Ethiopian coffee variety-Hara mocha coffee introduction Hara sun coffee beans how to drink?

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Ethiopia is the country where coffee was first discovered. Today, there is still a lot of wild coffee picked and used by farmers in the virgin forest. Ethiopia is a country with poverty, drought and civil war. However, it is still the most important coffee producer in terms of coffee quality and output. Ethiopian coffee can be divided into two treatments. Natural washing treatment II. Natural sun treatment. Today, every cooperative or even a small coffee farm in Ethiopia produces coffee beans of the above two treatments at the same time, such as the well-known Yegashev or Sidamo province.

For coffee beans washed with water, the consistency of fragrance, temperature, softness and low-key flavor of citric acid is high, while the coffee beans of sunburn method have strong aroma, weak and inconspicuous citric acid flavor, complex and changeable flavor, and flower or fruit fragrance is good.

Ethiopia is currently the country with the fastest production and development of coffee. Different producing areas not only make coffee different in terms of treatment, but also make aroma and taste different due to different processing methods, which often give people the wrong impression. For example, the aroma of Yegashev's sun-dried beans is different from that of Sidamo's sun-dried beans. Yegashev's sun-dried beans have a higher moisture content, coffee beans account for the majority of small grains, the aroma is low and stable, and the taste is thicker. The strong strawberry aroma of the sun beans in Sidamo is impressive, but the taste is thin.

Harrar is the most important sun bean producing area in Ethiopia. Since the emergence of many amazing small estates in Sidamo in 2008, Harari beans seem to have disappeared in the coffee market, and people have lost confidence in Halamoka. Negative comments such as lack of aroma, lack of wild and changeable aroma, and lack of obvious characteristics have followed. However, after a while coffee fans will still miss their first lover with a low-key but fermented blueberry wine and unpredictable aroma.

Hara sun-dried beans are long rice-shaped, with different sizes, colors and moisture content, and some lack corners and irregular beans, which is the source of Hara's strong, strange and complex flavor.

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.

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