Introduction to the flavor characteristics of Ethiopian coffee bean-Harald coffee

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Ethiopia has always been regarded as the birthplace of coffee. When you understand the local way of handling coffee, you can probably understand that this imperial status is well-deserved. Even under the worst production conditions, coffee trees are blocked by other crops, the vast majority of farmers will still insist on not using agrochemicals. Only in some coffee industries operated by the government in the southwest of the country, a small amount of agrochemicals may appear in wet-treated coffee. However, Harar (Harald) and Yirgacheffe (Yega Xuefei), who are known as "garden coffee", are still exceptions, because coffee is always produced in small quantities by individual farmers in the traditional way.

Ethiopian coffee area

Most of the wet-treated coffee on the market comes from Sidamo, H é rr Coffee, Kaffa, and the unique combination of these regions gives Ethiopia an irreplaceable flavor. However, most people may not be able to figure out the differences between products when buying coffee, on the grounds that products will only be labeled as Ethiopian native species. In fact, it represents the rare combination of SL28, SL38, Catuai, Geisha and Typica. The reason why Ethiopian farmers do not specify the name of the variety is to prevent the loss of varieties overseas, just as Rosa coffee was carried forward by Panamanians. Of course, they may not be able to identify the varieties planted because their production is too extensive.

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. Lahore coffee has a mixed flavor with mellow, moderate or mild acidity, and most importantly, it has 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 fermented red wine flavor, it is not too much to say that it is the best coffee in the world, but the lack of brand and poor packaging are unknown to the world.

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