Ethiopian sun mocha Harald coffee individual coffee beans recommend Ethiopian coffee

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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. Nowadays, 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 producing area in Taiwan or the Sidamo producing area.

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 Sidamo's sun beans is impressive, but the taste is a little thinner.

Harald is the most important sun bean producing area in Ethiopia. Since 2008, when many amazing small estates in Sidamo have attracted the attention of the world, Harald sun beans seem to have disappeared in the coffee market, and people have lost confidence in Hala mocha. Negative comments such as insufficient 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.

Harald is a walled city in eastern Ethiopia, an ancient trade center and an important Islamic shrine (at its cultural peak in the 15th and 16th centuries), connecting East Africa and the Arabian Peninsula. To be sure, this is the first time coffee has been tasted by people outside the African continent, including Dhabhani, the elder Sufi who spread coffee to Yemen.

Harald is located too far to the east and is still some way from the Kingdom of Kaffa, where coffee originated in the west, so it is unlikely to be the birthplace of coffee. However, Harald's geographical location and importance as an economic and cultural center made it prominent in the earliest coffee transportation and trade, injecting a sense of historical solemnity into coffee.

Harald sun beans are long rice-shaped, beans of different sizes, color moisture content is not consistent, some missing corners and irregular beans, which is the source of Harald's strong, strange and complex flavor.

Shallow baking City (fragrance): deep and fermented blueberry fragrance, this baking stage can make the most different changes. You can make the acerbity of red wine become particularly prominent and rough 10 seconds earlier, 20 seconds earlier, and it can also make the sour decoration become mild and smooth, with cheese unusual game most attractive, which reminds people of a lot of flavors but not in place. This is interesting, and the fragrance of aftertaste is very conspicuous. It's great to take a sip of coffee, seal the mouth of the cup with your hand for a few seconds and inhale a full cup of flowers.

Re-baking (general C): the main reason for doing this baking degree is to get the aroma of cocoa chocolate, the sweetness of caramel cake, mellow, round and pure taste, coffee brewing to spread the aroma of chocolate to enjoy the atmosphere of sweet, coffee cooled and slowly taste chocolate soft and mellow.