Introduction and description of flavor and taste characteristics of sun-cured coffee beans in Haramasala region of Ethiopia

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Ethiopia is the country where coffee was first discovered, and it is still the most important producing country and the best in terms of coffee quality and output. Coffee is mostly traditional Arabica species, with an annual output of about 350000 tons and more than 70% of which are exported to countries around the world. About 15 million people in the country are engaged in coffee-related industries, and more than 90% of the farms or cooperatives are planted in small areas. Crops produced in Ethiopia after 2008, including wheat, corn, sesame coffee, etc., were fully introduced into the ECX trading system (Ethiopian Commodity Exchange) to replace the existing auction and export methods, by coffee farmers or cooperatives, sending coffee to ECX centralized warehouses, beans of the same grade and producing areas will be mixed together and auctioned directly. You will not know which farmers or cooperative producing areas produce it. In fact, this practice has no effect on output and quality, and it is easier to tell the quality of coffee by price. What is triggered is that intermediate traders cannot freely track their satisfactory profits [low price and high quality] so that consumers will know more clearly, because they will be taxed heavily if they do not pass the ECX trading system. Now more than 90% are through this trading system, but for buyers of boutique coffee ECX trading system is not a good thing, so from 2010 Ethiopia launched the DST (Direct Specialty Trade) system, DST system is an irregular Ethiopian auction, only through the SCAA cup test standard of more than 80 points of boutique coffee specialty coffee can hang up their own farm or cooperative name with foreign raw bean traders trade.

In Ethiopia, sun-dried beans will be distinguished by adding 3 and 4 after the name (with a higher quality of 3). After the coffee cherry is harvested, the peel and pulp will be dried in the bean drying farm immediately until the coffee is dried to 16% moisture, then dried in a dryer to achieve the same ​​ water content, and then wrapped in parchment or sheepskin to rub softly repeatedly until the surface mucosa is removed, polishing and drying this is the process of sun-dried beans.

Hara has been out of sight in the coffee market for some time, but it hasn't worn off our impression of his untidy fermented sun beans. Sun beans from Haramasala area were finally introduced in 2014!

Hara is located in the eastern highland of Ethiopia, Shanghai is 2000 meters high, the soil is fertile volcanic dark reddish brown soil. This area is dominated by sun-dried beans, and sun-cured coffee is the most basic way to deal with it and complies with the local relationship that it is not easy to get water at high altitude.

After harvest, the coffee is placed directly on the bean drying farm, allowing the sweetness and aroma of the soil to be absorbed by the beans. And sun beans are much more difficult to take care of than washed beans, because they are easily moldy if they are careless or not ventilated, and they are too dry and difficult to separate coffee beans.

Property Characteristics: farm characteristics

Name name: Harar, Eastern Hirna Hara

Region producing area: Marsala Masala

Country countries: Ethiopia Ethiopia

Grade level: G4

Altitude: over 2000,2400m

Harvest period harvest time: January to February every year

Soil Type soil properties: PH5.2~6.2 red brown laterite

Coffee Characteristics: coffee characteristics

Variety variety: heirloom cultivars traditional native species of Yega

Processing System treatment: Unwashed solarization

Appearance appearance: Longberry long rice-shaped 16-18-mesh

Overall style attributes: fermented wine, strong taste, finish full of Middle Eastern dried meat aroma