Ethiopia Harald Coffee production area introduction-Harald mocha coffee flavor description tastes good?

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Ethiopian Coffee-Harald Sun Mocha Coffee Bean Ethiopia Star Harra

The Harrar region, the most important sun bean producing area in Ethiopia, seems to have disappeared from the coffee market and, by comparison, lost the market focus since the emergence of so many stunning small estates in Sidamo in 2008. But after a while coffee fans will still miss their first lover with a low-key but fermented blueberry wine and unpredictable aroma.

Hara sun-dried beans are long rice-shaped, with different sizes, colors and moisture content, and some lack corners and irregular beans, which is the source of Hara's strong, strange and complex flavor.

Deep and fermented blueberry aroma, with acidity of red wine is particularly prominent, finish rhyme flower aroma is very conspicuous.

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. Today, 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 or Sidamo province.

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 the sun beans in Sidamo is impressive, but the taste is thin.

Harrar is the most important sun bean producing area in Ethiopia. Since the emergence of many amazing small estates in Sidamo in 2008, Harari beans seem to have disappeared in the coffee market, and people have lost confidence in Halamoka. Negative comments such as lack of 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.

Hara sun-dried beans are long rice-shaped, with different sizes, colors and moisture content, and some lack corners and irregular beans, which is the source of Hara'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.

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