The difference between sun-drying and washing of Harald coffee beans _ "Wild Rose" Harald coffee quality such as

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Ethiopia has unique natural conditions suitable for growing all imaginable varieties of coffee. One of the most famous Ethiopian Harald, Harald is located in eastern Ethiopia, Harald is an ancient city with a long history, but also one of the four holy cities of Islam. The Harald region has the best altitude for Arabica coffee and is the highest coffee producer in Ethiopia. Harald coffee has a mixed flavor, mellow taste, moderate or mild acidity, and most importantly, it has almost the lowest caffeine content, about 1.13%. It is also a very special kind of coffee, and its taste is very aggressive. Ready to beat your taste buds, it's hard to forget.

The overall taste of ● is clean and rich, and the taste is more balanced. In particular, Harar's rich and varied sour and sweet taste is outstanding. It gives people a natural feeling that there are not too many impurities in it. This is also the more obvious feature of Ethiopian coffee, there is always a different flavor characteristics to leave a deep impression. In such a hot summer, a cup of pure and natural Harald coffee will certainly make you feel calm and natural.

When it comes to Ethiopian coffee, the first reaction of most coffee lovers is Yega Xuefei, or Sidamo. In fact, there is "Harald", a name that shines loudly in the coffee world.

The mention of "Harald" is always reminiscent of one of the four holy cities of Islam, the pure BMW and, of course, delicious coffee-Harald coffee has a wild flavor and fermented red wine flavor. It is not too much to say that it is the best coffee in the world.

● "Harald" is located in eastern Ethiopia. Harald Coffee, known as the "Wild Rose", has a mixed flavor with mellow, moderate or mild acidity and, most importantly, the lowest caffeine content, about 1.13%. Harald coffee is also a very special kind of coffee, its taste is very aggressive, ready to defeat your taste buds, it is hard to forget.

The coffee beans produced there 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 and of the best quality. this kind of coffee is full-bodied, full-bodied, sour and full-bodied.

● Harald coffee is very rich in flavor. The rich taste at the first entrance makes it difficult to recognize it all at once. The most obvious is the bitter taste. But it's not because it tastes bitter, but because it tastes a lot like dark chocolate. There is sweetness in the bitterness and a little sticky feeling. Although many people disdain this view, thinking that the taste of coffee can not be so rich and make people feel like this, objectively speaking, this feeling is not made up out of thin air, but really exists in this magical coffee.

Harald's acid is also very special. The acid of Yega Chuefei is refreshing and clear; the acid of Kenya has a distinct texture of red wine; the acid of Central and South American coffee is more light without much fluctuation-while the acid of Harald is the acid of ripe berries.

It doesn't seem appropriate to say acid alone, just as Harald's rich taste unfolds in your mouth all of a sudden, acid is not a simple acid. This acid has both the fermented feeling of ripe fruit and the dense sweetness of ripe fruit. This blend of taste is the best interpretation of Harald's unruly flavor.

The aroma of Harald is no less than that of Yega Chuefei. If Soga Chuefei is a fresh, refreshing, sweet aroma, then Harald is a steady, slowly unfolding, picture-like aroma. This aroma makes it easy to immerse yourself in it, and the aroma similar to ripe fruit makes you feel as if you are in an orchard.

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