What are the brands of Ethiopian coffee? is Harald coffee harar coffee good?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Ethiopia is currently the country with the fastest coffee production and development. Different producing areas not only make coffee different in processing methods, but also make aroma and taste different due to different processing methods, which often makes people feel wrong. For example, Yejiashev's sun-dried beans and Sidama's sun-dried beans have different aromas. Yejiashev's sun-dried beans have a higher moisture content, coffee beans account for the majority of small particles, the aroma is low and stable, and the taste is thicker. Sidamo's sun-baked beans have an impressive strawberry aroma, but a thin texture.

Harrar, Ethiopia's most important sun-bean growing region, seems to have disappeared from the coffee market since 2008, when Sidamo sun-beans attracted attention with their many stunning small estates, and Harrar mocha, by contrast, lost its focus. But hala beans exude a low-key but fermented blueberry wine and unpredictable aroma, and coffee fans will miss their first love after a while.

Hara sun-baked beans are long rice-shaped beans, beans of different sizes and colors, moisture content is not consistent, there are some missing corners and irregular beans, which is the source of strong and strange flavor of Hara.

Deep and rich fermented blueberry aromas, with red wine acidity especially prominent coarse, lingering flower aroma is very conspicuous.

Harrar, Ethiopia's most important sun-bean growing region, seems to have disappeared from the coffee market since 2008, when Sidamo sun-beans attracted attention with their many stunning small estates, and Harrar mocha, by contrast, lost its focus. But hala beans exude a low-key but fermented blueberry wine and unpredictable aroma, and coffee fans will miss their first love after a while.

Hara sun-baked beans are long rice-shaped beans, beans of different sizes and colors, moisture content is not consistent, there are some missing corners and irregular beans, which is the source of strong and strange flavor of Hara.

Deep and rich fermented blueberry aromas, with red wine acidity especially prominent coarse, lingering flower aroma is very conspicuous.

solarization

Properly processed, naturally processed coffee beans have fruity flavours and vinous acidity, intense sweetness and fresh fruit salad flavours. Hami melons, cherries, grapes, limes, green apples and even peaches can all be tasted naturally in Ethiopian coffee. The heavier texture is usually honeyed, velvety and soft, but with a little bit of natural color. However, the flavor of coffee beans can be destroyed if not handled properly, and drying is probably the decisive part.

The coffee produced by washing method can combine elegance, mystery and delicacy, while the coffee produced by natural treatment has wild and charming fruit flavor. Subtle floral, herbal and lemon flavors are all characteristics that cannot be touched by outside coffee. Generally speaking, bergamot, jasmine and blueberry will be vividly reflected in the aftertaste.

However, in the past decade, the coffee industry has undergone many changes, and the technical principles applied in wet processing have gradually been extended to natural processing, making the quality of coffee beans more stable under natural processing. There is a growing number of institutions supporting equal trade, opportunities for cross-border cooperation continue to increase, and more projects are launched, which in turn encourages progress in technical support. Coupled with the growing importance of specialty coffee in recent years, Ethiopia's position on the international stage seems to continue to flourish.

END