How do you drink Ethiopian Harald coffee, one of the three largest coffees in the world? Harar, is the coffee good?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Ethiopian coffee is mostly produced in the plateau above 2000 meters above sea level, with large producing areas such as Gima, Gamby, Yeerqifa, Sidamo and Harald. Among them, the Montenegro region of Harald is still the only place in the world with wild coffee, which is auctioned in London every year at an astonishingly high price.

Harald, located in eastern Ethiopia, is an ancient city with a long history and one of the four holy cities of Islam, where coffee beans are usually divided into three types: long bean Harar, short bean Harald and single bean Harald. Among them, long bean Harar is the most popular and of the best quality. this kind of coffee is full-bodied, full-bodied, sour and full-bodied.

Harald coffee is called "wild rose" and belongs to "pure handmade" coffee. Harald coffee has a mixed flavor with a mellow, moderate or mild acidity and, most importantly, the lowest caffeine content, about 1.13%. Harald coffee is also a very special kind of coffee, its taste is very aggressive, ready to defeat your taste buds, it is hard to forget. The earthy smell of Harald coffee is unique to dry coffee and is why some people love it while others reject it. However, due to the different processing methods after picking coffee, the taste of Ethiopian Harald coffee is also different, some are full-bodied, low-mellow and have a strong wine flavor, while others are fragrant, lubricated and slightly fruity.

Harald coffee has a wild flavor and a fermented red wine flavor.

It is not too much to say that it is the best coffee in the world, but it is unknown to the world because of its lack of brand and poor packaging.

Although Esselbiya is the first country in the world to grow coffee and maintain the oldest coffee culture, it is usually grown by small families and maintains very traditional and ancient coffee cultivation techniques and methods. therefore, pesticides and other chemical fertilizers will never be used. Therefore, Esselbiya coffee, like Yemeni mocha coffee, is the best choice for those who advocate nature.

Harar coffee is extremely strong. A good Harar coffee should have a fruity flavor (blueberry or apricot), as well as jasmine, maple, leather, and some spice. In other words, good Harar coffee beans smell like being in an Arab bazaar. Harar coffee tastes like chocolate and some kind of fruit wine. But this coffee is so diverse that it varies not only from year to year, but also from bag to bag. In one year, the harvest may have the smell of blueberries, but the next year it will disappear completely; in one year, it may be more like refreshing tea, and the next year it may be more strongly choking. Harar is a kind of natural wild coffee, which is dried naturally. MAO is an excellent importer of Ethiopian coffee. The coffee beans exported at the end of February this year lack the taste of tropical fruit and are different from previous samples. In short, the quality of this artificially processed coffee is not stable, but because it tastes good, I am willing to accept a little change. The aroma of this kind of coffee beans is also perfect. Although Harar coffee is not mellow enough, its taste is still irresistible. Coffee also has the sweetness of black sugar, a bit like dried figs, and the smell of cardamom against a soil background.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com