee crops has been created. The Black Hills region of Harald is the only place in the world where wild coffee is available, and wild coffee is auctioned off in London every year.

The first taste of Ethiopian coffee, fine smell, mellow with a touch of wine, smack a small mouth, mellow taste immediately makes people energetic. This is typical mocha coffee with a medium acid. All in all, Ethiopian coffee has a wild flavor and a rich taste of red wine fermentation. It is not an exaggeration to say that it is the best coffee in the world, but it lacks brand and packaging and is not known to the world.

Harald's original style

Harald coffee is a very special coffee, its taste is very aggressive, ready to defeat your taste buds, a cup of Ethiopian Harald coffee can bring you never had the original experience.

Ethiopia is the first country in the world to grow coffee and maintain the oldest coffee culture. It is still usually small-scale family grown and maintains very traditional and ancient coffee growing techniques and methods, so pesticides and other chemical fertilizers are absolutely not used, so Ethiopian coffee, like Yemeni mocha coffee, is the best choice for those who love nature.

As early as the 6th century, Ethiopian people began to chew coffee and spices together, most commonly for hunting people to wrap coffee in bacon as the best dry food, so that they could both eat and hunt. So chewing coffee survives as an Ethiopian tradition. By the mid-13th century, Ethiopia was already using the pan as a coffee roasting tool, leading the development of coffee culture.

Harar is an ancient city with a long history and one of the four holy cities of Islam. Harar was the historical capital of Ethiopia. In an era when transportation was underdeveloped, especially horses as the main means of transportation, high-quality thoroughbreds became the goal of people's pursuit and aspiration, and at this time Harar Ethiopia had the best Arabian thoroughbreds in the world, so their initial classification of coffee was "good coffee is as important as thoroughbred horses." So we see Harald beans in bags that still have pictures of horses on them. The appearance and taste of Harald coffee itself can be seen as a high grade.

Harar coffee is grown in areas ranging from the Darolebu plains at an altitude of 900 meters to the Chercher mountains in the Eastern Highlands of Ethiopia at an altitude of 2700 meters. These mountains do provide unique characteristics to these perennial coffee beans: full, elongated fruit, moderate acidity, and typical mocha flavor. Harald coffee is the world's leading quality coffee; although the variety is produced abroad, it gives people a warm feeling, smooth and smooth taste, giving people the rich taste of real mocha coffee.

In the east, near Harrar, the ancient capital, mocha (Harrar,Harari,Harer or Harar) is still produced by the traditional drying method at an altitude of about 2,000 meters above sea level. Harald has a medium texture with a fruity, wine-like flavor, good harald wildness and the best yeomen mocha equivalent. Dried beans from other regions, such as Gimbi or Ghimbi, Jima,Jimma or Djimah, and Sidamo, are equally wild and wine-like, but less rich and coarse. Washed mocha from West Kimby has the same acid as Harrah's, but packaged with a richer, more balanced feel and heavier texture. For washed beans from the south, such as Sidamo and Gemma, less wine acid is preserved and more tender lemon and flower flavors are substituted. The best of the best is produced in a small, higher area of Sidamonet called Yirgacheffe, which has a rich taste that brushes through the taste buds and leaves an endless aftertaste. The slightly sour taste is similar to Sumatra and moves downstream from the rich texture. In addition, it adds a unique soft floral fragrance, which is truly the only coffee in the world.

Ethiopia, located in East Africa, means "land inhabited by sun-tanned people" in ancient Greek. Ethiopia's unique cultural traditions, spectacular scenery, pleasant climate, rich flora and fauna, important monuments, hospitality and friendly people have made it one of the major tourist destinations in Africa. Ethiopia grows coffee in different climatic zones, so it has more than 140 farms, which produce fresh coffee all year round. The quality of Ethiopian coffee varies according to different altitudes and geographical ecological environments. Harar coffee from the South-East Highlands is typical mocha coffee with a rich aroma; Wollega coffee from the South-West has a rich fruity flavor; Limu coffee has a grape aroma and spice flavor; Sidamo coffee has a mild, rich aroma and sour fruit flavor; Yirgacheffe coffee has a floral flavor. Taste yeja sherry, chocolate and acidity are more intense, like lemon flying, with a trance of flowers.

Ethiopia is blessed with natural conditions for growing all conceivable varieties of coffee. Ethiopia's coffee beans are mainly grown as highland crops in areas with altitudes of 1100- 2300 meters above sea level, roughly distributed in southern Ethiopia. Deep, well drained soils, slightly acidic soils, lateritic soils, and soft loamy soils are suitable for coffee beans because they are rich in nutrients and have an adequate supply of humus. Rainfall is evenly distributed during the seven-month rainy season; fruit grows from flowering to fruiting and crops grow 900-2700 mm per year during the plant growth cycle, while temperatures fluctuate between 15 ° C and 24 ° C throughout the growth cycle.

95% of the bulk of coffee production is done by small shareholders, with an average yield of 561 kg/ha. For centuries, small shareholders of Ethiopian coffee farms have been producing a variety of high-quality coffee types. The secret to producing good coffee is that coffee farmers have developed a coffee culture under suitable conditions through generations of repeated learning of the coffee growing process, which mainly consists of farming methods using natural fertilizers, picking the reddest and fully ripe fruits and processing them in clean conditions. Ethiopian coffee varies in quality, nature, and variety due to differences in elevation, region, location, and even land type. Ethiopian coffee beans are unique due to their natural characteristics, including "size of coffee beans,""shape,""acidity,""quality,""flavor" and "aroma." These characteristics give Ethiopian coffee its unique natural qualities, and Ethiopia usually acts as a "coffee supermarket" for customers to choose from.

Ethiopia's total coffee production ranges from 200,000 to 250,000 tons per year. Today Ethiopia is one of the largest coffee producers in the world, ranking 14th in the world and 4th in Africa. Ethiopia now produces coffee not only for drinking, but for coffee lovers all over the world to enjoy. As the coffee industry continues to improve in quality and productivity, Ethiopia is now better able than ever to deliver high-quality coffee to even the most discerning and discriminating customers. Ethiopia hopes that coffee consumers around the world will share in Ethiopia's precious wealth.