How to drink Harald Coffee _ introduction to the main flavor of African Manning-Harald coffee

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Does everyone still know the story of the shepherd who originated from coffee? Once upon a time, there was a town in southern Ethiopia called Kafa, where there were some red fruits. When a shepherd was herding the sheep, he found that the sheep was so excited after eating the fruit that he even jumped up happily; then he picked it and tasted it, then felt tired and refreshed, and the pulse came back. So this kind of fruit is picked and cooked locally and drunk as refreshing food, which is called "Kafa" and then spread all over the world as "coffee".

This story also shows that Ethiopia is the hometown of coffee. Ethiopia, as the origin of coffee and the cradle of native varieties, has Harald in addition to the famous Yega Sidamo, Gemma producing areas and so on. Yega Snow Coffee and Sidama must be household names for coffee. So this time I will talk to you about Harald and study by the way.

● Harald (Harar), located in the eastern part of Ethiopia, is an ancient city with a long history. It was once the capital of ancient Ethiopia and one of the four holy cities of Islam. It has the altitude of high-quality Arabica and is one of the highest coffee-producing areas in Ethiopia. Because Ethiopia has unique natural conditions in terms of altitude, climate and environment, there is no need to elaborate on how good the Harald coffee growing environment is. It is worth mentioning that the Montenegro region of Harald is still one of the regions in the world with wild coffee, which is auctioned in London every year.

● Harald is not only one of the fine sun-tanned coffee in the world, known as "coffee in the wilderness", but more like a beautiful legend. At a time when the means of transport were still underdeveloped, especially when horses were the main means of transportation, high-quality thoroughbred horses became the goal that people pursued and aspired to. At this time, Essex Harald had the best thoroughbred horses in the world. So they initially classified the coffee grade as "quality coffee is as important as horses of purebred blood."

So we see that the bags of raw Harald coffee beans are still printed with pictures of horses, and this traditional packaging has been maintained to this day.

● is just like human appearance. Although the raw beans of Harald are slightly ugly and uneven, its flavor is just like the Yemeni mocha. It is also a "pure handmade" coffee.

Harald coffee beans are usually divided into three types: long bean Harar, short bean Harald and single bean Harald. Among them, long bean Harar is the most popular, growing in areas ranging from 900m above sea level in the Darolebu plain to 2700 m in the highland mountain range of Chercher in eastern Ethiopia. The fruit is full and long, with moderate acidity and a typical mocha flavor. The quality is also the best, the coffee bean shape is slightly longer, has a strong wine aroma, obvious sour taste, and the taste is thick and full-bodied, with wild flavor and rich taste of red wine fermentation. The taste is very aggressive and ready to beat your taste buds, it can be said that a cup of Harald coffee can definitely bring you a primitive experience you have never had before. Therefore, Harald also has the reputation of "African Manning".

● can choose shallow roasting when roasting Ethiopian Harald coffee, which can maximize the fruity aroma of the coffee. If the roasting degree is deepened, the fruity flavor will be reduced and the spicy flavor will be more obvious. On the other hand, the moderately baked Harald baked by Brother Bird has a moderate acidity, roasted walnut aroma and jujube sweetness, with some cherry and Chinese fir flavors and a fermented finish of red wine in the mouth.

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