How to bake Harald coffee beans in the sun. Which tastes better, Hara Coffee or Yega Chuefei?

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When it comes to African coffee, everyone is all too familiar with Yega Xuefei, with bright acidity-rich flowers blooming in the mouth. It is a model of washing Ethiopia. What I would like to share with you today is Harald, another boutique producing area in Ethiopia.

Hara is an ancient city in eastern Ethiopia, but the urban area does not grow coffee. The so-called Harald coffee refers to coffee produced in the Hararghe Highlands of the Great Hara region. Because the average annual rainfall is only 1000 mm, it is drier and cooler than the Sidamo and Kafa forests. In flavor, the coffee in E.Hararghe is cleaner than that in W.araghe, which should be related to the fact that farmers on the East side are used to selling dried fruit as clean raw beans after removing the hard rind and seed shell.

● Harald Coffee is famous for its "miscellaneous fragrance", which is typical of the ancient morning flavor. She ranks side by side with Yega Xuefei as the "double star" of Ethiopia. If Hara's defective beans are picked clean, it is easy to drink berry aromas with slightly pleasant fermented aromas.

The international auction price of Hara has always been higher than that of Yega Xuefei, which has something to do with Saudi Arabia's preference for Hara's "miscellaneous incense".

It is a matter of opinion as to whether "Yejiaxuefei" is good or "Hara" is good. In principle, those who like clean and tasteless gluttons can choose the former, and those who prefer the larger amplitude of the taste spectrum can choose the latter.

● Harald (Harar) is 1600 meters above sea level, and the Harald Heights in eastern Ethiopia is one of the highest elevation areas for human coffee cultivation (some even claim to be as high as 2000 Murray 2,700 meters).

Across the Gulf of Aden, overlooking the two ports of Moka and Aden in Yemen.

For centuries, Harald coffee farmers, using camels, donkeys or horse-drawn carriages, risked being besieged by hyenas to the downhill port of Djibouti, and then shipped them to the Yemeni port of Moka for European countries.

The history of ● Harald is much older than that of Yejasuffe, and its soil, water, climate, treatment methods and flavor are also different from those of Yejasuffe. Harald is a dry and cool climate, the most suitable for sun treatment, the flavor is similar to the Yemeni mocha across the bay, so Harald is also known as Harald mocha.

The beans of Harald coffee are mostly long-bodied beans, which are obviously different from the short round beans of Yega Schiffe.

Harald completely uses the sun treatment method, that is, look at the sky to eat, if the sun drying period of continuous rain, resulting in moisture return to mildew, there will be moldy smell.

And unlike the washing method, the sun method needs to go through many manual and machine screening procedures, which all depends on the eyesight of the employees to pick out the unripe beans, and it should be done when there is a shortage of hands, and the imprecise production process is the main reason for the decline in Harald's quality.

● although the variability of sun beans is much higher than that of water-washed beans, it is fortunate to buy high-quality Harald coffee sun beans, no matter how expensive it is: strong sun fruit aromas, citrus sweet blueberry sour, mango, cloves, cinnamon, and even slightly leather and slightly earthy aromas. The mellow degree of Harald is better than that of washed Yega Chet. It has a moderate sour taste and a slightly chocolate finish. Although the overall flavor is not as clean as Yega Chet, it is not messy. This is the so-called Harald flavor, which is suitable for both deep and shallow cultivation.

Personally, I prefer to bake until the beginning of the second explosion, and the unique fruit flavor of the sun is stronger. If I prefer the sour aroma of blueberries, I can't expect the same quality every year.

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