Introduction to the cultivation of Harald Coffee varieties _ Harald Coffee Flavor, aroma, acidity

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The Harald coffee variety is a common variety in the Harald region of western Ethiopia, characterized by a strong tree species and a high yield of coffee; but it is easy to get sick.

[product name] Harald (Harar-4)

Ethiopia (Ethiopia)

Insolation

[baking] recommended baking degree: urban baking or deep urban baking

Medium to slightly sour, full taste, strong mocha flavor and iconic blueberry flavor

A general conventional variety of the Harald region of western Ethiopia characterized by strong tree species and high yield of coffee; but it is prone to disease. Raw beans are processed by drying, so they keep the original flavor of mocha and are wild.

Harald is the most complex and diverse coffee in Ethiopia, and different baking conditions will produce different tastes and flavors. Harald has a complex, full-bodied aroma, sometimes blueberry, medium-deep baking and chocolate. The acidity is fresh and palatable, the palate is mellow, it is unfinished, and the aftertaste is endless.

This is the birthplace of coffee, and this alone can be exciting. What's more, Ethiopian coffee is a highly respected boutique coffee.

● Ethiopian coffee is mostly grown on small farms or semi-wild, and produced by organic farmers, coupled with suitable altitude and precipitation to create a good quality of Ethiopian coffee.

The main coffee producing areas in Ethiopia are Harald, Kafa (it is said to be the place where coffee is found), Sidamo and so on. Today, I would like to share with you one of the famous products-Harald coffee.

Harald is an important city in Ethiopia, not only one of the four holy cities of Islam, but also the capital of Ethiopia, an ancient city with a long history. The Harald region has the most suitable altitude for Arabica coffee and is the highest coffee producer in Ethiopia. What makes Harald coffee so famous that it still has a large following even in the absence of brand packaging?

The beautiful aroma of ● Harald

This seems to be a common feature of African coffee. Clear or strong fruit aromas can be smelled in both Kenyan and Ethiopian coffee, just like being in a room full of fruit.

● Harald's mellow taste and subtle acidity

Harald coffee seems to be integrated into the whole history of Ethiopia, and you can feel the richness of the liquid flowing between the lips and teeth with a sip. The subtle acidity is just right, and it makes people feel full of meaning and endless aftertaste.

The long Rhyme and Beautiful Huigan of ● Harald

Harald coffee has a balanced taste and has no obvious characteristics, but the aftertaste of the coffee is very long and beautiful. After drinking, the aroma of coffee in the mouth will remain for a long time, making people indulge in the beautiful feeling of coffee for a long time, just as tasting history always does not want to return to reality too soon. Harald coffee will remind you of the legendary country of coffee and wonderful memories.

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